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+--- Thread: Biltmore Estate Chardonnay (/thread-5483.html)
- tandkvd - 01-22-2004
I don't know what has changed? Maby my taste for wine has broadened or maby it was a good food match. But I didn't expect to like this wine. The last Chardonnay I've had was when I first started drinking wine, and I thought it was awfull!
Tonight I prepared some chicken brest, dipped in butter then rolled in a mixture of bread crumbs, Emerals Essence, Italian seasonings, salt and pepper. Then baked in the oven. Had it with broclie and cheese.
I'm shure the butter and chicken helped the flavor match. But the wine was very good. I'm trying to pick out the flavors. Definatly some oak but not too much, pears and a rich flavor(mabey butter but a little different).
The bottle said American Chardonnay Sur Lies. Have you had this wine WOW? What do you think? I know there are better Chardonnays out there, but I got this free. And was needing a cheap wine for a thursday night.
[This message has been edited by tandkvd (edited 01-22-2004).]
- Glass_A_Day - 01-22-2004
I remember in my early days of wine interest boycotting all Bordeaux due to one $10 bottle I bought and hated. Imagine my suprise to find there were different levels of quality in wine. Chard is never Chard. Each can be either great or awful or anywhere in between. Try many of all is my best advice.
- wondersofwine - 02-10-2004
I've had several Biltmore wines but not sure about the Chardonnay. I've had the Cardinal's Crest red table wine and some others. My last "favorite" among domestic Chardonnays was The Cutrer from Sonoma-Cutrer but I haven't had it recently. I mostly buy white Burgundies now or the occasional unoaked Chardonnay from Australia or New Zealand. Kim Crawford's from New Zealand was good. Maybe I'll try the Biltmore sometime.