Coopers Creek Unoaked Chardonnay

[Innkeeper]

2001 Coopers Creek, Gisborne, Unoaked Chardonnay ($8.49 Chambers Street). This is a sale price. Bought a box for the party season, and it has been a huge success. Last night (inbetween parties) we popped one solo with Sauteed Chicken Breast in Almond Cream Sauce (http://38.118.142.245/ubb2/Forum19/HTML/000076.html).

It gives you a golden yellow eye. Have never seen this on a chard that wasn't oak laden. Grapes were not overripe either as alcohol was moderate ($12.5%). Maybe it was the clone they used. Anyhow, a ton of fruit including apples and pears greet the nose and tongue tip. Intense tropical fruit, and a hint of Kiwi dirt, add to the complexity across the palate. The finish lingers.

Highly recommend this baby, particulaly for events such as holiday parties, wedding receptions, summer tent events, etc. It's a winner.

[sedhead]

That sounds good. Are there any other producers that do not add oak to this type of wine?

[amw5g]

Sedhead, try this link for some recent discussion that might be of use to you.
http://38.118.142.245/ubb2/Forum10/HTML/000146.html
-Andrew

p.s. is your username a latin-based pun?

[quijote]

Or perhaps "sed" refers to the Spanish word for "thirst"?

[sedhead]

amw5g and quijote
LOL
I'm afraid I'm not that clever. It has more to do with me kidding my wife's love for Jerry Garcia than ancient Rome. I think sed does mean thirsty in Spanish.
Amw5g I could not find the thread you referred to.

[amw5g]

Sed means "but" in Latin. E.g. I wanted to buy the 2000 grand cru, but (sed) I had no money. Hence the name would be.... "But" head. [img]http://38.118.142.245/ubb2/wink.gif[/img]
In any case, pop over into the Chardonnay forum. Top thread right now is about unwooded chards.
Thought it might beof some use to you, Sed.
-Andrew

[Drew]

He said "unwooded"....he,he,he,he,he,he..

Drew

[sedhead]

Drew has the holliday spirit[s]. Too bad he did not move to fl; we can use some honest L.E.O.'s with a good sense of humor down here.
P.S. Thanks amw5g.

[This message has been edited by sedhead (edited 12-19-2003).]

[Innkeeper]

Because our holiday guests drank mostly red wines again this year, we ended up with a half case of this one left. Lucky us. Enjoyed a bottle tonight with sauteed chicken breast in cream sauce. Since we saute' the chicken in a combo of OO & butter, the sauce ends up brown, but that's OK. We love it. This chard held up with it spectacularly. Chambers still has it at their regular price of $9.99.

[Innkeeper]

Enjoyed another bottle tonigh with what we call "Broasted Chicken Breasts." This time we did it in a "French" style, so we did the chardonnay instead of the PG with the "Italian" style. Took two washed and dried halves of chicken breast and rubbed bottoms with OO, salt, white pepper, granulated garlic, and rubbed dry tarragon. Placed upright in an oiled cast iron skillet, and repeated the treatment. Roasted 20 minutes at 450 degrees, and 25 minutes at 375 degrees. After removing breasts to a warm platter, deglazed pan with a half cup of dry vermouth until it became syrupy. Strained sauce over chicken, and served with a salad. Wonderful.

[Innkeeper]

Enjoyed the second to last bottle tonight with haddock in cream sauce. Wonderful.