“Which white are you drinking tonight?” my husband asked oh so innocently.
“Huh? I’m not drinking white,” I replied, not so nicely. (hey, it’s been a long day and I’m cranky and CLEARLY the wine in my glass is not white)
“Yes you are, because I need some for my sauce, so which one do you want to open tonight?”
Oh dear. Now THAT’S a good question.
You see, opening a bottle for both cooking and drinking is not as easy as it seems. I use cheap wine in cooking, but no one wants to drink cheap wine. (Readers, I know you know the difference between cheap and inexpensive.) So that rules out my cooking-only wines. And if I were to give my husband a pinot grigio that I don’t especially like, then I’m left with a half-bottle of wine I don’t really like. (basic logic here, folks)
This warm evening calls for a glass of refreshing sauvingnon blanc, but that’s much too fruity and tangy to use in a stroganoff sauce. That leaves me with chardonnay. But chardonnays can be very oaky and buttery and I’m not sure I want to pair that with a heavy cream sauce and beef.
What to do? What to do? (Hey, this is serious business!)
I decided to open a Hayton 2009 Family Reserve Chardonnay* from Cannery Row Cellars. It was part of a Wine Insiders shipment (currently $14.99 on the website) I recently received and not a wine I was familiar with. I took a gamble, knowing it could turn out to be oaky and heavy, so I was pleasantly surprised by how smooth and light it was.
The flavor is mostly apple and lime but it not biting or tangy. The acidity is perfectly balanced to be smooth yet refreshing. This chardonnay made an incredible stroganoff sauce and was a delicious wine to pair with the dish. And since it didn’t start out too tart, I feel like I can drink a glass and put the rest in the fridge until tomorrow without running the danger of it turning into vinegar.
Moral of the story: Take a chance on cooking wines – you might be surprised. Bonus lesson: Don’t worry about cooking wines – your HUSBAND is COOKING after all!
* The 2009 is not on the Wine Insiders website right now, so the link is to the 2008.