A friend gave me a bottle of Wyndham Estates Bin 222 Chardonnay and I was pleasantly surprised. I know it is wrong but I tend to disregard the huge wine producers like Wyndham. Granted they are Australia's oldest vineyard, producing since 1828 they must be doing something right. But, How good can a $10 Chardonnay be? Well it turns out very good.
We enjoyed this bottle at home with Pickle-Brined Chicken, grilled under a brick, a Zucchini, Avacado Mint Salad and roasted Yukon Golds. More on the food below.
Nigel Dolan is the winemaker behind this wine that has won numerous awards over the years.
When you try it, open it, and let it sit for about 30 minutes, with this bit of patience you will be rewarded, letting the this wine breath and come to life.
When it comes to Chardonnay I have been spoiled by the very best from Burgundy and abused by the overly oaked beasts from California. This wine is somewhere in between. It sees some oak barrel aging but not too much. The pure lively fruit of the Chardonnay grape is allowed to prevail which is delightful.
The tropical fruit flavors are wrapped in a nice creammy vanilla, not buttery, but sweetly balanced with a distinct but not overpowering acidity. I could enjoy this with some cheese or humus and chips. It would also work well with raw oysters or clams.
It complimented our pickle brined chicken that I grilled under bricks. A clever recipe by Frank Falcinelli and Frank Castronovo of Williamsburg, Brooklyn. With cooking technique thanks to Bobby Flay of ahh.. everywhere it seems. Photo © Simon Watson
Cooking Light provided the inspiration with the June 2011 recipe for Shaved Summer Squash Salad with Prosciutto Crisps we improvised with zucchini and bacon and added avocado. photo by Anna Williams
Yukon Gold potatoes need little beyond a slow steady roast at 375, olive oil, salt pepper and they are perfect.
Buy this wine at Gary's Wines for $9.99
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