Sunday, October 07, 2007

What I am drinking - Frontera Chardonnay


We opened the chardonnay to make the wild mushroom cream sauce to go over the polenta souffles (recipe available in the November 2007 Bon Appetit). The souffles were excellent, the wine sucked. Also on the menu --- grilled tri-tip roast, steamed haricots verts, and mashed Hubbard squash. Baked apple dumplings for dessert.

Damn fine dinner considering the only thing on the menu at noon today was the beef tri-tip.

Find a different wine.

No comments: