It’s hard to believe that it was only three years ago that
Cheers to You came to life online with a simple blog post
explaining what we hoped to accomplish
with our pairing — a budding wine enthusiast looking to learn more
and a seasoned wine aficionado looking to share her knowledge.
Since our first blog post on Aug. 3, 2010 we have expanded our
weekly wine talks to include regular posts about wines we’re
drinking, definitions of wine terms, and of course this beloved
wine pairing column that has found a home in the Kitsap Life
section twice a month.
Fortunately for you dear reader this column will continue to
appear in print the first and third Sundays of the month, but after
today’s column there will be one less face smiling back at you when
you pick up the paper. Brynn’s last day with the Kitsap Sun, and
Cheers to You, was Oct. 29. She left Kitsap for a new gig a little
farther south in Tacoma.
To commemorate her departure and all the fun we’ve had since
starting Cheers to You, we are recommending a wine for this week’s
pairing that is a little more expensive than we normally would
suggest. But don’t worry, we have your interests at heart, so we’re
also going to recommend a second, more affordable wine.
Because this is Brynn’s last Cheers to You wine pairing, we felt
it only appropriate that we recommend her favorite wine variety to
match Ann Vogel’s recipe for roasted pork tenderloin with
apples and onions: chardonnay.
Not only are we suggesting a chardonnay, we’re suggesting a
creamy, oak-infused chardonnay from California’s prestigious Napa
A couple of years ago Mary gave Brynn a bottle of her coveted
Shafer Chardonnay, sourced from a single vineyard at the northern
tip of San Francisco Bay in the Carneros region. We pulled the cork
on the bottle this summer and sat back to enjoy its exotic fruit
flavors of kiwi, pineapple, lime, papaya, apricot and citrus
As we sipped we discussed the complexity of this wine. It is
layered with the crispness of citrus fruits, but balanced almost
perfectly with caramelized notes and a crème brûlée finish that
lingers. The winery uses wild yeast for its fermentation and does
not put the wine through malolactic fermentation. While the wine is
full bodied and creamy, these rich notes don’t slap you in the face
like some over-oaked California chardonnays.
At $50 this wine is likely not going to make it to many people’s
dinner table, but if you have something to celebrate and feel like
splurging, keep it on your list.
Sticking with chardonnay, but offering a much more
budget-conscious bottle, we also think Waterbrook has a beautiful
chardonnay that would pair just as well with the roasted pork
This Walla Walla winery’s 2011 chardonnay has fragrant pineapple
and mango aromas with buttery notes. Dried apricots and apple give
this wine a full mouthfeel with lingering toast notes on the
finish. At $12 (and likely less if you find it on sale at the
grocery store) this wine is a great addition to your fall
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