On the differences in Chardonnay

When Wadly brought home my first bottle of chardonnay for cooking, he was working on the advice of the booze guy at the store and all was good. When I find something that works I stick with it and that’s what he got for me each time I needed a new bottle.

Fast forward to supply chain issues . . . and the wine I was used to seasoning around is currently unavailable. A LOT of wine that would be an adequate replacement is also no longer available. Wadly brought home a box of “house chardonnay”. Yup, not kidding. And the seasonings that go with my preferred choice do not work with “house chardonnay.” At all. My wonderful seafood chowder is not stellar with the new wine and the old spice mix.

If you’re trying my chowder and you’re singularly unimpressed, leave out the spices. Try the chowder with just the veges, broth, wine, cod, shrimp . . . and add fish sauce, Worcestershire sauce and a little bit of balsamic vinegar. From that point you can play with other spices if you feel the need. So far . . . I haven’t.

I know I’m going to want the additional spices when I return to my preferred chardonnay, but until the box wine is gone and our store shelves are restocked, this is a perfectly fine solution.

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