Here here to Julia Moskin’s piece in today’s Food & Wine section. Good timing. I actually cooked with a Chardonnay called Divas Uncorked Sisters Who Sip (I swear) last night. It’s a private label with the Mendocino Wine Company, and had been sitting in my fridge for over a week, half-full (screw capped, of course). It was a $13 bottle, decent in its finish, not overly buttery, with a fair amount of vanilla to round out the citrusy lemon and lime flavors.

I was tempted to open a Sauvignon Republic Cellars bottle to pour into my pasta dish, but used splashes of the Divas Uncorked instead, with my garlic, butter, lemon, non fat half and half and
salt ‘n’ peppa reduction. I agree with Moskin completely. If anything, my artichokes and sun-dried tomatoes loved the uber citrusy, simple wine. It worked with the ingredients and enhanced them, rather than overwhelming my dish, or worst yet, getting lost in the dish. (Worst, of course, if I’d used a higher quality, more expensive wine). Try it, you’ll see!