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The club is designed for those who like to enjoy wine every day and those who know that wine helps make a party great - no matter what size! But who has time to make that extra trip after work to the wine store, trolling through endless bottles of wine? You should spend your time enjoying the wine, so we pick great bottles at great prices for you. No more guess work!

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My girlfriend is a fan of kicking off a casual evening with friends by serving a delicious bowl of nuts for everyone to munch on. While she does this, I’m normally making cocktails and pouring glasses of wine. Between the two of us, we’ve put together a few delightful wine-and-nut combos to try the next time you gather friends:

Peanuts
One handful of peanuts has a way of becoming two or three, so to refresh yourself between bites, sip something with a little fruitiness to contrast the salt. Many Washington and Oregon Rieslings will do the trick. For something drier, reach for Cava. This refreshing, and often inexpensive sparkling wine from Spain fits right in with the sorts of easygoing gatherings (i.e. tailgates and bowl-game parties) where casual jars of peanuts are right at home.

Cashews
Match the cashews’ irresistible buttery richness with a wine that has some luxurious oaky weight. Many Australian and California Chardonnays, especially those that have been barrel fermented, offer just that. Or, go in the opposite direction with a lighter style of Chardonnay, one that’s labeled “un-oaked.” With this match, you’ll be contrasting the nut’s creamy flavor with the wine’s bright, refreshing fruit.

Walnuts
Walnuts mesh well with dried fruit flavors (think figs, apricots and raisins), so it’s no surprise that the nut will go beautifully with little glasses of tawny port – a wine that’s rife with the aromas and tastes of dried fruits and nuts. Though it’s often served as a dessert wine, tawny port also makes an inviting aperitif when lightly chilled.

There are, or course, more nuts out there to pair with wine. If you have a pairing suggestion, let me know.

A gorgeous Washington Syrah or red Burgundy may be, in theory, the perfect match for the luscious leg of lamb you’re serving.  But, sometimes, it pays to choose wines based on who’s joining you for dinner rather than what’s being served. When you’re hosting friends whose enthusiasm for the fruits of the vine don’t quite match your own, the gracious thing to do is offer them what they prefer, not what you’d prefer them to have. True, many wine lovers at your table will delight in your thoughtful pairings, reveling in, for example, how that juicy lamb heightens the spice and fruit in the bold Syrah you serve. Yet for the guy who drinks only white, the pairing may fall flat, no matter what you offer.

If your friends are curious about wine, then it’s equally gracious to introduce them to wines that provide easy-sipping introductions to the wine world. That means you likely won’t want to pull out a bottle of your darkest, moodiest Malbec or your biggest, boldest Cabernet Sauvignon. Go ahead and buy the wine you think will match the food you’re serving. But also make sure you have everyone covered by adding an extra bottle or two to the lineup.

Some like it sweet. Dry just doesn’t fly with many wine drinkers, so always offer a few sweeter-style picks. White Zinfandel and some Rieslings should fit the bill. Riesling is just so easy to enjoy. The best Rieslings possess a sweetness that is balanced by acidity, so many newbies find it palatable. German Rieslings are, in my opinion, the best but they may be too complex for the beginning wine drinker.  US style Rieslings are light and not too expensive, making them perfect for such a dinner party. Some bottles I’d recommend: 2007 BV Coastal Estate California Riesling, 2007 Hogue Cellars Columbia Valley Riesling (Washington State), and 2007 Bogle Vineyards California Riesling.

Others are serious, but no need to feel intimidated when an educated wine-lover comes to dinner. Simply look for wines from currently sought-after regions, such as Pinot Noir from Santa Barbara, Rhone-style blends from Paso Robles and Syrahs from Washington State. Just know that the prices of wines made from preferred grapes from preferred regions can vary. The 2006 La Crema Sonoma Coast Pinot Noir is a great value at $18 per bottle, but could be considered too light when compared against a 2006 Chalone Vineyard Estate Pinot Noir (a $30 bottle). Whether or not such guests love the wine, they’ll relish the opportunity to sip something from a region currently scoring high on the wine world’s buzz-o-meter. You could also throw a Rioja (sometimes labeled by the grape, Tempranillo) into the mix. This Spanish red is also plenty soft and easy to sip, with strawberry, cherry, and berry flavors. Reach for those labeled “crianza” – they’ll be lighter and fruitier (and, conveniently, less expensive). The 2004 Lerin Navarra Tempranillo, a South Beach Wine Club wine, would be perfect for such a dinner party.

If you still aren’t sure about what to serve, remember that something for everyone is the way to go. Guests may find higher-alcohol wines hard to take. Try to have a lower-alcohol pick on hand (look on the label for bottles under 12.5 percent alcohol). When in doubt consider that Chardonnay and Merlot still rank among the top-sellers, so if you have a bottle of these waiting in the wings, you have an excellent chance of pleasing every palate.

There are very few certainties in this life, and yet, after being invited to the five course wine pairing at Smith & Wollensky in Miami Beach this week, I knew for a fact I would be having a very memorable dinner. Welcomed by General Manager Henry Delgado, and lead through the parings by Master Sommelier Brian Kozoil, dinner ran well into the evening…and still, it still ended too soon.

The dinner began with hors d’oeuvres and the 2007 Mondavi Napa Valley Fume Blanc. The wine was certainly full-bodied (14.3% alcohol), but offered delicate aromas and flavors of green apple and white peach, along with zesty acidity. This wine paired especially well with the endive, blue cheese and pear hors d’oeuvres – which in itself was pretty impressive. Smith & Wollensky mixed the blue cheese with cream cheese which provided a stable base for the pear and crumbled almonds (an improvement from other similar appetizers I’ve had where I’ve struggled to carefully balance crumbled cheese on and endive leaf before getting a taste).

The following course was chilled sorrel soup paired with the 2006 Mondavi Chardonnay Reserve. The creamy nuances of the soup helped to enhance the already creme brulee-like texture of the wine. There were also sweet flavors of pear and red apple in the wine – I feel those flavors were brightened by a sweetness in the soup. I’m a fan of big, oaky California Chardonnay, so this course was especially nice for me, as well as anyone else with similar tastes. My father, who was also a guest at the wine dinner, suggested that the wine was so oaky and creamy, it made him think of “brushed nickel.”

Every guest of the dinner was looking forward to the next course on the menu – the grilled lamb chop. Although it took some time to get served (large dinner parties are tough on any kitchen and server), it was absolutely amazing. The wine paired was the 2007 Mondavi Pinot Noir Carneros, because, what other than Pinot would you have with lamb. The wine offered black cherry, fig, and plum on both the nose and palate. There was subtle spice and oak, but the finish left a little to be desired. But what the wine couldn’t seem to do on its own, was helped by fact that the lamb was grilled to perfection.

The main course was a filet mignon and lobster, but what I was really looking forward to having was the 1999 Mondavi Cabernet Sauvignon Reserve. Don’t get me wrong, the filet was delicious, and although a little dry, the lobster was very flavorful. But the wine alone kept the spotlight with its elegance and quality. Black cherry and cassis notes filled both the nose and the palate, leading to a harmoniously long finish. A 10 year old, elegant wine, this bottle is something I wish I had more of in my cellar. Almost reading my mind, Master Sommelier Brian Kozoil, on behalf of Constellation Wines, raffled off a 6 liter bottle of the wonderful Cabernet. Sadly, I didn’t win. Maybe next time?

To finish off the evening, we enjoyed a rhubarb and strawberry trifle, served in a martini glass. Perfectly paired with this was the 2000 Mondavi Sauvignon Blanc Botrytis, a blend of 75% Sauvignon Blanc and 25% Semillon. Boytrytis is a mold that grows on the grapes, causing it to become sweeter, thus producing a sweeter wine. Reminding me of French Sauterne, and made in a similar style, the incredible complexity of the wine was able to shine against the simple sweet nature of the dessert. Apricot, honey, peach and honey suckle ran rampant on the nose, and filled the palate after every sip. The bright fruit was balanced by the oak aging which produced flavors of nutmeg and clove, along with hints of vanilla. Due to the demand for these bottles, the dinner guests finished the wine a little too soon. But Mr. Delagado saved the day by opening up bottles of Mondavi’s 2007 Moscato d’Oro, a wonderful little dessert wine that offers light honeyed fruit flavors of orange rind and apricot. I’m very familiar with this bottle, and purchase it regularly from my local Publix.

The night finally came to an end around 10:30 – four hours after it had begun. My belly was full, my head was swimming, and the entire cab ride home, I couldn’t help but wonder when the next wine dinner would be. Cheers to you Smith & Wollensky.

When everything else in the world seems to climb in costs year after year, it’s good to see that there are still plenty of wines priced at $10 to $15 a bottle that you can pour with confidence. In fact, most wine drinkers agree that today’s inexpensive wines are better than ever. The trick is trying to find the wines. While any trip to the wine aisle will reveal dozens upon dozens of reasonably priced wines on the shelves, choosing from among the often-zany labels – featuring everything from oversized roosters to yellow-tailed kangaroos – can be a challenge. But how is this choosing possible without spending hours at the liquor store? Easy, join a wine club – we do the work for you!

I hate to shamelessly plug my own wine club in a post, but after the conversation I had with my friend Jenn, I felt compelled to explain the ways a wine club benefits wine drinkers. And why choosing my wine club is the way to go (shameless plug). Jenn wanted to sign her husband Bobby up for a “wine of the month” club as a present for his first Father’s Day, and had an idea of what she was looking for. “Every day wines, all red, two bottles per month,” she said. I then suggested she look at The Party for Two (2 red) tier. Jenn then asked me how I choose what wines to send out every month. Well, here’s how I pretty much go about it…

I may choose a popular California varietal – but from a less familiar region. Some of the best low-priced, high-value wines have recently hailed from South America. So I look for Argentinean Chardonnay and Chilean Cabernet Sauvignon, Merlot, and Chardonnay. On the other hand, I may include a bottle of tasty French Sparkling wine that I feel is a better value than its Californian counterparts. I could also send wines that people wouldn’t think to buy, like smooth Old Vine Zinfandel from Amador County, California. Some of my favorite wines are bold, zesty Zinfandels, but not too many people venture over to these shelves at stores. Once you get turned onto them, you’ll also enjoy the fact that Zinfandels are often the best value on restaurant wine lists

I feel that branching out with varieties and styles is very important when choosing wines for the Club. Introducing wine drinkers to their next favorite bottle is the best part of my job. For instance, I may include a Malbec from Argentina in an effort to help someone who usually prefers Cabernet Sauvignon make their wine lineup more exciting. Vinho Verde is a light, refreshing white wine from Portugal that’s famously inexpensive, and can give some variety to Pinot Grigio drinkers. Because many consumers mistakenly think that all pink wines are all as sweet as White Zinfandel, they pass over rows of vastly underrated (and under priced) rose wines – many of which could please both a red and white drinker. Riesling, too, is so under-appreciated that the price remains low for many of these elegant wines.

While it’s tempting to stick to your tried-and-true “usual,” it’s fun finding that next great bottle. But why roll the dice when there is such an easier way? Better your odds by letting me pre-taste bottles for you. I’ll get the hangover getting past the not-so-good bottles, and you’ll get the same wine I’d send to my friends.

No matter the presentation, a raw bar will offer a section of Tabasco Sauce, horseradish, Worcestershire sauce, fresh lemon, and… aromatic white wines to accompany the shrimp, oysters, clams, and claws. Along the Atlantic coast of France, fresh raw oysters are traditionally served with the crisp local Muscadet – a pairing that has become a classic with food and wine aficionados everywhere. Here in South Beach, we head to Monty’s Raw Bar. And while having lunch there today, I decided to discuss some good pairing suggestions. Whether at a great raw bar like Monty’s or having fresh seafood at home, these wines are sure to please.

Most French Muscadet comes from the Loire Valley, with its vineyards just a few miles from the north Atlantic coast. When it’s good, Muscadet has a signature freshness that is invigorating and slightly citrusy, laced with mineral notes. The best variety comes from the Muscadet de Sevre et Maine appellation (wine region) of the Loire, and it is priced in the very affordable $10-$15 range.

In addition to Muscadet, raw shellfish is wonderful with an assortment of bracing and tangy white wines – Chablis (un-oaked Chardonnay from Burgundy), Champagne, Portuguese Vinho Verde, Loire Valley Chenin Blanc, Fino or Manzanilla Sherry, and Sauvignon Blanc are all good candidates. The idea is to play up, rather than cover up, the briny, complex flavors of the shellfish. The ideal shellfish wine flavor is equivalent to a squirt of fresh lemon: bright, fruity, and tangy. Stay away from wines that could be described as creamy, oaky or vanilla-tasting.

New Zealand Sauvignon Blanc is a particularly happy pairing for oysters, with its signature racy citrus and tropical fruit flavors and snappy finish. France’s most famous Sauvignon Blanc is Sancerre, and it is also a delicious oyster match, offering a distinctive mineral character not altogether unlike the Muscadet. California Sauvignon Blancs are often light in flavor, and not as well-suited for oysters, but there are some citrusy versions that work just fine.

Champagne is a natural partner for oysters, especially when a celebration is in order. Again, look for a crisp, lemony style of Champagne and stay away from the heavier, yeasty and vintage versions. Generally speaking, a blanc de blanc (Champagne that is 100 percent Chardonnay) is the way to go here, with its lighter, more delicate flavors.

Stay Away from typical California style Chardonnay. But if you enjoy the weight of Chardonnay, go for a bottle of Chablis. It is the steely, mineral-laced Chardonnay from France’s famed Burgundy region, and it is an elegant match for shellfish. But other than Chablis and the blanc de blanc Champagnes, Chardonnay is generally not considered a good fresh shellfish wine. Its ripeness, full-bodied weight, and customary oak aging make it too big and dominant for the delicate raw shellfish flavors. However, there are a few so-called un-oaked Chardonnays coming out of Australia these days that do fit the bill nicely. It is important to note that if the shellfish is being prepared in a sauce, especially a cream sauce, an oaky Chardonnay would be perfect.

If I could choose my last meal, it would be a Napa Cabernet and a steak.  If some matches are made in heaven, the union of Cabernet Sauvignon with a juicy steak seems particularly divine. So, too, is the winning romance between Napa Valley and the Cabernet varietal itself. So great is the passion for Napa “Cabs,” that many folks happily pour it alongside just about any food. But the fact is, pairing Cabernet Sauvignon with many dishes can be like staging an arm-wrestling match between a champion weightlifter and a ninety-pound weakling – it’s no contest.

Cabernet is such a muscular variety that most foods have trouble standing up to it. Tannins are the biggest reason for the mismatch. As one of the biggest, baddest, flavor powerhouses on the red wine block, Cabernet Sauvignon packs loads of these deliciously potent, mouth-drying beauties. Steak’s luxurious texture is perfect to counter the monumental body of rich Cabernet. Furthermore, beef naturally counteracts the effects of tannins. The result is a much smoother-tasting wine, with dazzling fruit flavors singing forth in a way they otherwise couldn’t; a pay-off which must surely be heaven-sent.  The cut of meat I would suggest would be the porterhouse because it offers the filet on one side of the bone, and the New York strip on the other. Talk about the best of both worlds!

So why a Napa Valley Cabernet Sauvignon? Let’s be frank: Some places are simply a whole lot better than others for growing certain grape varieties. Sure, vines often grow well and produce decent wines in a wide range of places, but typically, only a handful of locations crank out truly exceptional wines on a year-to-year basis. For Cabernet Sauvignon, Napa Valley, California, is one of those special places.

Like many grape varieties, Cabernet Sauvignon requires specific conditions in order to excel. Among the most important of these are good, well-drained soil and warm, but not overly hot, summer temperatures. Interestingly, there’s not just one type of soil that makes Napa great for Cabernet Sauvignon; there are more than thirty, including: gravel, sand, loam, clay and volcanic soils. And there is also a vast disparity in the region’s topography, which is comprised of a valley floor, hillsides, canyons and beaches. One constant in the midst of all this variability, however, is the ability of Napa soils to dry out quickly, while holding just enough moisture for plants to get by. With quality wine grapes, too much water in the soil usually means diluted flavor. Napa’s well-drained soils help ensure rich, robust Cabernet Sauvignon year in and year out. Just as with its soils, Napa experiences similar inconsistencies in weather, from the cool southern end of the valley to the warmer north. But again, there’s an all-important constant – moderation. Throughout Napa’s Cabernet Sauvignon vineyards, grapes benefit from plenty of warm days, but don’t have to suffer repeated scorchers. Throw in comfortably cool, but not cold, nights and it adds up to magnificent conditions for ripening Cabernet Sauvignon, at a pace it absolutely adores.

Still don’t believe me that steak and Cabernet Sauvignon are a match made in heaven?  Experiment with different cuts of meat and your favorite Cabs – if you aren’t satisfied, please send me the leftovers!

Philadelphia has many different restaurants serving a wide variety of foods. Several of these restaurants are characterized as BYOs (bring your own), meaning they haven’t paid for a liquor license and allow customers to bring whatever alcohol they’d like to have with dinner. I don’t have to tell you how quickly the cost of alcohol can turn a bill into a nightmare – the same bottle sold for $20 in a store can cost $100 in a restaurant. Now, in an effort to compete in this sluggish economy, restaurants with wine lists have begun quietly allowing patrons to bring their own bottles of wine, in order to entice customers to go out to dinner. All it takes is a quick email or phone call to a manager, and you could save some serious money while eating out. I have found this practice is happening more and more in places that don’t have existing BYOs to compete with, like in South Florida.

While on a recent family trip, a dinner reservation was made at The Bay House in Naples, FL. Although they have an extensive wine list, GM Patrick Hurd was kind enough to allow me to bring in my own wine, for a very reasonable corkage fee. I sent him an email in advance and he quickly responded that they would be happy to accommodate my request. As my father would say, “a question costs nothing,” and in this case, it saved us no less than $170. Certainly the meal was a little better knowing we were spending less on the wine and had brought just what we wanted. To go along with the restaurant’s 3-course tasting menu, we enjoyed the Villa Maria 2008 Sauvignon Blanc (click here for the review) and the Chateau Montelena 2005 Cabernet Sauvignon. I’ve had Chateau Montelena’s Reserve Cabernet Sauvignon a few times and enjoyed it, but had not had their Napa Valley bottle for some time. Here’s what I thought:

Chateau Monetelena 2008 Napa Valley Cabernet Sauvignon
The bouquet was very complex and had a lot to offer, including strong blackberry and currant, spice and a touch of wood. I was pleased that there was no heat from the alcohol, as the bottle is balanced, and only has 13.7% alcohol. Just as the bouquet was complex, the palate was incredibly concentrated. A “fruit bomb,” there is lots of dark fruit and more spice leading to a very smooth finish. The nice thing about the bottle is that it isn’t quite full-bodied, and so can be enjoyed with dinner that doesn’t consist of red meat. I was happy to enjoy the Sauvignon Blanc with my fish dish, while enjoying the Cabernet Sauvignon alone.

Dinner ran a little long until all the wine was gone, but The Bay House staff didn’t rush us at all. On the way out, they invited me in to tour their cellar. The walls were filled with wonderful bottles, many of which are in my own cellar. They would be able to accommodate just about any request. My only suggestion would be for them to add New Zealand Sauvignon Blanc in addition to their California bottles. Fortunately, we were allowed to bring our own.

I had the pleasure of spending this past weekend at The Ritz Carlton Resort in Naples, Florida to celebrate a family member’s 30^th birthday.  Wanting to entertain the family, I packed up the car with a case of assorted wine to enjoy throughout the weekend. The bottles included sparkling wines for toasting, reds and whites for dinner, and dessert bottles for evenings on the hotel balcony. I was especially excited to try one of the bottles in the case: the Far Niente 2007 Estate Chardonnay.

I have always been a huge fan of Far Niente’s Single Vineyard and Estate Cabernet Sauvignon, as well as their Dolce dessert wine, which I feel is the closest thing to Chateau d’Yquem that comes out of California. But I have a tough time paying big money for California Chardonnay. It is hard enough to think about spending $80-100 on a really nice Burgundy (it’s just French Chardonnay). Nevertheless, I decided to purchase their Chardonnay – after all, the weekend was a celebration.

The family and I ended up at Bamboo Cafe, a lovely little French restaurant in downtown Naples. Although they have a full bar, their owners were kind enough to allow us to bring our own wine. The food was wonderful, and almost by fate, a few of the seafood dishes were prepared with Chardonnay. The Far Niente paired beautifully with both the pink gulf shrimp and Alaskan Coho salmon dishes. Here is what I picked up in the wine:

Far Niente 2007 Estate Bottled Napa Valley Chardonnay
Very ripe tropical notes of melon, fig and guava emerge on the nose, as well as stone and spicy clove. Very round in the mouth, the tropical notes from the bouquet emerge on the palate, as well as the minerality. Full-bodied, the wine is full of toasty oak, and has a smooth creamy finish. Perfect for grilled seafood, as well as just about anything served in a cream sauce. It was also very nice with the duck dish I enjoyed.

The dinner company was great. The food was amazing. The wine was good – but not $50 good. I wasn’t disappointed by any means, but I couldn’t help but think that there are other bottles just as creamy and complex, which cost less. The bottle that immediately came to mind was the Mer Soliel Chardonnay. At $35, it’s still not a bargain bottle, but it’s one of the best Chardonnays I’ve ever had. The bottle of Far Niente Chrdonnay just reinforced my thinking that there’s no need to overpay for California Chardonnay, no matter what region it’s produced in. The nail in the coffin was when I happened to see the bottle at Publix the next day for $68. Too too much!

While on a mini vacation to Naples, Florida I brought along two great Sauvignon Blancs to see how they would stand up to one another. Local restaurants in Naples are known for having fresh seafood, prepared in many different delicious ways. Why go to chain restaurants when you can try the specialties of a local restaurant. If you’re planning a trip to Naples, check out www.NaplesOriginals.com to find a great local place.

But I digress – Sauvignon Blanc is the wine to have with freshly prepared seafood. Sure, a Chardonnay could also be enjoyable, but I find it can get a little heavy, bogging down flavors on the palate. A fresh, crisp Sauvignon Blanc will not only bring out the flavor of seafood, it will refresh the palate after every sip. In particular, Sauvignon Blanc from the Marlborough region of New Zealand is perfect with any seafood dish that comes with a lemon on the side. These wines continue to win award after award, and can be purchased for around $15. Here are my thoughts on the two bottles:

Villa Maria 2008 Sauvignon Blanc Private Selection
Bursting with fresh passion fruit and gooseberry, the nose also offers bright citrus, fresh cut grass, and hints of earth. The palate is very well balanced with intense lime and grapefruit and lively acidity. After the ripe fruit, this refreshing wine ends with a clean, crisp finish. Perfect with any shellfish and white, flaky fish – grouper in particular.

Nobilo 2008 Sauvignon Blanc
This bottle has the distinct Marlborough bouquet of cut grass, melon, and flint. The palate is full of juicy grapefruit, ripe passion fruit, and hints of lemon and peach which is all balanced by zesty acidity. The finish is long and fulfilling. A fantastic pair with shrimp, clams and mussels – especially when there’s butter and garlic involved. This bottle also goes very well with grilled snapper.

Both of these bottles will stay on my roster for a long time. One isn’t necessarily better than the other, and I know I can depend upon both producers to continually put out fresh, juicy Sauvignon Blanc. And what’s better is that both bottles are usually priced under $15. I hate paying too much money for a bottle of light white wine, and I love that I can go to Publix and purchase both for $12.99.

After finding a bottle of Marques de Casa Concha 2004 Chardonnay in my cellar, I decided to compare the older vintage to a new vintage – the 2007. These bottles come from the Maipo Valley in Chile, and are usually meant to be enjoyed young. I went into this tasting knowing that the 2004 was meant to be enjoyed immediately upon release, meaning I should have opened it 3 years ago. But my better half received the bottle as a gift, and not wanting to be rude and discard it, she put it in our cellar. I will also admit that when it comes to Chardonnay, I usually prefer a buttery California style or a vanilla infused Burgundy style. I try to steer clear of the regular acidity that is synonymous with Chilean wine.

Concha y Toro Marques de Casa Concha Chardonnay 2004
Tropical notes on the nose, such as sweet pineapple and honey. There is a surprising amount of vanilla on the nose as well. On the palate, the fruit becomes more clear with more pineapple, mango, and apricot. There is also a solid sense of minerality, providing a smooth oiliness and complexity not usually found in bottles such as this. Any bright citrus has long since faded, but the nice buttery finish was still intact.

Concha y Toro Marques de Casa Concha Chardonnay 2007
Bright and juicy tropical fruit aromas, especially mango, come through on the nose, along with a honeysuckle sweetness. I was expecting quite a bit of acidity in this young bottle, but it was surprisingly elegant, similar to the 2004. On the palate, there is white peach, orange blossom, and tangerine. The fruit is certainly brighter than the 2004, obviously because it is a much younger wine. Medium to full-bodied, it is creamy in its finish, but the oak is not as clear as in the 2004.

As I said above, I do prefer a big buttery Chardonnay or a nice Burgundian style with a lot of vanilla. These particular bottles were fermented in new and used French oak, and having been made in the French style, they were still pleasing to my palate. The older vintage was more my speed simply because the oak came through more, but this was a trade off because the fruit wasn’t quite as pronounced. The current vintage of the Concha y Toro Marques de Casa Concha Chardonnay is typically priced around $20. In that price range, there are quite a few options of Chardonnay from several regions. If you like good, hearty Chilean Chardonnay, I would certainly suggest this bottle. Even if you’re like me, and tend to steer away from acidic white wine, I would still suggest trying this bottle for a nice change of pace.