The Changing of Seasons

It might be difficult for some people to consider wine as a refreshing beverage. To me, refreshing sounds like a description of a crisp summer beer that is consumed at the conclusion of some outdoor activity. Drinking wine in the winter or on rainy days coincides nicely with the warming sensation that seems to accompany a nice glass of red. For years, it seems like wine has been a seasonal drink for me because I am primarily a red wine kind of guy, and it is just not the first thing that comes to mind for a casual summer glass.

Recently, after spending the majority of the day outside working and playing, I decided to not reach for that IPA in the back of the fridge and, instead, opted to open a bottle of Chardonnay. This popular white was not only refreshing, but also paired well with the simple veggie stir-fry we ended up throwing together for a late dinner. All the flavors, and the enjoyment, went so well together that I foresee this becoming a summertime staple.

Several months ago, I picked up a bottle of Chateau Ste Michelle Chardonnay, 2006. This particular bottle was from their Indian Wells family of wines. Chardonnays are not typically expensive wines, and this bottle in particular retails in the mid-to-low teens. In general, you should be able to find decent bottles for even cheaper than that. Chardonnay grapes grow abundantly and the wine itself is ready to drink relatively quickly.

The bottle I went with is from the Columbia Valley in Washington State, and CSM is probably on of the more popular Washington wineries. I have mentioned before that their gewürztraminer is one of my favorites (especially for stir-fry), so I thought this might be a good place to start when trying to better acquaint myself with this often neglected grape. I was right.

Chardonnay is best served around 48-50 degrees, so it is not good to take it straight from the refrigerator. I brought it out before we started cooking and let it sit on the counter for at least a half hour. Allowing it to warm up a bit lets the flavors come out more. If it is too cold, you’ll miss some of its better characteristics, like that smooth, buttery feel it is known for having.

This particular bottle was loaded with rich fruit flavors, but not in a way that any one fruit overpowered my palate. Very ripe pineapples with hints of peaches were a couple of the first flavors I first experienced, but I noticed the taste of apples continuing to develop, to the point where it was the first fruit I tasted when I had a glass the following evening. This wine does not have those sharp citrus tones sometimes noted in whites, which is why it has that creamy essence. However, I did notice a nice spice in the finish that to me feels like a CSM trademark, and this is perhaps why I enjoy their wines with stir-fry so much.

So the next time you want a satisfying meal that will not weigh you down in the summer heat, I invite you to stop by your local farmers’ market and pick up a variety of peppers, an onion, and some beans, and throw together for your best Asian inspired stir-fry. We used some Thai basil and tofu in ours, which really added a lot, but it was the Chardonnay that tied it all together—so don’t forget to stop at the package store, too. This will be one of those meals where the wine is as refreshing as the food, and even the red wine drinkers will be asking for refills.