but are a far cry from what anyone would call buttery. Why this insistence on trying to convert Chardonnay haters on my part? Why not just leave it as your palate, your choice? Call it rooting for ...

It allows a winemaker creative license to make it light and elegant, or full-bodied and buttery. Chardonnay can taste different, depending on where it grows and how it’s made. But typically ...

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kick into gear mid-palate with a boisterous buttery mouthfeel. Grapefruit keeps it in line. Not as expressive as other Californian chardonnay. An easy drinker. Warm buttered toast, popcorn ...

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Yes, we can produce sparkling wine that rivals Champagne, but we can also create exquisite, buttery Chardonnays ... the first ...

Bone-in rib eye steaks are simply basted with butter, garlic ... He was also a contender for Food & Wine's "The People's Best New Chef in New England." Rib eye steak can seem intimidating to ...

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In sweet wines a trace of bitterness may complement the flavors. In young red wines it can be a warning signal, as bitterness doesn't always dissipate with age. Normally, a fine, mature wine should ...

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"A similar shift is now underway with Chardonnay, where the most insightful winemakers are crafting renditions that defy the oaky, butter-bomb stereotype of the past,” he says. “The floral ...