For those of you who are not located in the mid-Atlantic region: we have been walloped with back-to-back-to-back snow storms which have put industry and individuals at a dead stop. For my brother in Iowa a 9" snow is not that unusual. It is VERY UNUSUAL in Maryland, where we don't usually get 9" of snow in an entire season. As of this morning we are somewhere around 40" of total accumulation over the past 2 and one half weeks. For God's sake: we are under a blizzard warning. Enough.
So what does one do when the government is closed and you are snowed in? Eat and drink!
Last evening I prepared a chicken-centric version of Beef Burgundy. The changes to the recipe are quite simple, really: replace the dry red wine with dry white wine and replace beef with a whole cut up chicken. What worked for Julia Child in 1950 with beef works for us today with chicken.
My white wine of choice was a 2008 Fat Bastard Chardonnay. The Fat Bastard brand is another example of a vin ordinare being repackaged as an entry-level wine for American consumers who choke on the pronunciation of French vowels. A few weeks ago I double-tasted a Red Bicyclette Chardonnay to disastrous results - undrinkable - so, my expectations were not all that high when I opened this similarly pedigreed wine.
My impressions: Vanilla and flowers immediately on the nose - nice. Full buttery mouth-feel with more acidity than I expect - even in a Chardonnay. Lively. The acidity is pronounced when new in the glass and becomes less impact-full as the wine warms. Vanilla (again) on the long finish. Wonderful.
The 2008 Fat Bastard Chardonnay was a perfect accompaniment to my "Chicken Burgundy" having the backbone to stand up to richly sauced bird. The steeliness of acidity softened somewhat as the wine warmed, and the Fat Bastard remained a desired dining companion throughout. Highly recommended.
$8.99 at the Dover AFB package store.