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For the past two weekends I have been tinkering on the Big Green Egg, trying to perfect a Turkey so I am ready for Thanksgiving.  The first effort was not very good, the recipe was too involved and the timing was not right plus I had to leave the grill alone for most of the afternoon to see my son’s football game.  I tried to cook it ‘low and slow’ but it ended up being dry.  This past weekend I tried it again, using the standard 325 degree heat, very little wood chunks, and a simple bouquet of herbs shoved up it’s heiny.  It worked.

I planned on drinking the Mazilly Pommard with the bird and I opened this Cali Chard up for my folks and Moxie, who prefer white wine.  I got in a glass or two myself and was glad I did, this wine is good.  Light yellow in color was to be expected, so I delved right into the nose.  Lemon zest, melon and yellow apples greeted me right off the bat.  Zesty with a hint of steel were on my notes for an initial impression.  I then got green apples and melons.  A smooth transition to a delightful mid palate left me thinking it was not quite buttery but silky in texture.  The wine had a long finish and I gave it 91 points.  I paid around $24 at Costco for it and will give it 4 stars.  It paired beautifully with the bird.  It would also ring with some seafood, perhaps a creamy pasta.  Tasty stuff.  Salut….

stags leap Karia chardonnaybig green egg turkey