Food & Wine — Chardonnay

5 Fast Facts: Countdown these facts from 5 (commonly known), to 1 (geek level), with frequent Plume Ridge Bottle Shop blog writer, Patty Lyn Tweten. Find out how much you know about Chardonnay — the grape, the wine, the phenomenon. Check out our Chardonnay selection here.   5. It is ubiquitous: Chardonnay is everywhere and grown in every continent except Antarctica. The biggest producer is France—also its origin—with 126,000 acres under cultivation. The US, currently in second place with 106,000 acres, momentarily took the lead in the late 1980’s worldwide Chardonnay boom. In the 1990s, Chardonnay became a victim of...

Labor Day is nearing, bringing another summer to a close. The end of summer can be a bittersweet and busy time of the year. The weather is still gorgeous but schools are back in session. Naturally, we are all wanting to hold onto the last bits of relaxation before we free fall into the holiday season. This tasty Nicoise Sandwich is perfect for this time of the season since it is easy to create giving you more time for putting your feet up. Try this recipe with a Chardonnay as it is well rounded and compliments the creamy Aioli sauce and rich...

Sometimes we forget about antipasto except when we throw parties. However, during the summer it is a common lunch routine in Italy and other European countries. With summer heating up and the desire for hot foods is on vacation, why not integrate more antipasto into your meals? Pack a picnic or set the patio table, it's time to dine outdoors with some of your forgotten favorites. Most people associate hors d'oeuvres with white wine, but lightness alone does not make a wine interestingly versatile. A nice crisp Chardonnay has just enough acidity to cut through creamy goat cheese. Try creating an artichoke and...

Living in Southern California comes with so many perks; gorgeous consistent weather, stunning outdoor environs and a condensed and diverse disarrangement of culinary adventures. This week we choose to focus on one of our favorite culinary niches, the fish taco!If there has even been a great time to be a taco lover, it is now. It seems that with the up-rise in culinary diversity and the increase of small and mobile eateries, the modern taco is breaking all the rules of tradition. The Kogi Truck being the most famed fusion tacos at the moment. Even within the niche of fish...

These delicious crab cakes are extra crispy because they are quickly dredged in panko before cooking. Serve them with a roasted red pepper aioli and paired with Chardonnay or crisp Sauvignon Blanc to round off your dish.Makes 6 to 8 appetizer size crab cakes. Ingredients: 1/2 cup sweet onion, finely diced 1/4 cup celery, finely diced 1/3 cup red pepper, finely diced 1/4 cup chopped flat leaf parsley 1 Tablespoon capers, rinsed and chopped 2 generous shakes of Tabasco 1/2 teaspoon Worcestershire 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup plain panko plus 1...