At 10 years old, the 2005 Rodney Strong Chardonnay Reserve was deep golden with hints of melted butter, tropical fruits and rich oak on its nose. A creamy vanilla lingered on the finish mixed with hazelnut and almond. The wine was selected tonight to go with a chicken and potatoes dinner. It worked. It helped make a regular Wednesday dinner at home into a special event. That’s the magic of wine. It scored a 17+/18- on the 20-point Dionysian Scale and was right at peak. It’s been sleeping for seven years in my cellar, and it’s well worth the $32 it cost at the time it was released.
The 14.3% alcohol wine from the Russian River Valley in Sonoma County, California was made and aged in French oak by winemaker, Rick Sayer, a man I respect. Any Chardonnay under 14.5% alcohol will age, but not as well as those under 14%. It’s something I’ve seen time and time again.
I was lucky enough to do a radio show with Rodney Strong in Atlantic City, many years ago. He was first stationed there during WWII, before he went to France and learned to love wine. He talked more about dance, one of his loves, and his French adventures, than he did about his wine. All the better; we can taste the RS wines and learn about them ourselves now that he’s gone.
For the photo, I set the bottle along side a new grape vine that I’m getting ready to plant. Every Wednesday should be like this! In vino veritas.
Joanne’s Roasted Yukon Gold Potatoes, Fennel, Leeks and this Panko-Coated Chicken Breast with a Chardonnay that went with it all.
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