There's nothing funny about Chardonnay...

I've worked with a couple of people who had a joke or pun for everything, but never heard a joke involving Chardonnay. My Google search for one only turned the following, which is painfully un-funny:
The mother superior of a convent was worried. She called her community of nuns together and said: “Sisters, I have grave news. We have found a case of Gonorrhea here in our convent…”
“Thank The Lord,” came the cry from one of the older members of the community. “I’m getting sick of Chardonnay!”
Ugh--so here's my challenge to contribute a joke: make us laugh about America's favorite wine!

Thanksgiving Wine Pairing 101--Part III in a four part series:

If you raise a glass of California wine to toast Thanksgiving this year,  there's better than a one in four chance it will be Chardonnay.  Americans fell in love with Chardonnay in the 1960s, when Robert Mondavi, among others, began making quality varietal wine in Napa Valley. Wine growers love Chardonnay because the plants adapt well to a variety of climates and soils, are relatively disease and mold resistant, can produce abundant fruit,  and the juice responds sensitively to the winemaker's techniques. At its best, Chardonnay highlights the flavors of apples, lemon, and tropical fruits with a rich, unctuous mouthfeel. At its worst, it is flabby from lack of acidity, or over-oaked with overpowering butter or vanilla flavors.

Since Chardonnay has little tannin, oaking can give it some tannins as well as impart a butterscotch, buttered toast or vanilla flavor which is delicious when done with delicacy. In this decade, there has been a  push-back again heavy oaking (remember the ABC mantra at the end of the last decade--Anything But Chardonnay?) prompting winemakers to return to steel-fermentation or to use a lighter touch on the oak. Chardonnay is one of the grapes in France's Champagne,  Chablis, and white Burgundy where the cooler climates yield wines high in acidity.  

Whether choosing a fruitier California Chardonnay or a more acidic French wine form of the grape, you will find plenty of satisfied company when pairing the varietal with your Thanksgiving dinner. The 2008 Summerland Chardonnay is a great value, with flavors of peach, pear and citrus. If you call, I think we still have a few bottles left of the lovely Freestone Fog Dog Chardonnay -- a wonderfully balanced example of the equilibrium between acidity, fruit and oak. Bon appetit!

From Hall Wineries, a lovely side dish that could work well with your Thanksgiving dinner. A simple dish packed with plenty of flavor.

SAUTEED BRUSSELS SPROUTS WITH PARMESAN AND PANCETTA:
2 lb brussels sprouts
1 Tbsp. salt for water
2-3 tbsp. butter
3-4 slices of Pancetta, chopped
1 tbsp. garlic, chopped
4 tbsp. shallots, chopped (about 2 large shallots)
1 tbsp. fresh thyme, chopped
2 tbsp. grated parmesan cheese
salt and pepper to taste
Boil brussels sprouts in 8 cups salted water until tender, then place into ice water bath to stop the cooking process. Sauté pancetta and garlic in butter for several minutes over medium heat. Remove Brussels sprouts from ice water, drain and cut (vertically) in half.

Next, add Brussels sprouts and shallots to pancetta and garlic and cook over high heat until brown on sides, adding more butter if needed. Add chopped thyme, parmesan cheese, salt and pepper. Serves approximately 6.