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June 2011 Archives

Sonoma-Cutrer and Culinary Trends

005.jpgI was raised near Russian River, and when I was an actor, I spent a summer acting at a theater near there.  Our free afternoons were spent on the river, and often with a bottle (or two) of the local Chardonnay.  Even then, the name Sonoma-Cutrer meant the very best Chard that the River region had to offer.  Today, thirty years later, I can still turn to it like a reliable old friend.  It is elegant and crisp, wonderful on its own, and equally delicious with food.  It's not an oak bomb or a butterball like so many other California Chardonnays--it is just a flavor bomb.


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