Maillard Reaction 06/11/10 - French Fries, cake, 
popcorn and Chardonnay. If you add pizza to that list then you'd have my ultimate fantasy food chain. During my intense scientific research (also know as Google) I found that there is a common reason why all of these foods and drink taste so good to me.
The Maillard Reaction. In the early 1900's, French scientist Louis Maillard studied the effect on foods when they are heated. Sounds simple, right? It's not really, but think about french fries and how they turn a golden brown when they are cooked. Or how the crust of bread turns brown when baked, and then even browner when you toast it. The Maillard Reaction is responsible for those delicious caramelized, sweet and toasty flavors that are present so many foods we love...as well as barrel aged Chardonnay from California. 
Why barrel aged Chardonnay? When oak barrels are created, the oak is heated over a fire so the planks can be bent into the barrel shape. The inside of the barrels can then be toasted further to suit a winemakers preference. Once the Chardonnay is aged in the toasted barrels, lots of the complex flavors you know and love like butterscotch, caramel and baked apple become present. The Maillard Reaction occurs on the wood when the barrels are heated, and then as the wine ages in the barrels, all the different toasty flavors blend in with the fruit to create the masterpiece of oak-aged California Chardonnay.
Forget about the science though.....here is all you really need to know about the Maillard Reaction: 
When pairing wine with food, one method of pairing is to match complimentary flavors in the food and wine. Think about the the classic crisp acidity of wine from Chianti paired with crisp acidity found in tomato sauce. The sharpness of the Chianti and of the Tomato cancel each other out to create harmony in your mouth. On that note, consider the Maillard reactions influence on french fries and in oak-aged Chardonnay. The toasty flavors of the Chard and the toasty flavors of the fries also work together to give your mouth a moment of bliss. It's a match made in heaven!
The best California Chards are balanced between oak and fruit. The winemaker has to be very careful to not let the Maillard effected oak dominate the wine. Steve Macrostie's 2007 Macrostie Carneros Chardonnay really fits the bill of an oak-aged chard with great fruit, integrated oak and a refreshing finish. The hand-harvested grapes for the 2007 Macrostie come from some of the best Carneros vineyards including Sangiacomo, Beresini, Beckstoffer, and Mitsuko’s.
I've had more then one of my customers tell me this Chardonnay reminds them of the critically acclaimed Kistler Chardonnay that retails for well over $60. After just finishing a glass, I can see why. I've had this bottle open for two days and it's become better with some air. It has very intense aromas of lemon and cream, followed by a rich, fully textured mouth-feel where I can taste butterscotch, apple and more cream. The finish is long, with mineral tones and a mouth watering acidity. If only I had some parm fries right now to balance it out... High quality Chardonnay is just too easy to drink.
2007 Macrostie Chardonnay Carneros
Regular Price $25.99
Available now at $14.99 (over 40% off)
91 Points from the California Connoisseurs Guide (I've found these guys can be tough critics).
"Here is a deep and very nicely balanced Chardonnay that hits all the right varietal and winemaking markers without resorting to runaway ripeness, overdone oak or any enological tricks. Its very rich and well-composed flavors feature lots of energetic apple-like fruit juxtaposed with complementary touches of vanilla and spice, and its overall impression of depth and structural firmness argue for better to come if allowed a few years of cellar time. GOOD VALUE."
In stock now by the front registers or reply to this email to reserve some.
Thanks! Chris
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