On Friday night, Doug headed to a bachelor party in New Hampshire, leaving me to my own devices. It seemed like the perfect opportunity to revisit some tried and true habits from my days of living alone: a bottle of Chardonnay and a big bowl of vegetables for dinner. I know...it got crazy.
I grabbed the wine from a discount liquor store on my way home from work. I knew I wanted something easy and affordable, but, as often happens to me, I found myself feeling undecided in front of a row of wine. I ended up choosing a 2007 Francis Ford Coppola Chardonnay from their Diamond Collection - partly because of the price, but also because I visited the winery back in 2007 on a girl's weekend in Napa.*
The Chardonnay was a rich yellow-gold color in the glass. I tasted the classic flavors of chardonnay - some buttery notes, oak, and a bit of tart apple. It was drinkable and balanced, which is sometimes hard to find in a Chardonnay under fifteen dollars. I'd happily buy it again.
Francis Ford Coppola
Diamond Collection Chardonnay (2007)
And, about those vegetables. Have you roasted cauliflower yet? I recommend it highly. The vegetable morphs from something forgettable into a slightly sweet and toasty dish that takes to a variety of sauces. I tossed it simply in olive oil, lemon juice, capers, and parsley.
Whole Roasted Cauliflower with Olive Oil and Capers
- 1 head cauliflower
- 1/4 cup + 2 tbsps olive oil
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp capers (drained)
- 1/4 tsp black pepper
- 2 cups loosely packed parsley leaves
*I loved, loved, loved the wines we tried during that tasting, but I can't say for sure whether it was the wines themselves that blew me away, or the fact that I had been on the tasting trail since 10am. We've got a bottle or two of Coppola wines that I cellared upon my return home and I'm eager to try them in the cold (sober) light of day.