Dry Creek Fume Blanc

Yesterday was Father’s Day. My two dogs are spoiled like kids, that counts, so I can celebrate too. It was sunny and in the mid 90’s. It’s not like I need an excuse, but even if I had to play the Father’s Day card, I would have. Nothing was going to keep me from the grill.

I’ve been on Mission: Clean Out The Freezer lately. Partially because the frozen food is already paid for and doesn’t require a current cash outlay with the wedding coming up, and secondarily because I have a deep sea fishing trip planned for early August. I plan to restock with tuna and dolphin. No, not Flipper. Mahi-mahi.

I found two boneless chicken breasts. Thawed them and gave them a good soak in fat free Italian dressing before grilling. When they were just shy of done, I topped them with a few slices of deli ham and Swiss cheese. They went onto grilled rolls with a fat free ranch dressing (70%) and spicy honey mustard (30%) sauce. Voila! Grilled chicken cordon bleu.

I’d saw I paired the sandwich, with my bestest roasted potatoes, with the Dry Creek Fume Blanc, but that would seemingly imply that there was some thought behind it. There wasn’t. I grabbed something near the Riesling section of my fridge, and this came out.

I remember buying this bottle for two reasons. First, it was about $10. Low risk. Secondly, perhaps more importantly, it had a picture of a sailboat on the front. And I want to but a sailboat. Both are totally rational.

The wine smelled sweeter than it tasted and finished clean. It had a pretty round flavor though the crispness of grapefruit came through. The back of the bottle says it was fermented in stainless steel, and it isn’t oak aged. The wine didn’t add to the food, nor did it take away. Which, considering the price point and the fact that I didn’t put too much thought to pairing, the ‘taking away’ was my main concern. Overall, I liked it.