Fontanella - Mt. Veeder Chardonnay - 2014

It has been some time since I have taken some time for just me. The end of summer this year has been quite sour and I thought it was time for me to kiss the summer goodbye in the wine-ist of ways.

With one hand full of lemons and the other hand with a full glass of Chardonnay, I took to the kitchen. 

But before I go any further, let me tell you about this wine.

Up in Napa, through the windy roads of Mount Veeder, is nestled Fontanella Family Winery. While they primarily focus on deep red wines, they consistently create a chardonnay that I keep mooching off my friends who are members of the wine club. 

This Chardonnay is the definition of balanced. None of that slap you in the face oak that a lot of people expect from California chards. It also doesn't butter you down too much either.  Crisp but not dry. This wine is light and gives you a sniff of warm baked pears. This wine has an oh-so-smooth finish that keeps me always coming back for more. 

I could go on and on, but I won't because I want to tell you about the goat cheese and lemon cookies that I whipped up to pair with this number.

Pale straw yellow liquid happiness to kiss bad days away.

Pale straw yellow liquid happiness to kiss bad days away.

Now when it comes to pairing, goat cheese always jumps out at me when I have a glass of Chardonnay. What better way to make use of these lemons, than to combine them with the things that make me happy. Now I know, lemon...you think hella tart and sour. You are quite right. But don't worry, these cookies are as balanced as the wine.

Cookie Ingredients

  1. 8z goat cheese, softened up
  2. 1 stick unsalted butter, soft
  3. 1 cup sugar
  4. 2 eggs
  5. Juice of 2 lemons - save the rind for zesting if you like the tang though
  6. 2 -1/4 cup flour

Baking

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, cream together the goat cheese, butter, and sugar until light and fluffy.
  3. Beat in the eggs
  4. Mix in the lemon juice
  5. Mix in the flour.
  6. Drop rounded balls of dough onto cookie sheets. balls should be about quarter size
  7. Bake for 7-8 minutes until set. Cookies should not brown and will not spread very much. They will stay light in color and poofy.
I added a little lemon zest on top of some of my cookies to make things a little prettier.

I added a little lemon zest on top of some of my cookies to make things a little prettier.

A little bite of heaven with a little sip of Chardonnay. Baking and Boozing. 

They say when life hands you lemons, make lemonade. I think what I did is better. But that's just me.