Winesday

Peter: I taste a classic California Chardonnay - buttered popcorn wrapped in new oak. This wine needs something with some pepper, maybe BBQ shrimp from Pascal's Manale. Actually, I think the seafood pan roast from Manale's would be better. Or oysters Rockefeller from Galatoire's.

Rene: This is a heavy white wine with just a little bit of citrus back there. For heavy whites like this, I always think of spaghetti in a cream sauce. My favorite of those dishes, which actually shouldn't have any cream in it, is spaghetti carbonara. They do a pretty great version of that A Mano. Or you know what this wouldn't be bad with, crawfish Monica. But Jazz Fest is over.

Joe the Wine Guy: The 2009 Newton Chardonnay is "blend" of chardonnay grapes sourced exclusively from Napa (42%) and Sonoma (58%) valley plots. White nectarine, vanilla spice, baked apple, and caramel are the predominant aromas. On the palate, there is ripe melon and fresh pineapple which persist through a velvety mouthfeel and a lingering citrus finish. Serve it with baked halibut, roasted chicken, or pecan pie. It retails for $20 and you can find it at Hotel Monteleone, Monkey Hill, Wine Seller, and Byblos.