Gallo Wine
E. & J. Gallo is the largest winemaker in the world. Since 1964, we’ve known Gallo for it’s top selling ‘jug wine’ – Hearty Burgundy.
According to Gallo spokeswoman, Kristina Kelly, “The wine was a favorite of winery founders Ernest and Julio Gallo because it was the kind of hearty red wine they were raised on and it went well with their evening meal.”
In 1975, Gallo introduced ‘Carlo Rossi’ wines which come in 12 varietals and still come in the iconic jug Gallo is known for.
In the 1990′s wine drinkers were gravitating toward more expensive wines. Even though the winery had been producing premium wines since the 1980′s, Gallo was still perceived as a low-end brand. The company made the decision to distance itself from the Gallo name by producing varietal wines under new labels. Turning Leaf and Gossamer Bay, produced at the Modesto winery, pushed Gallo into the mid-priced range – typically sold in grocery stores.
Today, Gallo produces excellent wines from Sonoma and from their Louis Martini Winery in Napa.
Gallo Family 2007 Two Rock Chardonnay
A French Chablis style wine with aromas of apple, pear and citrus with hints of blossoms. Flavors of pear and green apple with a hint of lime and flint. A crisp, medium bodied wine with a soft mineral finish. No oak influence. A quality wine for this price point.
From Robert Parker, Wine Advocate:
“…the 2007 Chardonnay Two Rock Vineyard comes from a cool site planted with old Wente clones. Ninety percent is aged in stainless steel and 10% in oak. An outstanding Chardonnay, with a style not dissimilar from a top-class French Chablis, it reveals notes of white corn, quince, powdered rock, wet steel, nectarines and lemon blossoms, medium to full body, and a crisp, fresh, pure style. It should drink nicely for 4-5+ years.” 92 Points, February 2010. $28 at the winery, Wine Exchange has it for $19.
Serve with Chef Charlie Trotter‘s Vidalia Onion Soup with Wild Rice & Swiss Cheese Croutons. Also pairs well with with shellfish, lighter pasta dishes, and grilled chicken.
Vidalia Onion Soup with Wild Rice and Swiss Cheese Croutons
INGREDIENTS
4 Vidalia onions, julienned
1/4 cup unsalted butter
6 cups chicken broth
Salt and freshly ground black pepper
3/4 cup chopped herbs (such as basil, chives, tarragon, and parsley)
8 thin slices French bread
2 tablespoons extra-virgin olive oil
4 ounces sliced Swiss cheese
1 1/2 cups cooked wild rice
PREPARATION
Sauté the onions with the butter in a large sauce-pan over medium heat for 30 to 40 minutes or until caramelized. Add the broth and simmer for 20 minutes.
Wrap the herbs in a small piece of cheesecloth and tie with kitchen string to form a sachet. Place the sachet in the onion broth and simmer for 1 minute. Remove the sachet and discard.
To prepare the croutons: Preheat the oven to 400 degrees. Brush both sides of the bread slices with the olive oil. Place the bread on a baking sheet and toast in the oven for 12 to 15 minutes, or until light golden brown, turning once. Lay the cheese over the croutons while they are still hot.
Place some of the wild rice in each bowl and ladle the onion broth into the bowls. Place 2 croutons alongside the soup.
Serves 4
Tags: California, chardonnay, gallo, sonoma
