Wine By Nine

White Wine by Rodney Strong from Sonoma County, California. Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities, and during 9 1/2 months of barrel aging, the lees were regularly stirred in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral and toasty oak flavors. Enjoy over the next 1-3 years.

White Wine by Acacia from Carneros, California. Vibrant aromas of creme br?lee, ginger, lemon curd and white peach are followed by a creamy entry which blossoms to a full, sweet, peach, nectarine and citrus mid-palate. Medium-bodied with vibrant acidity, the wine finishes long and full. This Chardonnay is perfect with all types of seafood, fish, chicken and pork.

White Wine by Freemark Abbey from Napa Valley, California. Pale yellow hue; ripe banana, pineapple upside-down cake, lemon lime, floral, spicy hints of cinnamon and nutmeg aromas. Apples, bananas, creamy butterscotch flavors enlivened by a subtle touch of oak. Good balance and viscosity with a delightfully crisp finish.

White Wine by Francis Coppola from Russian River, California. Using Russian River fruit, we crush the grapes whole-cluster and ferment entirely in French oak barrels to produce a wine with a seductive, round texture and notes of sweet vanilla. Not only does this technique create a lavish character, it works to highlight the green apple, honeysuckle, and citrus flavors, which are the hallmark of Russian River vineyards.

White Wine by Kendall-Jackson from Sonoma County, California. Tropical flavors such as mango and pineapple dance with aromas of peach, apple and pear. Richly layered and balanced throughout. Lightly buttered toast headlines the indulgent, lingering finish. - Randy Ullom, Winemaster

White Wine by Calera from Central Coast, California. The 2006 Central Coast Chardonnay is wonderfully vibrant. Bright, fresh varietal aromas are accented with notes of citrus, pineapple and exotic tropical fruits. On the palate, excellent structure and balance promote the wine's alluring combination of ripe fruit flavors, accented with floral notes and a nice touch of oak.

White Wine by Robert Mondavi from Carneros, California. Fresh and focused, with apple, pear and citrus fruit character. Floral and mineral nuances add complexity, with subtle oak tones in the background. Rich, expansive flavors culminate in long, fruit-imbued finish.

White Wine by Raymond from Napa Valley, California. Using no malolactic fermentation and moderate oak influence, the Napa Valley Reserve Chardonnay is made in a style that focuses on the inherent qualities of this varietal. Raymond's winemakers let the natural flavors shine through. They used a long, slow fermentation process in stainless steel tanks to retain the fruit flavors, then aged the wine for three months in new Allier French oak barrels, selected for their tight grain that delicately restrains the oak flavors. This gives the wine a touch of oak and creamy vanilla flavors without overwhelming the natural complexity of the fruit. This rich, medium-bodied Chardonnay opens with citrus, green apple, honeysuckle, orange blossom and vanilla aromas followed by elegant, refreshing flavors of vanilla, granny smith apple, pear and apricot. The long, smooth finish is ripe with notes of pineapple and citrus along with hints of vanilla and almond. A versatile, food friendly wine that will pair well with crab cakes, grilled orange and ginger chicken, lemon pork or turkey picatta, poached halibut or mahi mahi, steamed Dungeness crab with Meyer lemon aioli or panko coated white asparagus and poached egg salad with citrus vinaigrette.

White Wine by Carmel Road from Central Coast, California. Carmel Road harvests their Monterey Chardonnay at night and makes certain that the grapes arrive at the winery within 60 minutes of picking. Cool fruit temperatures at crush prevent tannin extraction and preserve fresh, delicate fruit flavors. This Monterey Chardonnay is whole cluster pressed, a gentle process which avoids tearing the grape skin, often a source of harsh flavors and tannins. The juice is barrel fermented and sur lie aged for seven and a half months. Every two weeks Carmel Road's cellar crew stirred the lees to incorporate more of their creamy, toasty flavor. 100% of the wine underwent malolactic fermentation for buttery richness. A beautiful nose of ripe lemon sorbet, white peach and lilac. Flavors of citrus and pear are accented with a light minerality. Orange blossom and cream highlight the finish. The palate is so soft the wine just melts in your mouth. -Ivan Giotenov, Winemaker

White Wine by Wente from Central Coast, California. Blend: 94% Chardonnay, 3% Gewurztraminer, 3% Pinot Blanc This Chardonnay has a rich, golden color and aromas of ripe apple, vanilla, butter, and pear. It has a luscious mouthfeel, flavors of vanilla, guava, and butterscotch, and a long, smooth finish.

White Wine by Greg Norman Estates from Central Coast, California. Bright aromas of pineapple and lemon zest fill the nose while tropical fruit flavors greet the palate and are highlighted by notes of vanilla and hints of spice. The mouthfeel is smooth and luscious and the wine finishes clean and refreshing.

White Wine by Markham from Napa Valley, California. This Markham Chardonnay hit the spot around the winery with its apple pie spice and butter pecan ice cream aromas. Vanilla, toast and nutmeg work well with the juicy, tropical fruits in the nose. Flavors are clean and bright showing lemon curd and more toasty, baked apple notes.