Ric wrote:
> Funniest post from you yet ... cracked me up (sometimes, truth is the best
> humor!)
>
>
> "UC" > wrote in message
> oups.com...
> >
> > filmzombi wrote:
> >> I am looking for a vendor that will sell us Kendall Jackson Chardonay
> >> for our restaurant in Campbell, CA. Our current vendors don't carry
> >> Kendall Jackson Chardonay.
> >
> > You should be thankful that he does not. A rare, wise vendor! Who wants
> > to drink that crap? Are your customers that lacking in discrimination?
> >

I am certain that you can do better than KJ Chardonnay....I have had
it...over-oaked and crude...

http://www.bizrate.com/wine/winery--...--265751-.html

I prefer something like Santa Tresa Jenko (Grillo grape), from Sicily:

Grapes: 100% Grillo. Grillo is indigenous to Sicily and one of the
island's best quality and most important white wine grapes. Vineyard
area: Premium quality Grillo grapes are selected from prestigious
vineyard sites in southern Sicily.

Vines are trained using the spalliera method. Yields are low, with
production per vine kept strictly to a minimum in order to maximise the
concentration in the grapes.
Harvest: All grapes are picked extremely carefully by hand in
mid-September. Picking takes place only in the cool early hours of the
morning to ensure the grapes remain in top condition. It is vital to
pinpoint exactly the right moment in the ripening of the grapes, to
know when to pick. We take enormous care when making this decision in
order to achieve the perfect balance between residual sugar and
acidity. Grapes are placed into small containers so that they do not
become crushed by their own weight.
Vinification: We strongly believe that great wine is made in the
vineyard, and we therefore ensure the winemaking process handled as
gently as possible. Once in the cellar, the grapes are gently
de-stemmed and crushed. Fermentation is initiated by the addition of
selected yeasts, and takes place at a temperature not exceeding 18°C
for about 10 days. No malolactic fermentation takes place in order to
maintain the Grillo's valuable acidity. About the 50% of the wine is
aged in oak barriques for about 2-3 months. Both the oaked and unoaked
wines are then kept at a cold temperature on their fine lees until at
least the end of January, during which time they are stirred
continuously. They are then blended to produce a perfectly integrated
wine.
Alcohol: 13,5 %

Winemaker's notes: Yellow in colour, with green glint, Janko has a
fruity bouquet of peach apricot and citrus fruit, with an aroma of
white flowers and a hint of vanilla. The palate is fresh, lively,
perfectly balanced with a fruity backbone.

http://www.santatresa.it/indexEng.html

http://www.winecountry.it/articles/n...nformation/202