Fogdog 2008 Sonoma Coast Chardonnay & mushroom frittata recipe

It’s times like these that one can truly appreciate a cool, coastal climate. Fogdog is a brand of Freestone Vineyards named for the spotlight of sun that breaks though the fog in this often gray-shrouded, West County hamlet. Last week, according to a Freestone-area Weather Underground station, the sun broke through, and how: to the tune of more than 99 degrees. Hot, but you try upwards of 109, you just try it! And afterwards walk despondently through the remains of a Sonoma Valley vineyard blasted by the sun. I normally shy from personal appeals in wine reviews, but it is a blog, after all, so here it goes: Anyone in the market for sustainably farmed, Zinfandel raisins? Anyone? Come and get ‘em.

Due to the moderate climate in Freestone, my notes for Fogdog’s 2008 Sonoma Coast Chardonnay ($35) read much the same as for their 2007. Let’s hope the same for 2010. Lemon-custard yellow in appearance, it’s also redolent of the selfsame custard, with hard cider aromas integrated with dark toasty notes. Although lacking the salty sea breeze character of the 2007, mouth-filling apple tart, butterscotch and lemon zest flavors characterize the palate, finishing long and lingering with a honeyed golden apple, regal sweetness that’s never cloying. As I’ve said before and will say again, this is the kind of balanced, yet rich coastal Chardonnay that does credit to its varietal and the California style.

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Frittata with Mushrooms, Sweet Onion, and Gruyère Cheese

Recipe by Stephen Pavy

Each frittata will yield 12 appetizer-sized wedges. Freestone suggests that you plan on making two or more to serve 24 people (particularly if you expect any vegetarians at the party).

1/4 cup Chopped Walla Walla (or other sweet) onion

5 oz. Sliced button mushrooms

1 1/2 Tbsp. Butter

6 Large eggs

1/2 tsp. Salt

1/4 tsp. Pepper

1/4 lb. Gruyère, coarsely grated

Preheat broiler

Cook onion and mushrooms in a 10 inch well-seasoned cast iron or other oven proof skillet over moderate heat, stirring frequently, until mushrooms have given up their liquid. Whisk together eggs, salt, and pepper until combined, then pour over mushrooms and cook, undisturbed until the edges are clearly setting. Sprinkle cheese evenly over top and place skillet under broiler (4-5 inches from heat) until eggs are set and cheese is melted. Surface will have begun to turn lightly brown in spots. Repeat the recipe for additional frittatas.

Frittatas can be served immediately or kept at room temperature for a couple of hours.

Leftover frittata can be refrigerated and served for lunches.