One wouldn’t normally think of having a Chardonnay on a chilly winter night where it is actually below freezing in Texas – but this paired so well with H-E-B’s baked potato soup and poor man’s Welsh Rarebit (recipe below) that I would be willing to do it again.
The chardonnay smells like a chardonnay – but not buttery – and honestly I could smell the acidity. I know that sounds weird but while I got a little citrus on the nose, I got the alcohol acidity – so I knew I wasn’t about to drink water. Wow! What a difference in the smell and taste. There’s more fruit on the tongue than there was on the nose. Good ripe citrus with a crisp tartness and not a drop of butter to be found anywhere. Which is why it went so well with my poor man’s Welsh Rarebit. The mustard made the wine sweet – and the silky texture blended well with the potato soup.
Poor Man’s Welsh Rarebit – AKA Momma’s Cheese Toast
A true Welsh Rarebit uses a savory melted cheese sauce of grated sharp cheddar cheese; stout, beer or ale; butter; Worcestershire sauce and English mustard spread onto toast and grilled. Momma didn’t have time to make the sauce when she’d make this for breakfast when I was growing up – so here’s what she did. It was a way to use up leftovers and stretch breakfast a bit. It’s also great with tomato soup.
Slather German Mustard (the kind with mustard seeds – or just Dijon if that’s all you have) onto slightly stale sourdough bread (or any bread – I just like sourdough for this). If you don’t have mustard – use butter – not Mayo (even Duke’s) as it gets too oily.
Top with whatever leftover bits of shredded cheese you have in bags in the ice box. (A mix of cheese flavors works best.)
Toast under the broiler for about 2 minutes or until the cheese browns
Serve hot.
If desired, top with chopped bacon, ham or sausage before broiling.
Final Thoughts
This was the perfect Wednesday night wine and I’m sad I am out of it, because this is a pairing I’d like to repeat. Unfortunately, the 2023 Chardonnay is sold out from Sandy Road now. Regardless, I’d like to think I made Andy proud with this pairing and recipe.
