Perfect for summer
I tried the lamb and green bean stew and Lebanese rice recipes (“A Foundation for Blessings,” July 5) and the family (including two teenagers) loved it. Plus, I didn’t have to turn on the oven on a warm summer day. Thanks!
Sheryl Rubel, Deerfield
Tired of wimpy chardonnay
I found your June 14 wine article (Uncorked, “Oak Falls Down”) of interest for several reasons. First, I am one of those people who searches high and low for a good, buttery, golden bottle of oaky wine that is not outrageously priced. I know I would not have any trouble finding something between $50 to $150. But most people do not have that sort of budget. It is very hard to find something under $25. In fact, I am downright frustrated with the lighter chardonnays. They are everywhere!
Second, I am one of those people who find the lighter chardonnays to be … yes, I’m going to say it … “wimpy.” And I know many, many people who feel the same way I do.
I bet the real reason that Michaela K. Rodeno (St. Supery Vineyards’ CEO) switched to unoaked chardonnay is because it is more expensive to store the wine in oak barrels, not because “I thought it would be interesting.”
–Mary Ann Redding, Lake Forest
———-
Want to send a letter to Good Eating? Write to us at ctc-goodeating@tribune.com.
