Winey Tasting Notes: Invited A Little Mad Housewife (Chardonnay) To Our Super Bowl Party!

I am somewhat embellishing the idea of a Super Bowl “party” in the title of this blog. The party at our house consisted of one rather cranky high school sophomore who had 4 tests the next day, one very tired Hubby (tired because he actually went out on his yearly “I need new clothes and underwear” jaunt earlier in the day), one little doggie who only woke up when she smelled food, and me, The Winey Mom, who by default and necessity, was in charge of the food for the game. And if I do say so myself, I make a Bowl-worthy chicken wing. We like them baked, not fried. So for a little wing time prep, I decided to invite a Mad Housewife to help me get ready.

This Mad Housewife came dressed as a Chardonnay. OK, she was actually a bottle of Mad Housewife Chardonnay (13.5%, NV, 100% California). I have followed The Mad Housewife on facebook and on Twitter (@TheMadHousewife) for a while now, and they are a very entertaining bunch of mad women to listen and talk to. There is one little thing about the picture on their bottles. Take a look at the dark haired lady in the cat eye glasses and I swear to you you are looking at my mother as she was in the 1960’s (just add the glasses – which she did own – some color and attitude). It’s scary. But since my mom likes wine, I figured the picture wouldn’t be haunting me or anything…and since she rarely goes on a computer, she can’t see this and hunt me down. I hope.



My mom in 1960

The Mad Housewife Chardonnay is a light yellow color with a refreshing, citrusy aroma. At my first sip, the flavors just jumped all over my mouth (quite a trick, huh?). There was ripe pear and smooth vanilla. The finish was tangy and a teeny bit oakey and lingering. This wine was very soft in my mouth – kind of a luscious feel to it. Add a nice medium body to the wine and you’ve got a Mad Housewife who should be very happy with herself. I was very happy that I invited her to watch the Super Bowl with us.

And now for those wings. They are very easy to make and you can spice them up or down (Hubby dips them in teriyaki – daughter dips in spicy buffalo sauce). I like to bake them first and get them all crispy and then dip them in the sauce of preference – no one likes a soggy wing.

For 24 wings (I use fryer wings with the wing and the leg attached – they’re juicier to cook), take 6 Tbsp of olive oil, 3 tsp of garlic salt (you can use garlic powder, but we like our salt around here), black pepper to taste, 3 Tbsp (or to taste) of chili powder and 4-6 pressed garlic cloves. Dump this all into a gallon sized plastic baggie, mush it around and then add the wings. Mush to coat. I bake my wings on a rimmed cookie sheet, but I always put them on a roasting rack so they bake on all sides and don’t stew in their own juices (see soggy note above). 375 degree oven for an hour (check after 50 minutes). You can eat them as is or provide dipping sauces. (And no, 24 is NOT a lot for 3 people – that’s because they serve as quick dinners and lunches the rest of the week – hey, I do what I can.)

Cheers!

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