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Chardonel is one of those Rodney Dangerfield grapes, never getting the respect it deserves. This is a crossing of the French-American hybrid Seyval Blanc with the ubiquitous French vinifera Chardonnay.

This grape is grown across the Mid-Atlantic and Mid-West wine growing regions, its roots from pioneering work in New York in the late 1950s. It is a relatively cold-hardy grape, and for that reason finds itself welcome in Missouri, Illinois, Indiana, Kansas, Iowa, and Virginia.

In a few instances, North Carolina growers are experimenting with the grape, prizing it for its ability to stand up to cold temperatures, fight disease, and exhibit some Chardonnay-like aromas and flavors. Surry Community College viticulture instructor Gil Giese likes how the grape holds its acid.

Indeed, that bright acidity is a distinguishing characteristic of the Chardonel grape and winemakers prize it because it is a particularly food-friendly wine. Good acidity is the backbone of white wine and in some warmer climates, those acids can easily dissipate.

The 2010 vintage hints of granny apple, pear, and lemon peel. It’s an easy summer sipper or can be paired with lighter fare.

Ingredients

· 2 ounces oyster mushrooms

· 5 ounces Portobello mushrooms

· 4 ounces Shiitake mushrooms

· 2 TBS olive oil

· 1 TBS butter

· 2 garlic cloves

· 1 minced shallot

· ¼ cup dry sherry

· ¼ cup chicken stock

· 1 teaspoon dried thyme

· 1 teaspoon dried basil

· 16 thin slices of French sour baguette

· 4 ounces goat cheese

Directions

· Coarsely chop mushrooms.

· In a large sauté pan over medium heat, bring olive oil and butter to a simmer. Add garlic and shallot and sauté for 1 to 2 minutes, stirring frequently. Raise heat slightly and add mushrooms. Sauté for 7 to 8 minutes. Add sherry, chicken stock and herbs and reduce liquid until it is evaporated. Season with salt and pepper to taste and keep warm.

· Preheat broiler. Put slices of baguette on a broiler pan and spread evenly with goat cheese. Spoon mushroom mixture evenly on to baguette slices. Broil for 3 to 4 minutes, or until mushrooms begin to brown on top. Remove from oven and serve.