Get breaking news alerts via email

Click here to manage your alerts
A light, fresh New Zealand chardonnay
Drinking » Serve this fruity wine with fish, pork.
First Published Jun 26 2012 08:14 pm • Last Updated Jun 27 2012 09:04 am

Those who enjoy wine, beer and cocktails are always looking for new things to try.

We asked Kirsten Fox, a Utah wine educator and headmistress at the Fox School of Wine in Park City, to tell us about one of her students’ favorite summer discoveries.

At a glance

Wine School Yearbook

The Wine School 2011 Yearbook, written by students who have attended classes through the Fox School of Wine, is filled with recommendations for good wine at reasonable prices.

Kirsten Fox, headmistress at the Park City school, compiled the easy-to-use guide using a year’s worth of student wine reviews. Fox’s classes include tastings of value-priced wines that cost up to $30 a bottle. Students grade the wines before knowing the cost.

The guide is available for $19.99 at foxschoolofwine.com or Amazon.com.

Join the Discussion
Post a Comment

Recommendation • 2010/2011 Kim Crawford Unoaked Chardonnay, New Zealand.

Why do you like it? • I’ve served this in three or four classes and my students consistently give it an A grade. The color is a light soft straw — it doesn’t have the darker colors that you get with a chardonnay that has been aged in oak barrels. And without the oak, the fresh, fruit-forward aromas can be recognized more easily. You get white peach, grapefruit, melon and maybe even a little bit of pineapple.

This wine also goes through malolactic fermentation, which is a really interesting process where they introduce a bacteria into the wine that turns malic acid into lactic acid. It’s like turning the acid of a Granny Smith apple into a creamy acid like milk. By doing this, they turn what could be gripping searing, acidic experience into a wine with a soft, creamy mouth feel

What else makes it interesting? • My students really like the screw cap because it’s so easy to take on a picnic or to a concert. There are still people who think screw caps are a sign of a lower quality, but New Zealand wine makers have fully embraced the screw cap as a way to prevent cork taint (which affects 4 to 8 percent of all wines), About 90 percent of the wines coming out New Zealand have screw caps.

Food pairings • Fish or pork with fruit salsa. I like it with a grilled salmon salad with vinaigrette.

Cost • $14.99 in Utah wine stores.


Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment

About Reader Comments

Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.