Clam Chowder and Sardines with CalChardonnay

Tonights dinner was Progresso Clam Chowder enhanced with a tin of chopped clams, a cup of mixed clam juice from the clams and 1/2 & 1/2, coarsely ground black pepper, and a bit of tarragon. Wine was a 2002 Ravenswood Chardonnay - light gold in color, fill a quarter inch below the capsule; good white fruit in nose and flavors, with barely adequate acidity; with a medium long white fruit finish. Then for dessert we each had a couple Bordeaux cookies with the rest of our water.