Clam Chowder & Sardines with old California Chardonnay

Last night for supper we had Progresso Clam Chowder, enhanced with a tin of baby clams & broth. Since the broth on the clams was 1/2 a cup, I added a 1/2 cup of half & half. Accompanying the clam chowder we had a tin of small sardines in water. Carollee added a little Vetrice Tuscan oive oil to the sardines. I had mine on a Ciabiatta roll; Carollee had hers on crackers. Wine was a good 30-year old California Chardonnay from Stony Hill. The 1982 Stony Hill Chardonnay was - dark orange-brown in color, a good half inch below the capsule, with the cork saturated a rough, little over half way; no oxidation noticble, good secondary and tertiary yellow and white fruit, barely adequate acidity; with a long developed fruit finish. Then for dessert we each had a couple Pepperidge Farm Bordeaux cookies with our after dinner waters.

cool… so it WAS Stony Hill!! Awesome juice from them.