The beginning of June is the dawn of new lunching here at Toad Hollow!
As we take our lunch breaks and gather to open our various home-packed lunches, we admire one another’s assortments of the season’s fresh fruits and veggies! Farmers’ markets in little Wine Country towns are brimming with new crops of nectarines, cherries, and tree-ripened apricots, which brighten our lunches. Red, juicy tomatoes sliced in with crunchy cucumbers are met with a squeal of satisfaction. A slice of cheese, a piece of crusty bread, or a whole-grain salad makes an appearance just to add balance.
Lots of conversation ensues during our lunch breaks and during the summer season. Much of it is about how we’ll turn this abundance of freshness into dinner. Dinner is when we add the pièce de résistance — Toad Hollow Unoaked Chardonnay!
Perhaps it was the surrounding fruits of the earth that persuaded us to make a Chardonnay that’s as fresh and light as the food produced here. It’s fermented
and aged in stainless steel to retain freshness, without the weighty texture that oak imparts. Our Chardonnay always remains bright, luscious, and
a dead-on match for the foods of summer. For a few of our recipes utilizing fresh produce, fish, and other seasonal delights, go to our website recipes
Helpful hint no. 1: Sip a glass before and during cooking for best results!
Helpful hint no. 2: In June and July, retailers in all parts of the United States offer specials on our Unoaked Chardonnay. Look for Toad Hollow point-of-sale
specials at your local market.