We have a very special treat for you today, dear Operatives! Today’s succulent, refined, elegant, luxurious Silverpoint Cellars 2014 Sonoma Coast Chardonnay was made by Don Van Staaveren. Don, through his work at Chateau St. Jean is widely credited as the person that put Sonoma County wines on the map!

This wine has a lovely nose of Granny Smith apple, young white peach, nectarine, wet river rock, mixed citrus, white flowers, subtle hay and a very subtle hint of white spice. Bright acids on the palate usher transport flavors of Meyer lemon, grilled lemon slice, white peach, pear, dried white raspberry, slate, white spice, and vanilla.

This wine is really one of the most interesting Chardonnays that we’ve had the good fortune to taste, and we offer it to you with our highest recommendation.

Robert Parker’s Wine Advocate wrote of Don, “Don Van Staaveren is a man of many talents. Aside from his extensive resumé—he gained acclaim at Chateau St. Jean—the winemaker emeritus at Three Sticks in Sonoma Valley spends his free time surfing, woodworking and creating homemade cookie recipes for each new wine release. Before you dismiss the idea of pairing wine with cookies as déclassé, consider how some of the most common descriptors for wine’s flavor and texture—fruity, chocolaty, nutty, smooth, chewy—also apply to cookies.”

As a special treat, we have Don’s Chardonnay with Oatmeal Raisin pairing recommendation:

“It has a toastiness that can round out and enhance a wine, especially a Chardonnay, but a Pinot Noir, too,” Van Staaveren says of oatmeal, the key ingredient found in many of his cookie recipes. “Raisins match the fruit notes of the wine, while coconut draws out tropical flavor elements and provides creaminess and smoothness. The cookie’s substantial overall texture—smooth yet chewy—holds up to Chardonnay’s richness and complexity.”

Don’s Oatmeal Raisin Plus Cookie Recipe

Ingredients: 3/4 cup all-purpose flour 1 teaspoon salt ½ teaspoon baking soda 2 cups raisins 1 cup butter 3/4 cup packed dark brown sugar 1 teaspoon vanilla 1/4 cup white wine 3/4 cup whole wheat flour 3/4 teaspoon baking powder 1 teaspoon cinnamon 3 cups Old-Fashioned Quaker Oats 2 eggs 3/4 cup packed light brown sugar 1 cup shredded coconut 1 cup chopped walnuts

Procedure: 1. Preheat oven to 325˚F. 2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. 3. In a second bowl, stir oats, walnuts, coconut, and raisins. 4. Place both sugars, butter, and wine in a mixing bowl; mix at medium speed, scraping down the sides of the bowl from time to time; turn mixer to low speed, and add eggs one at a time; add vanilla and mix until fully-incorporated; add flour mixture and mix for 30 seconds; add oat mixture and continue mixing until fully incorporated. 5. Using a 2-Tablespoon ice cream scooper, drop dough onto a prepared greased baking sheet; bake 16-18 minutes. (They should be damp in the cracks and soft in the middle.