Summer isn't summer without Chardonnay. It's what gives warmth to the sun's rays, flight to the singing birds and it's what gets you housed on a patio in the middle of a Saturday afternoon.

The 2006 Murphy-Goode Chardonnay is one quarter fermented in steel and three quarters in oak barrels. This means it's a nice balance between the oaky-buttery Chards California is know for and the super crisp "Naked" Chards many wineries are cranking out.

There are plenty of ABC (Anything But Chardonnay) drinkers out there who may scoff, but we love this rich and creamy Chard. There's fruit, there's a little bit of butter (but not too much) and plenty of apple and pear flavors. This is a great day-time sipper as well as a late-night dining food wine.

Pair with a creamy pasta dish, anything prosciutto or a Newbury Street patio.