The $15-$20 range can be an interesting neighborhood — a few bucks more than cheap, but also a few bucks less than expensive. I recently tasted a dozen or so wines that fall into this price range, but only really liked a handful of them. (Interestingly, Sonoma County made a strong showing…)

Here are my tasting notes on the winners, plus a recipe for Baked Potato Skins – kind of a rustic homemade potato chip. (Or just go for some buttered popcorn, which works quite nicely with Chardonnay!)

Cambria 2006 Chardonnay Santa Maria Valley Katherine’s Vineyard ($19). Smoky aromas and flavors accent bright, crisp apple and white peach fruit, picking up orange zest and spices on the lingering, evolving finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

Rodney Strong 2006 Chardonnay Sonoma County Chalk Hill ($20). Very nice, with smooth pear and fig balanced with bright citrus, aromatic toasted hazelnut and a touch of creamy vanilla that lingers on the complex, spicy finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

Rodney Strong 2007 Chardonnay Sonoma County ($15). More straightforward than the Chalk Hill, with lemon zest and toasty oak lacing crisp apple and pear flavors. Long finish picks up a touch of cream. Ready to drink now and over the next year or two. Locate this wine online or in your area.

Sebastiani 2006 Chardonnay Sonoma County ($15). Appealing for its ripe, aromatic pear fruit and interesting accents of tropical citrus, wildflowers, fig and fresh herbal notes. Long, complex finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

Valley of the Moon 2006 Chardonnay Sonoma County ($16). Very nice indeed, with bright, crisp, aromatic nectarine accented with toasty vanilla, tangerine, spice and toasty oak. Long, rich, juicy finish. Ready to drink now and over the next couple of years. Locate this wine online or in your area.

Recipe: Hors d’oeuvres & Nibbles: Baked Potato Skins
Second cousin to homemade potato chips, without all the muss and fuss. Make plenty – these go fast! You can bake the potatoes in the morning and then make batches of these crispy, salty skins as needed. This recipe makes 4 dozen.

8 russet potatoes, scrubbed, patted dry, and rubbed with olive oil
olive oil
paprika
coarse kosher salt and freshly ground black pepper

Preheat oven to 425F. Prick the potatoes a few times with a fork and bake them for 1 hour. When the potatoes are cool enough to handle, halve them lengthwise, and scoop out pulp (save for another use), leaving about a 1/4-inch shell. Cut each shell lengthwise into 6 strips and arrange on a baking sheet. Brush the strips with olive oil, sprinkle with paprika, salt and pepper to taste, and bake them for 20 to 25 minutes, or until they are crisp and golden. Serve immediately.