Seeking wine recommendation
I'm looking to your expert opinion for a wine that will complement the Valentine's day dinner I'm cooking:
truffled mashed potatos
I know I should get a fuller bodied white -but I'm not a fan of anything oaky/buttery.
Have you had white burgundy? It is aged in oak, yes, but I'd hardly describe it as oaky/buttery -- and it would go beautifully with your menu. I'd look specifically for a Meursault. If you wanted to stick with California wines, Ramey makes a beautiful full bodied chardonnay that is not at all oaky or buttery.
A fine dry Chenin Blanc (Savennières, Vouvray, Montlouis)
An unoaky white Burgundy (a few I've recently enjoyed, listed in ascending order by price: Terres Dorées's Beaujolais blanc; Bret Brothers' Pouilly-Fuissé "Terre de Fuissé"; Hubert Lamy's Saint-Aubins; Bonneau de Martray's Corton-Charlemagnes)
A northern Rhône white (Hermitage, Crozes-Hermitage, Saint-Joseph)
1. Blanc de blanc - Schramsberg (from CA) makes a nice one
2. White Burgundy - maybe a Marsault
3. Riesling from Alsace region of france. Very food friendly.