The boisterous bouquet invites you in with lively aromas of delicate Meyer lemon, orange blossom, fresh white peach and delicate honeysuckle, supported by more subtle notes of Tarte Tatin and brioche toast (a nod to the well-integrated French Oak). Fresh, vibrant and mouthwatering, the palate is crisp with layers of ripe Golden Delicious apple, guava and warm Asian pear, backed up by a luscious texture that is rich and balanced (hinting at the delicate batonnage lees stirring that occurs during the winemaking process). Well-integrated notes of vanilla, allspice and crème brûlée lead to a lengthy finish that is full and bright. Maintaining a core of fresh acidity, this Chardonnay is graceful and elegant, full of depth and complexity.
Chardonnay is the most popular white wine on earth. The grape is a near-blank canvas, capable of being produced in a gamut of different styles. Chardonnay grapes are somewhat resilient, low-maintenance in the vineyard and easy to grow in almost any climate. Travel to any wine region in the world, you will find at least one vineyard growing Chardonnay.
CHARDONNAY IN 1 SIP:
- Chardonnay is a green-skinned grape variety that is native to Burgundy, France.
- Chardonnay can be produced in a youthful, fruity style that’s ready for to be drunk soon after bottling. Complex, barrel-fermented bottles are capable of aging for years.
- Chardonnay wines are medium to full-bodied and pair with a range of simple or complex foods.
- In France, Chardonnay is labelled by the region in which it is grown, like Chablis. It is also a key variety in Champagne.
HOW TO PAIR CHARDONNAY WITH FOOD
Due to its wide array of styles and profiles, Chardonnay can pair with almost every kind of food. Lighter, unoaked Chardonnay, like Chablis, is a great match for fresh cheese or delicate seafood. Medium-bodied expressions hold their own with poultry, pork tenderloin, or aged cheeses. Higher-alcohol or full-bodied Chardonnay pairs well with entrées with a rich cream sauce or even grilled meats.
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