2012 Chard.jpg

CHARDONNAY

Old world style….

Invite the boss to dinner to please the palate with a sip of our Chard and a shellfish starter such as lobster, oysters, or stuffed clams. Follow with poultry, pork, or seafood recipes that have a heavy cream or butter base; perhaps salmon steaks with curried fennel-wine sauce with late summer vegetables.  A light fruit dessert of mango, pineapple, and honeydew will leave room for the traditional French cheese plate of rich and pungent Burgundy Epoisse, with maybe a little provolone or gruyere. Guaranteed to impress.

Make sure you serve the Chardonnay COOL at around 55F – i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors.

 CHARDONNAY AWARDS