WINE
PICKS : CHARDONNAY
By Thom Elkjer
wine editor
TIP: Chardonnay typically balances fruit, acidity
and texture. This varietal goes well with everything from fish and
poultry to cheeses, spicy foods and nut sauces.
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50°F / 10°C
Ideal serving temperature
for CHARDONNAY. |
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BONTERRA CHARDONNAY
Mendocino County 2003 ($15): a light
touch of oak sweetens the apple aromas and complements full-bodied
flavors of quince and clover honey; a complete wine that doesn’t
need size to make a statement.
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MERIDIAN CHARDONNAY
Santa Barbara County 2003 ($8): the floral aromas
include incisive notes of cut celery and the sweetness in your mouth is
cut cleanly with zingy acidity that also buoys the texture and finish.
Great value. |
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PATZ & HALL CHARDONNAY
Russian River Valley Dutton Ranch 2002 ($36):
a great example of the Patz & Hall style: superbly integrated fresh
fruit and oak flavors, an elegant structure underlying abundant stuffing,
and an expansive finish that makes you want more. Age-worthy.
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TALBOT CHARDONNAY
Monterey County Sleepy Hollow Vineyard “Cuvee
Cynthia” 2001 ($45): rose gold in color and packed with pear and
quince jelly flavors that just manage to stand up to the toasted oak flavors;
might be best in 2-3 years.
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