The wine shares the table with a “pesco-vegan” dinner of Columbia River salmon poached in the same wine, topped with a dill mustard vegan-mayo sauce, flanked with sautéed broccolini and shiitakes, and garnished with fresh dill.
Begins smooth and dry with a hint of effervescence. Not very aromatic or fruity in flavor, yet still bold on the tongue. Hints of fresh ripe apricots and a bit less of peach dominate the aroma. Mild flavors of tart apples and crisp green pears linger throughout the mouth in a way common to bold white grapes such as good Chardonnays. Leaves the mouth feeling squeaky clean as if being cleaned by the pass of a laser light from a citrine crystal. Great for poaching if you want a wine that does not compete with the food in flavor, but emphasizes the food’s own flavor through the wine’s bold kick.
- Grape: 100% Chardonnay, aged in French oak barrels for 11 months
- 14% alcohol by volume
- Best enjoyed: Slightly chilled, immediately upon opening, with lunch or dinner.
- Best paired with: Salty crackers, anchovies, sardines, fermented Asian foods, savory tapas, rich fish preparations, medium-soft to hard salty cheeses especially Cheddars and others of the British Isles, also perhaps goat and sheep cheeses, French-style or Asian-style sides or desserts of prepared fruits especially of subtler, milder fruit flavors.
- Bottle opened, wine tasted, & review written: 2013 April 7th
- Price: $12 (on sale from $17) (estimate – to be verified later)
- Place of purchase: Folgarelli’s, Traverse City