Printer Friendly 
WINE: 2007 Ferrari-Carano Chardonnay Alexander ValleyFOOD: Grilled Scallops with Fennel and Fresh Herb Fusilli.
Yellow-gold in color with big aromas of pear, pineapple, orange blossom and vanilla. This is a full-bodied, buttery chardonnay to pair with scallop's buttery texture, and there is plenty of butterscotch, creamy vanilla and toast on the palate to match the caramelization on the grilled scallops. Bright flavors of green apple, lemon peel and dusty minerals are also evident, which serve to balance out this wine beautifully.
Any discussion of chardonnay usually comes down to one word: wood. Perhaps more so than with any other wine, the winemaker's choices regarding oak are the most essential. Oak or no oak; new or old barrels; size of the barrels; how much barrel fermentation; etc. The resulting styles, depending on these choices, range from crisp and steely, to lush and smokey. Another important factor in determining the wine's style is the level of malolactic fermentation employed (if any), which converts the tart malic acid into softer lactic acid (think dairy products).
GRANT HENRY
PRICE: about $20.00
Also pairs well with: Foods prepared in butter and cream sauces, soft cheeses, grilled or sauteed poultry and seafood, lobster and crab, tropical fruits, veal.
Category- White
Varietal- Chardonnay
Region- Alexander Valley, CA
Available at:
Comments
Love everything this wine goes with
You can't say too many times. Don't OVERCOOK the scallops. Gordon Ramsey's been known to spit in a cook's face for such a thing.
Why don't I remember to eat more fennel, a perfect side for such delicious RARE scallops.
And now, the math question..
Post new comment