Pale-straw gold in color, with inviting aromas of limes, lemon pie, pear and vanilla. Here is a deeply flavored chardonnay displaying baked apples, citrus, vanilla, spices and mineral-scented earth. The wine’s ample body can handle the salmon’s rich cream sauce, and there is a subtle toastiness which mimics the buttery puff pastry crust. Just the right amount of acidity keeps this wine well-balanced, and acts as a nice foil to the rich texture of salmon. There is a definite “Burgundian” feel to this well-made wine, which seems right for Greg’s classic, French-inspired dish.
Also pairs well with butter sauces, soft cheeses, chicken, crab, lobster, scallops, and veal.
- Category White Wine
- Varietal Chardonnay
- Region Carneros CA