Chardonnay

(SHAR DUN NAY)

Crawford Family Wines Tin Shack Chardonnay

Price Range

15 to 65 dollars

Years to drink

Drink in 5 years

Serving Temp

55 Degrees

Color

light to mid yellow

Acidity

Acidity: Medium 50

Body

light to medium

Tannins

mid range

Common styles of Chardonnay

Oaked Rich & Creamy

buttery taste, great with seafood, found in California, Chile, Australia, Argentina, Spain

UnOaked Stainless Steel

Crisp, Tangy, tart, with more pear  flavors

Sparkling

Blanc to Blances labeled sparkling wines

Sometimes you get the best information directly from the winemakers themselves. Here is an excerpt from a seminar at Presqu’ile Vineyard.

The grapes for these two Chardonnays were again both grown on the Presqu’ile Vineyard. The Presqu’ile Chardonnay, made by winemaker Dieter Cronje is aged in neutral oak for 18 months. They typically harvest their Chardonnay early to retain the acidity. This is a mix of clones including Dijon clones 95 and 96 as well as the Davis clone 4. They had also been playing with a sparkling program and had some grapes from the 131 and 124 Champagne clones that were included.

The Labyrinth Chardonnay was all from Block B. Ariki Hill ages this Chardonnay in 30% new oak and the wine is fermented in the barrel on the lees.

A little back ground on Ariki (Rick) Hill of Labyrinth…

Ariki hails from New Zealand. While working in the dairy industry he started his winemaking. He found many similarities in handling fragile milk products and grape juice for wine. He pursues balanced wines that feature the region. He currently makes wines from Santa Barbara County, Paso Robles and the Yarra Valley in Australia. Most of his Paso wines are under the HAKA label. You can find more details about Rick and his wines on his website at https://labyrinthwine.com.

Where it grows

  • France
  • USA
  • Australia
  • Italy
  • Chile
  • South Africa
  • Spain
  • Argentina
  • Moldova
  • New Zealand

Dominate Flavors

goldenapple

yellow apple

starfruit

star fruit

pineapple

pineapple

butter

butter

Aroma's

lime
lime
honeydew melon
honeydew melon
lemons
lemons
dried mushrooms
dried mushrooms
almonds
almonds
toast
toast
@DeepSeaWine 2011 Sea Turtle Chardonnay with scallops potatoes and an arugula salad.
Pascal Bouchard Chablis
Chardonnay grapes at Gloria Ferrer Carneros Sonoma County
Chardonnay grapes at Gloria Ferrer
Chanterelle & Fava Tagliatelle with Riverbench Chardonnay
Chanterelle & Fava Tagliatelle with Riverbench Chardonnay

Pairing with cheese

Cheese Pairings

Soft – Semi Soft Cow’s Milk Cheese and Goat Cheese.

Brie, Camembert, Gouda, Gruyere, Parmesan, Provolone

 

How to serve

how to serve

try serving at 55 degrees

warming it slightly will release more aromas

no need to decant

pair with food

Pair with food

Meat

Chicken Breast, Turkey Breast, Pork Loin, Halibut, Trout, Cod, Sturgeon, Oily Flaky Fish, Atlantic Salmon, Lobster, Crab, Scallops, Shrimp, Clams, Oysters (unoaked)

Vegtables

Yellow Squash, Peas, Zucchini, Asparagus, Sun Chokes, Seitan, White Mushrooms, Truffles, Chanterelles, Almonds

Chardonnay Blog Posts