Winery: Pacific Bay
Region: Central Valley
Regional styles: Chilean Chardonnay
Food pairing: Pork, Rich fish (salmon, tuna etc), Vegetarian, Poultry
Fairly full bodied and reasonably long finish but somewhat lacking in depth of aroma and palate with some apple and stone fruit. An OK Chilean Chardonnay overall but would not search it out.
Grape "moscato nose", yet the flavor is lemon, apple, crisp and acidic. Excellent with the oysters Rockefeller tonight.
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.