About This Wine
There was a time when one could order a glass of California Chardonnay and know exactly what they were getting.
That trend began in the 1970s when plantings exploded in the Golden State, and continued through the 1990s. During that period, it seemed as if every Chardonnay had a rich and buttery aroma, an apple-like flavor, and a creamy finish.
But sometimes popularity can be a wine’s enemy. As the new millennium approached, more and more wine critics complained about the “sameness” of so many California Chardonnays, and consumers began to grow weary of the same-old, same-old. As wine drinking grew in popularity, many people sought out new aromas, new flavors and new grape varieties.
California’s vintners heard those footsteps loud and clear, and many decided to eschew the “recipe” they’d been using to make Chardonnay and, instead, do their own thing. Today, numerous styles of the variety are available, including this engaging rendition by Willow Springs Cellars — lusciously mouthfilling and refreshingly fruitful.
Relatively easy to grow in a variety of locations. Consistently produces some of the world's great white wines. Complex, full, rich and fruity with soft edges and moderate acidity. Offers rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, along with creamy yeast spice, honey, butter and hazelnut flavors.
- Grape Composition:Chardonnay and Other White Varieties
- Grape Source:Select Vineyards in Various California Growing Regions
- Aromas & Flavors:Baked Apple, Citrus, Vanilla and Butterscotch
- Aging Vessels:Assorted Oak Barrels
- When to Drink:Now Through 2011
- Food Pairing Suggestionstriped bass with porcini mushrooms, or a roasted apple and watercress salad.
Old World Rosemary Chicken With Chardonnay This recipe comes from our friends at Belvedere Vineyards & Winery in the Sonoma County town of Healdsburg. It matches wonderfully with Chardonnay, and we've enjoyed it with Chenin Blanc as well. Use it as the main entree for a special meal, or any meal. Get The Recipe
Portuguese Style Roasted Pork Rare is the recipe that matches equally well with red wines and white wines. This is such a recipe. We came across it while doing research on the wines that will be included in an upcoming club shipment from The World of Wines -featuring the wines of Portugal. The recipe makes 6 servings. And if you'd like to learn more about The World of Wine, click on the Get The Recipe
Roasted Garlic Scampi With Minced Prosciutto If you're a white wine drinker, here's another recipe that gets its flavor, in part, from garlic: Roasted Garlic Scampi With Minced Prosciutto. Begin by roasting some garlic in foil with olive oil for about an hour, and set it aside. Dice a quarter-cup of Prosciutto and saute with four tablespoons of olive oil and some minced shallots for about 15... Get The Recipe