Classic Chardonnay with integrated oak leaving it with rich sweet spices not A dominant oak flavor. Elegant.
Suggested Aromas: This wine shows rich sweet spices, ripe stone fruits & cream with a full fruit palate.
FOOD PAIRING: Try it with chicken parmesan or a creamy fettuccini alfredo.
Barrel fermented in new French oak barriques
Production: 62 cases
Sommelier Tasting Notes: Carmel corn, vanilla & roasted almonds with ripe peach & cantelope on the nose. Full fruit palate with supple acids & enhanced integrated tannins.
Ageability: Drinking well now & through 2014.
(Recipes are inspired by allrecipes.com)
Chardonnay Pot Pie Ready in: 1hr 15mins Ingredients: • 1 lb skinless, boneless chicken breast halves - cubed • 1 cup sliced carrots • 1 cup frozen green peas • 1/2 cup sliced celery • 1/3 cup butter • 1/3 cup chopped onion • 1/3 cup all-purpose flour • 1/2 tsp salt • 1/4 tsp black pepper • 1/4 tsp garlic salt • 1 cup chicken broth • 1 cup Vivác Chardonnay wine • 2/3 cup milk • 2 (9 inch) unbaked pie crusts Directions: 1. Preheat oven to 425°F. 2. In saucepan, combine chicken, carrots, peas & celery. 3. Add water to cover, boil 15 min, drain & set aside. 4. In saucepan over med heat, cook onions in butter until soft & translucent. 5. Stir in flour, salt, pepper & garlic. Slowly stir in chicken broth, wine & milk. 6. Simmer on low until thick, set aside. 7. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. 8. Cover with top crust, seal edges, cut away excess. Make several small slits in the top.
9. Bake 35 min, cool 10 min. Pair with: Vivác Chardonnay