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Some pairs of barbecue with a chardonnay
Summertime is barbecue time. With Father's Day, July 4 and summer in general, many Americans enjoy of the traditional barbecue. At Naperville Ribfest, BBQ pork ribs are king. If you are a little "pork out" grilled chicken and fish are a welcome change. A wine that combines well with these two is the Chardonnay. This can be a great patio wine, while enjoying the backyard barbecue with family and friends this summer.
Wine Facts
Chardonnay is one of the most successful planted and white wines in the world and is recognized as one of nine grape varieties classic. Chardonnay prefer colder climates. Chardonnay offers attractive tropical fruit flavors, apple and caramel and has a creamier style, full-bodied. Quality Chardonnay is a short aging in oak barrels to impart a creamy richness and a long and pleasant. wine makers should be careful with the amount of time the wine is in contact with wood as an "over-oaked" wine can lose its flavor of fruit and balance and flavor.
main growing areas of California Chardonnay included and the Pacific Northwest, Chile, Australia, France, Italy and South Africa. The main difference is the "old world" French-style Chardonnay tends to be thin and crisp with mineral and apple notes, while American Chardonnay tends to be large and oak with notes of vanilla and caramel. As American tastes have shown a preference for a lighter style of Chardonnay, U.S. producers have moved away from its dependence on oak and are using stainless steel tanks, resulting in a crisper, more wine food environment.
The reports in the July issue of Wine Spectator that the 2007 vintage of California Chardonnay is exceptional, with the Northern California regions (Napa, Sonoma, Carneros) all received 96 of 100 points. They described this vintage as "mature, complex, wine balanced and age worthy. "This is great news to share and hopefully invites you to taste some Chardonnay 2007 soon.
Pairing Food
While Chardonnay is widely grown and consumed, not a food wine, for several reasons. Chardonnay flavors tend to be complex, what the best pairs simple dishes and sauces. Chardonnay tends to have a lower acidity level, which does not cleanse the palate after a sip. California Chardonnays food challenges current partner, as they tend to have an oak flavor toasties and high levels of alcohol.
Why the popularity? The character rich, unctuous, peer wonderful seafood butter flavored Chardonnay (think lobster). In general, seafood, shellfish and chicken provide a simple flavor profile that will not compete with the complexities Chardonnay. And bold Chardonnay flavors can cope with a rich sauce that can accompany your dish.
We suggest you consider trying the "old" and "new world" styles of Chardonnay. When the charcoal grill or smoke meat, browning California Chardonnay flavors can complement smoked barbecue.
An unoaked, stainless steel Chardonnay years will partner well with summer salads or light fish dishes and chicken cooked on a gas grill. The label can specify unoaked wine or unwooded Chardonnay – or ask your local wine merchant for suggestions. Always comes down to personal taste preferences.
Directionally, Americans have moved away from very oaked Chardonnay and are now looking versions less oak. The good news is as unoaked Chardonnay is occurring throughout the world.
Bill wine selection (with suggested prices of retail)
Oak levels in descending order
With digital, Central Coast, CA. – Light Oak $ 12
Columbia Crest, Columbia Valley, Washington. – Medium Oak $ 8
Chateau St. Jean, Sonoma, CA. – Oak $ 9
A-oaked Chardonnay
Yalumba, South Australia $ 9
Four Vines Naked Chardonnay, Santa Barbara, CA. $ 13
Elderton, Barossa, Australia $ 13
The Wishing Tree, Western Australia $ 13
Wine of the Month
Foxglove Chardonnay
The Varner Winery in the Santa Cruz Mountains in California consistently offer one of the best values on the market. Robert Parker gave the 2007 vintage 90 points and described this medium bodied wine excellent base to offer tropical fruits, pear and mineral notes. The good news is that there were 25,000 cases, which should make this wine easily available. This wine should be consumed within 2 years, $ 12.
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or bgarlough@mychef.com
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