Cakebread, Chardonnay
Rounder than a Chablis, so it flatters rich food instead of fighting it. The white for cream and cheese.
- How to decant
- Pour and let it open in the glass
- Drink
- Drink now
Rounder than a Chablis, so it flatters the cheese rather than cutting it. Chill it properly.
How it tastes
Baked apple and lemon curd, with vanilla and a toasted note from the oak.
Medium to full-bodied for a white, dry, and creamy rather than sharp.
How to serve it
Chilled, and it opens in the glass as it warms.
Oaked Chardonnay is best in its first few years.
Pour it with
- Southern Baked Mac and Cheese Cream with cream, and enough acid to reset
- Sous Vide Fried Chicken (Gluten-Free Dredge) Rich against rich, the classic
- Creamy Pyrex Flan Works as a dessert pour
From the journal
- Drink what you like — Tasting is a skill you need, not a test of money or access. What you drink makes a meal, and it doesn't take a PhD or a large bank account to get it right.
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