Varietal: 100% Chardonnay
Region: North Carolina – USA
Cost: $15 (SRP)
Winemaker’s Notes: Straw-yellow in color with aromas of butter, lemon, wild strawberry, pear, and apple. Slight hints of oak and butter with citrus and ruby red grapefruit nuances followed by a nice lingering acidity. A nicely balanced fruit-forward wine. Pairs well with mussels, oysters Rockafeller, scallops wrapped in bacon, prawns, oak plank salmon, Asiago and Gouda cheese, and pasta with Alfredo sauce.
My Review: With some salmon in the oven, last night I decided that some Chardonnay sounded good. Fortunately I had a bottle of 2010 Biltmore Reserve Chardonnay in the fridge, so it was easy enough to make my decision a reality. It was obvious from the moment I stuck my nose in the glass that the wine had spent some time in oak, so I warned my wife before she could try any as she’s not a fan of oaked Chardonnay.
As for the aromas I got, I picked up the typical butter notes with some apple and a touch of banana. In the mouth there was a good balance of acidity and oak, with tropical notes and a nice nutty finish that I found quite appealing. The wine paired well with the salmon and some orzo pasta that we cooked up, and thanks to a light oak/nutty finish, it was easy enough to drink after the food was gone.
I know that my wife doesn’t prefer oaked Chardonnay, but even she tried the wine again after it had some time to open up and admitted that the oak wasn’t really that bad on it, so if you’re not a fan of oak on your Chardonnay, I’d still say give this one a try as it’s not overwhelming.
If you can’t find the 2010 Biltmore Reserve Chardonnay at your local store (and I’ve yet to see them at mine), you can follow this link and have it shipped directly to you at your work or home.