2016 A to Z Wineworks Chardonnay
The 2016 A to Z Chardonnay has abundant, juicy fruit aromas that jump right out of the glass; just-picked Anjou pear, green apple, white flowers, lime rind, lemon & grapefruit pith. Subtle aromas of white flowers and honeysuckle arise with just a hint of flintiness. On the palate, the balance is seamless. Fruit again leads with quince and lemon giving way to a stoniness and salinity that makes this wine lip-smacking good. There is a richness and ripeness to the wine that is somehow in perfect balance with the freshness and tension of the acidity. This is a wine that begs for a second (and third!) taste.
Pairs well with
Fresh, vibrant, and lively foods that sparkle with acidity like Baja fish tacos or heavier foods that need a bit of a high note lift such as roasted monkfish and trout.
Butter-poached lobster or crab
Lighter preparations of poultry like chicken or Caesar salad
Niçoise Salad, seared tuna, tartare
Tomato, citrus, cream/ butter-based, fumés
Sautéed Sea Scallops with Steamed Bok Choy and Citrus Emulsion
1. In a small bowl, whisk together a teaspoon of Dijon mustard, 1/4 c of lemon juice, 1/4 c of orange juice, one cup of olive oil, and a dash of salt and pepper. Chill.
2. Steam bok choy over boiling water until bright green, around 4 minutes.
3. Dry and season scallops. In a very hot, medium sauté pan add the scallops and heat for 2 minutes. Flip the scallops, turn off the heat, and allow to cook for 1 more minute. Remove from pan and allow scallops to rest for 5 minutes before serving.
*Next level: Add toasted sesame seeds to the bok choy and quickly sauté in a pat of butter just before serving.