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2019 A to Z Wineworks Chardonnay

2019 A to Z Wineworks Chardonnay

The New Classic: Fresh and lively, America's best-selling unoaked Oregon Chardonnay is full of citrus, quince and melon flavors offering all of the delights of food-friendly, cool climate whites.

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$16.00
/ Bottle
SKU: 19AZCHBTL

Tasting Notes

The delicately colored 2019 A to Z Oregon Chardonnay has a fresh, lively nose like fresh cut apples and distinct tropical notes (honeydew, kiwi, quince, kumquat, Meyer lemon, pineapple) and undertones of spring flowers, lemongrass and marjoram. The juicy, vibrant palate has a touch of minerality, something like wet stones drizzled with honey, and a natural fruit sweetness building length and presence. Tank aging on lees gives this wine a creamy texture and an interesting, broad mid-palate. Round and rich while maintaining tension and excitement, the impeccably balanced 2019 A to Z Chardonnay reflects another gorgeous Oregon vintage.

PREVIOUS VINTAGE   VINTAGE HISTORY

Pairs well with

GENERAL:
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.

SPECIFIC:
Butter-poached lobster or crab
Tomato-based dishes
Lighter preparations of poultry like chicken or Caesar salad
Niçoise Salad, seared tuna, tartare

SAUCES:
Tomato, citrus, cream/ butter-based, fumés

Recommended Recipe

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.