2016 A to Z Wineworks Chardonnay
The 2016 A to Z Chardonnay has primary aromas of tangerines, lemon curd, white flowers, apricots, lime zest, kumquats, honeydew and wet stones. As the wine opens, aromas evolve to include beeswax, nutmeg and honey over time. A juicy and succulent attack has floral and citrus flavors while the mid-palate mirrors the aromatics with a burst of flavors offering tremendous depth balanced by perfect acidity and concentration. The finish is bright and focused, with a clean finish redolent of wet stones and citrus. The 2016 A to Z Chardonnay shows all the intensity and depth of the vintage yet retains the purity and freshness that Oregon chardonnay is known for.
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.