Chardonnay continues to be the most popular white wine. What's not to love? Winemakers often compare Chardonnay to a blank canvas where they can dramatically change the wine's personality. Age it in stainless steel and it is fruity and fresh. Age it in oak and it becomes more complex and sturdier. Chardonnay made in the cool region Chablis in Burgundy is lean and crisp and a completely different kettle of fish than a rich, smooth Chardonnay from Napa Valley in California. There is a smorgasbord of flavours and styles to suit all tastes, and that is the secret to Chardonnay's undying popularity.
Jackson-Triggs winery has recently renamed their wines and revamped their labels. This Chard is part of their Gold Series tier of wines. Made from Okanagan fruit and aged in both French and American oak, it is now at two years of age, perfect for
uncorking...oops...unscrewing. Unlike most white wines, Chardonnay is a bit lilke a white wine that wants to come out of the closet and act like a red wine, which it thinks it really is. Unlike most whites, it can take oak aging, just like a red. And unlike most white wines which should be enjoyed immediately on being released, Chardonnay, like many reds, improves with some bottle aging and s actually better when it is two years old. Expect a golden straw colour in your glass, and a rich, ripe apple and buttery personality along with a full creamy mouth feel. Well balanced, affordable, and yummy at $17.99! My wine buddy, Eric, at Sip Wines VQA Store in Richmond, claims it is the best Chardonnay in the store in terms of quality for the price and several of Vancouver's top wine critics rave about this gem.
Like a red, Chardonnay should not be served as cold as most whites. I would put it in the fridge for about 90 minutes and let it warm up for about 15 minutes to bring it to cellar temperature. Serve it in a red wine glass, the one with the bigger bowl. And while you can enjoy sipping this J-T on its own and let it sing a capella, it's richness is a perfect partner with shellfish: think scallops, prawns, or lobster, sauteed in garlic butter. Sinfully sensational.
Jackson-Trigg's 2009 Gold Series Chardonnay: Creamy & Buttery.
Okanagan VQA. $17.99, 14%
Rich White Wine.Highly Recommended! $17.99