Jackson-Triggs Proprietors' Grand Reserve Chardonnay 2006

		V.Q.A., Okanagan Valley, British Columbia, Canada
		Product #: 643452 Score: 89/100 Price: $19.95 Alcohol: 13.9%	Sweetness: Dry Drink: Now Bottle size: 750 ml Winery: Jackson-Triggs

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Tasting note:

VC: Jackson-Triggs Okanagan Estate was named ‘Winery of the Year’ at the Wine Access 2008 Canadian Wine Awards. This is the fourth time the winery has won this accolade since the competition’s inaugural year in 2001. Showcasing their consistent excellence is this top-tier Chardonnay, which is beautifully rich and buttery and packed with peach, melon and toasty oak flavors. A complex Chardonnay to serve over the next 4 to 5 years. My note: Succulent, buttery goodness. Full-bodied white with layers and layers of flavor happiness. Ripe peach, pear and vanilla-spice. Food matches: rich seafood dishes.

Reviewed September 26, 2009 by Natalie MacLean

Serve this wine between 55-60 degrees Farenheit or 12-16 degrees Celsius. Tip: If your bottle is at room temperature, put it in ice water for about 30 minutes or in the fridge for about three hours to chill it.

More Reviews:

Bethany Harpur reviewed this wine as follows:

Creamy texture and weight, lots of tropical fruit, without the overpowering oak. Perfect for turkey with all the trimmings. Or next-day croissant-wiches with turkey leftovers, Brie and cranberry.

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anise, fennel, black bean sauces: with Asian dishes, Calva d'Auge, Camembert with Calvados, cheddar: medium, cheddar: mild, chicken: mourgh: Afghan, cloves, colby, ginger, ham, lobster, Oka, pasta with cream-based sauce, pasta with oil based sauces, pizza: seafood, sage, salads: green, sauce: cheese: mornay, alfredo, shepherd's pie, shrimp, shrimp cocktail, thyme, turkey, turkey burgers, turkey, chicken sausage, spicy, turkey, roasted with gravy, turkey: roast: gravy, Valencay, veal: breaded cutlets, vinaigrette. More pairings...

Chardonnay

This popular and versatile grape thrives in many different climates so the wine is produced in many parts of the world. The wine can be soft and subtle or rich, buttery and full-bodied. In warmer regions, aromas can include ripe pears, melon and pineapple. It adapts well to oak, which adds scents of vanilla, butter, cedar, smoke and spice. However, the wine is sometimes criticized for having too much oak and alcohol. In cooler regions, and especially with unoaked styles, the wine is more lean and acidic and offers notes of green apples, lemon and lime. In Burgundy, chardonnay makes some of the world's finest whites, referred to by their regions, such as Meursault, Chablis and Pouilly-Fuissé. Chardonnay will pair well with rich dishes such as roast chicken, lobster in butter sauce, corn dishes, beef bourguignonne, breads, cheese, chicken and poultry, egg dishes, Asian dishes with black bean sauces, pork, seafood or recipes that have a cream base.