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Wine Reviews

2006 Sterling Vineyards Chardonnay

		Napa Valley, California, United States Reviewed May 2, 2009
		Product #: 330233 Score: 90/100 Price: $24.95 Alcohol: 14%	Sweetness: Extra Dry Drink: Now Winery: Sterling Vineyards
		Add to my shopping list Add to my wish list Add to my cellar Find this wine in stores now Agent: Diageo Canada Inc. Find similar wines Send this review to a friend Add notes for this wine

Tasting note:

A rich, creamy, butter-scotched nose gives way to ripe green apples, pear, hickory smoke and white peaches. Full-bodied and buxom. A long peach-infused finish. Imagine yourself on the deck with a glass of this wine watching the sun set Food matches: seafood risotto, stewed chicken, lobster thermidor, mashed potatoes.

More pairings:

baguette: French, bread: rustic, cardamom, cheddar: medium, chervil, chicken/turkey tetrazzini, cream casserole, chicken: mourgh: Afghan, chili, cilantro, colby, corn: creamed, dressings: cheesy: blue cheese, dressings: creamy: 1000 island, ranch, emmenthal, Epoisses de Bourgogne, ham, lobster with mayonnaise, oysters: raw, pizza: seafood, risotto: vegetable, saffron, salad: caesar, sauce: hollandaise, sauce: wine reduction: wine-based marinade, shepherd's pie, shrimp, clams, oysters: fried, soup: chicken, steak, prime rib, tourtiere, turkey scaloppini, vegetables: grilled. More pairings...

Complementary recipes:

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.

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.

For more details on how I do my wine reviews, what the scores mean and other background, please click here. To find definitions of the wine terms I use, from acidity to zesty, visit my Wine Glossary.

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