Bonterra Chardonnay 2007

		California, USA
		Product #: 342436 Score: 90/100 Price: $18.95 Alcohol: 14%	Sweetness: Dry Drink: Now Bottle size: 750 ml Winery: Bonterra

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Tasting note:

VC: Bonterra uses only organically grown grapes in their wines. The nose shows attractive aromas of banana, melon and peach along with hints of caramel, vanilla and oak. The wine is dry, vibrant and packed with fruit, and is a ‘natural’ selection for grilled red pepper or eggplant dishes. This organic wine contains only 17 mg/L of free sulfur. My: A rich, plush Chardonnay with soothing layers of ripe pears, peaches, mango and pineapple. Full-bodied and balanced with an excellent structure. Perhaps for the picnic table or deck. Part of the Vintages Essentials. Food matches: grilled red pepper, eggplant dishes, Asian dishes, roast chicken.

Reviewed April 11, 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:

Louise Tremblay rated this wine as 100/100 with the following review:

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brie, challah (egg bread), cheddar: bacon, cheddar: medium, cheese dishes in general, chicken with pancetta & herbs, chicken: grilled, chicken: roast, cilantro, colby, corn, crab, crab cakes with spicy tartar sauce, duck: peking, leeks, pasta with vodka sauce, pizza: meat lover's, pizza: seafood, rosemary, salad: Greek, salads: green, sauce: seafood: cream-based, scallops, seafood casserole, shrimp cocktail, shrimp salad, steak, prime rib, tarragon, Thai dishes, tourtiere, Valencay. 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.