Inniskillin Wines Winemaker's Series Three Vineyards Chardonnay 2007

		V.Q.A. Niagara Peninsula, Ontario, Canada
		Product #: 105379 Score: 92/100 Price: $17.95 Alcohol: 13%	Sweetness: Extra Dry Drink: 2009-2012 Bottle size: 750 ml Winery: Inniskillin Wines

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Tasting note:

VC: This flavorful, full-blown Chardonnay is a tasty sign of things to come from Ontario’s spectacular 2007 vintage. Toasty, buttery sweet apple flavors are accented by vanilla and toffee, all artfully integrated. Creamy-textured, refined and balanced with bright fruit and a well-measured use of oak, this long-finishing wine should evolve well with 2-3 years bottle age. My note: Zesty top notes of lime and grapefruit on the nose are followed by an extra lively acidity on the palate. Terrific zesty flavors of green apples and lemon peel with some white field flowers in the background. Closed with a screwcap. Food matches: smoked salmon, chicken with creamy sauces, roasted turkey, matzo ball soup, crab cakes with spicy tartar sauce.

Reviewed January 31, 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.

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More pairings:

bread: Tuscan, cardamom, challah (egg bread), chicken with creamy sauces, chicken/turkey tetrazzini, cream casserole, Coeur de Thiérache, corn: creamed, curry powder, duck a l'orange, Epoisses de Bourgogne, ham, kugel with potato, lobster with mayonnaise, monterey jack, nut sauce dishes, pasta with cream-based sauce, pizza: California, pizza: cheese and onions, pizza: meat lover's, pizza: seafood, potato cakes (kugel), pumpkin, salads: green, sauce: butter, beurre blanc, squash dishes, swiss: baby, Thai dishes, turkey, roasted, turkey: roast: gravy, veal marsala, vegetables: stir-fried. 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.