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Rich nose of apple, lime cordial, gentle toast and pear. The wild yeast gives the wine an extra dimension of flavour you won’t generally find in those using cultivated yeast. As a result, the palate is dry, balanced, racy yet also quite fruity; and yes a touch, well, intriguingly wild. VP

Complementary recipes:

• Asian Chicken Salad on Endive Spears
• Autumn Hodge-Podge
• Basic Basil Pesto
• BC SPOT PRAWN BISQUE
• Bouillabaisse
• More recipes...

More pairings:

anise, fennel, basil, black bean sauces: with Asian dishes, bread: rustic, challah (egg bread), cheddar: sharp: 1 year - 4 years, chicken club sandwich, chicken with pancetta & herbs, chicken: grilled, Coeur de Thiérache, corn: creamed, crab, curry powder, duck: peking, Oka, partridge: in a pear tree, pasta with oil based sauces, pizza: California, pizza: meat lover's, risotto: vegetable, saffron, salads: green, salmon: grilled, sauce: marinade: spicy, sauce: mustard, sauce: tartar, seafood casserole, soup: matzo ball, thyme, turmeric, 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.