Fetzer Vineyards Sundial Chardonnay 2009

		California, USA Pin It
		Product #: 291674 Score: 88/100 Price: $12.95 Alcohol: 12.6%	Sweetness: Dry Drink: 2011-2013 Bottle size: 750 ml Winery: Fetzer Vineyards

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Note: I publish batches of reviews that I call Good Values Wine Picks. These are from the regular section of the liquor store rather than the Vintages section, and tend to be lower priced and the most widely available of all wines. The last four reviews I did were: April 12, March 1, January 3 and July 6.

Tasting note:

A classic Californian Chardonnay that's butter, round, and tasty. Full-bodied but not heavy -- terrific balance. Aromas of apples, tropical fruit and butterscotch-vanilla toast. Yum! Food matches: grilled chicken or seafood.

More Reviews:

Pale straw colour; spicy apple and pear aromas with a hint of vanilla; dry and medium-bodied with intense fruit flavours and a hint of spice in the finish

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Reviewed April 22, 2011 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.

Complementary recipes:

More pairings:

anise, fennel, beef bourguignonne, black bean sauces: with Asian dishes, chicken souvlaki with rice and salad, chicken with pancetta & herbs, cilantro, curry powder, dressings: cheesy: blue cheese, duck a l'orange, duck: peking, emmenthal, gruyeres, marjoram, Mothais sur Feuille, peanut sauce dishes, pizza: cheese and onions, potato cakes (kugel), saffron, salad: Greek, Salers, sauce: pesto, sauce: tartar, scallops, shrimp salad, soup: chicken, tarragon, tourtiere, turkey sausage: spicy, turkey scaloppini, turkey, roasted with gravy, vegetables: grilled. 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.