For those of you who haven’t had our award winning Pheasant Hill Chardonnay, you are in for a treat. Brag I must, this Chardonnay showcases the terroir of our Hopewell estate vineyard, with notes of Meyer lemon which our winemaker, Cam, has found to be a signature of this site. Fresh lemon rind and blood orange aroma waft from a powerful nose. In the mouth, Meyer lemon, hazelnut, orange and kiwi.
Lets get the lineage awards out of the way…
What makes Unionville Chardonnays so special is their restrained oak. Lots of times when you drink a Chardonnay, the first taste to hit you is oak. Somewhere along the way, winemakers thought if a little oak in the wine was good, a lot of oak must be better. Not true. The problem with over oaking a wine is you lose the character of the fruit.
Ok, I’ll step back for a second. New oak barrels impart oak, vanilla, smoke and tannins into a wine. The older the barrel the less oak. There was a term once used for California Chardonnays, “Chateau 2x4” and it was true. Too many wines were being produced for the oak flavor, and not the great fruit flavors of the Chardonnay. At Unionville Vineyards we back off of the oak and allow the fruit to stand front and center. The oak is there, but it’s subtle and in the background.
The second thing that makes Unionville Vineyard Chardonnays so special, is Cam makes them crisper, more on the green apple side than the butter. Most of you know that grape juice plus yeast ferment to make wine, but there can also be a secondary fermentation where the harsher acidic Malic acid is converted into a softer buttery Lactic acid. We call this MLF or malo-lactic fermentation. This is what makes big reds like Cabernets and Merlots drinkable. When it comes to white wines, Chardonnays get the lion share of this treatment. Rieslings, Pinot Grigios and other aromatic whites never have oak. It has both good and bad points. True, it can soften a very acidic wine, but if overdone the MLF can make a white wine flabby and heavy.
Cam arrests the secondary fermentation prior to going through a full MLF. This, combined with his restrained oak, makes the wine crisper and brighter, and translates to a wine that is counterpoint to your turkey dinner than compliment. Think of this as a palate cleanser between bites of gravy and stuffing and buttery rolls.
What’s also great, is this Chardonnay lends itself better to shellfish than most other Chardonnays. Shrimp, Oysters, Lobster, Clams and Mussels all pair perfectly well with this wine because they’re not weighed down with the oak and butter.
It’s for that reason I’ve paired the Pheasant Hill Chardonnay with Mussel in a Garlic and Tomato Broth. Why it works is the delicateness of the mussels come to life with our Chardonnay. The briny flavors in the mussels match perfectly with the crisp lemon notes in the wine. A wonderful balance that for lack of a better term is sublime.
This is a really nice appetizer for the holidays, and quick and easy to make. If you have all the ingredients ready, you can prepare the dish in 20 minutes. That’s not even half a conversation. Don’t forget a good crusty rustic bread to sop up the sauce.
If you have any questions, or need help pairing any other Unionville Vineyards wines, please feel free to contact me at firstname.lastname@example.org
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‘Newness’ has been the theme of Unionville for the past year or so, and this Spring is certainly no different. With days getting consistently warmer and sunnier, the grapevines are waking up from their long Winter’s nap in full force and with the emergence of new leaves and shoots comes a slew of growth and expansion for the winery.
The extremely harsh Winters of 2013 and 2014 were hard on...
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