Wednesday, January 6, 2016

Eve Chardonnay (2013) Wine Review


It’s the first Wine Wednesday of the New Year and like many of you I tend to be eating lighter. I find myself gravitating toward seafood and salad and away from heavy meat dishes and rich sides and this week’s feature the 2013 Eve Chardonnay was a perfect pairing choice.

This Chardonnay comes to us from Washington state and Charles Smith Wines (I’ve enjoyed his Kung Fu Girl Riesling as well as his Boom Boom! Syrah.) The wines all share rather homespun label art but it’s what’s inside that matters most and I find this wine, like the others, highly drinkable and enjoyable (right now) and affordable to boot! Charles Smith originally from CA is a former manager of rock bands and his persona (the kind I'm quick to recognize having toured in bands for years) indicates he’s still rockin’ and always will be. Though now, and for some time now, he’s been rockin’ the wine world!

Nothing on the label specifically says it, so I was pleased and a little surprised to find this Chardonnay to be unoaked – aged in stainless tanks. (Perhaps the name Eve conjures up thoughts of nakedness and alludes to a Chardonnay without the cloak of oak.)

On the nose were notes of pear and citrus blossom. The palate -  slightly floral with a subtle round mouthfeel and a clean, dry, yet lingering finish. The mouthfeel here, one found often in Chardonnay, is likely due to Malolactic Fermentation. This is a process where specific bacteria are introduced to the must usually once the primary fermentation (process wherein yeast converts the sugar to alcohol) is complete. In Malolactic Fermentation (secondary fermentation) this bacteria converts Malic acid which occurs naturally in the must into Lactic acid. This process helps round out or reduce the acidity in wine. Malic acid is tart where Lactic acid is more buttery. This process isn’t desirable with all varietals for instance in the Kung Fu Girl Riesling the acidity is quite desirable and part of that wine experience. Here however, a portion of the must (20%) undergoes Malolactic Fermentation. And yes, it’s quite desirable – Adam be warned.

For food pairing, try this with Steamed Mussels in White Wine and yes, use this wine in the recipe. Since it is unoaked, it will work wonderfully. For those of you that like breakfast for dinner, try it with my Spinach and Egg en Cocotte. To print or save the recipes pairing suggestions, click the links below. 

















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