Attributes:
|
| Producer: |
Grgich Hills
|
| Region: |
Napa Valley, United States
|
| Varietal: |
Chardonnay
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| Bottle Size: |
750 ML
|
2005: CGCW Rating: 89
|
| Acidity: |
tangy
|
2005: WineNews Rating: 92
|
| Acidity: |
tangy
|
| Aromas: |
white flowers
|
| Body: |
lean
|
| Flavors: |
apricot, butter, lemon, mango, peach, tangerine
|
2005: WineNews Rating: 92
|
| Acidity: |
tangy
|
| Aromas: |
white flowers
|
| Body: |
lean
|
| Flavors: |
apricot, butter, lemon, mango, peach, tangerine
|
2005: WineSpectator Rating: 83
|
2004: Tanzer Rating: 87
|
| Acidity: |
bright, fat
|
| Flavors: |
citrus, lemon, nutmeg, pear
|
2004: CGCW Rating: 88
|
| Acidity: |
firm acidity
|
| Flavors: |
oak
|
| Texture: |
smooth
|
2004: Tastings Rating: 92
|
| Acidity: |
tangy
|
| Compliments: |
delicious
|
| Flavors: |
creme anglaise, lemon, oak, peach, smoky, spice
|
| Fruit: |
fruity, juicy, ripe, sweet
|
| Texture: |
creamy
|
2004: WineSpectator Rating: 86
|
| Complexity: |
awkward
|
| Flavors: |
oak
|
| Texture: |
round
|
Food Matches:
|
| Cheese:
|
Brie, Gouda |
| Fish or Shellfish:
|
Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Escargot, Mussels with Cream Sauce, Salmon / Trout, Bluefish and Mackerel, Sea Bass, Shellfish (scallops, clams, crab, lobster, shrimp, etc...) |
| Herbs & Spices:
|
Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Saffron, Thyme |
| Poultry & Eggs:
|
Chicken or Turkey, Roast Game Hen |
| Sauces:
|
White Wine Sauce |
(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.
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