Winemaker Notes
Many think that Chardonnays must go with cream sauce pastas and lighter dishes, but this Chardonnay can even be paired with dishes that have a touch of heat. Light Asian fare and seafood dishes with a hint of spice also make great accompaniments to this wine. Trinchero's chef pairs the 2006 Chardonnay with pan-seared diver scallops with shitake mushrooms and fresh basil.
California’s most praised white wine, Chardonnay is also the state’s most planted white grape variety. Diverse terrain and microclimates allow for an incredible range of wine styles.
Chardonnay planted in the cooler, coastal zones takes on bright characteristics like lemon zest, key lime, green apple and wet flint. For this style, look to the chilly Sonoma Coast, Carneros, Santa Cruz Mountains, Santa Lucia Highlands and Edna Valley.
The inland zones of California’s coast, such as the Russian River, Sonoma, Napa and Livermore Valleys maintain a more Goldilocks-esque climate where both styles go. Early picking retains acidity and creates a leaner style but leaving the grapes to hang creates an approachable Chardonnay, balancing richness and finesse.
Chardonnay also plays a major part in the sparkling wine production of the Anderson Valley and Carneros.