Napa Chardonnay
California supplies most of our Napa chardonnay.
Napa Chardonnay questions
What does Napa Chardonnay taste like?
Napa Chardonnay often has ripe lemon, apple, pear, peach, pineapple, and melon flavors. Many versions are barrel fermented or aged in oak, which can add vanilla, toast, butter, and a creamy texture. Cooler parts of Napa Valley tend to preserve more citrus and acidity, while warmer sites can taste riper and broader.
Is Napa Chardonnay oaked?
Oak is common in Napa Chardonnay, but it is not mandatory. Barrel fermentation and aging can give a wine toast, baking spice, vanilla, and a rounder mouthfeel. Some producers choose stainless steel or restrained oak for a fresher style. Check the bottle's technical notes to know how a specific wine was made.
What food pairs with Napa Chardonnay?
A rich Napa Chardonnay pairs well with roast chicken, lobster, crab, scallops, corn, creamy pasta, and mushrooms. A fresher, less oaked style is better with grilled fish, salads, or goat cheese. Match the wine's body to the dish. Butter sauces and roasted flavors can complement an oak influenced bottle especially well.
How should Napa Chardonnay be served?
Pour Napa Chardonnay around 50 to 55 degrees Fahrenheit. Too cold and an oaked, fuller wine can seem closed and muted. Too warm and the alcohol may stand out. If it has just come from the refrigerator, leave it out for ten to fifteen minutes before serving in a medium sized white wine glass.