“The wine should go well with mild cheeses, particularly a mild Cheddar or Gruyere. Another great option would be to serve the wine alongside a fillet of your favorite sea fish topped with a delicate cream sauce.” Yonatan Sternberg countered the rising summer heat with a chilled glass of Chardonnay.
As the temperatures are rising and summer is almost here, I often find that I prefer drinking a refreshing chilled white with my lunch rather that a bottle red wine. This week I decided to sample an Israeli Chardonnay, which is one of my favorite white grape varieties.
While the Chardonnay grape probably originated in one of France’s most famous wine regions, Burgundy, their have been claims by grape growers in the Middle East that this noble variety actually originated in Lebanon, Syria or Cyprus and was brought back to Europe by the crusaders.
Today this variety can be found all around the world including: Chile, New Zealand, North America, Switzerland Israel and more. Considered by many as the “King of white wine grapes”, this green skinned grape is capable of producing superb varietal wines and is often added to blends. Chardonnay is also a key ingredient in most sparkling wines, and can be found in most Champagne and Champagne style wines.
Golan Heights, Yarden, Odem Organic Vineyard, Chardonnay, 2005
With light straw and golden shades, medium to full bodied and a creamy sensation on the palate, this Chardonnay is showing white floral aromas along with pears, citrus zest and a touch of spice, all leading to a long and satisfying finish.
Food Pairing: The wine should go well with mild cheeses, particularly a mild Cheddar or Gruyere. Another great option would be to serve the wine alongside a fillet of your favorite sea fish topped with a delicate cream sauce.
“Tip of The Week: Food Pairing” Try to avoid serving a Chardonnay with tomato based dishes. The acidity of the tomato doesn't go well with the rich buttery flavors found in Chardonnay wines.