Bell Cellars Napa Valley Chardonnay 2010
More European in style than Californian, restrained use of oak and limited lees stirring during aging allows the tropical and citrus fruit flavors to flourish. This wine is an excellent bridge between the crisp, unwooded Southern Hemisphere style and the rich, oaky, buttery style of California. Vanilla aromas, sweet oak flavors and a subtle cream texture from the sur lies aging and malo-lactic fermentation, give the wine a delicious mouthfeel and lengthy finish while the tank ferment portion keeps the wine bright, crisp and lively. Crisp and refreshing on the palate, this delicious food wine is a delightful accompaniment to a broad spectrum of dishes, or, served slightly chilled, as an aperitif.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Incredibly pale. I don't think I've ever seen such a pale Chardonnay. Nose has some citrus but more vanilla of oak. Yup, I think the oak shows up in the mouth--vanilla, banana and fairly light on the acid. An OK wine. US$12.99 at Wine Club in Santa Ana.
Food Pairings for Bell Cellars Napa Valley Chardonnay
8152 Bottles produced.
Notes: 75% Tank Fermented, 25% Barrel Fermented (8 months in 15% new French Oak)
Coconut Rice Sweet Potato Cheesecake
Spicy Salmon & Avocado Tower
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