Chardonnay

2015 Chardonnay

$16.00

Bouquet opens with ripe cantaloupe and passion fruit aromas. Added star jasmine allures you to take your first sip. Tropical notes of pineapple and starfruit at the front of the palate, passion fruit continues to tempt your tongue to take another sip. Mango and papaya round out flavors with subtle oak in the lingering finish. Try with grilled pineapple and honey glazed shrimp.

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Product Description

Bouquet opens with ripe cantaloupe and passion fruit aromas. Added star jasmine allures you to take your first sip. Tropical notes of pineapple and starfruit at the front of the palate, passion fruit continues to tempt your tongue to take another sip. Mango and papaya round out flavors with subtle oak in the lingering finish. Try with grilled pineapple and honey glazed shrimp.

Varietal Content: 100% Chardonnay
Residual Sugar: 0.04%
Cases Produced: 367
Bottled: 5/6/2016

Pairs Well With

Nonna’s Cioppino
  • 2 to 4 crabs cleaned and cracked
  • 2 lbs large prawns skinned and deveined
  • 3 lbs manilla clams
  • 2 15 oz cans stewed tomatoes
  • 1 15 oz can tomato sauce
  • 2 cups Wooden Valley Chardonnay
  • 1/2 bunch parsley,chopped
  • 1 large onion, chopped
  • 2 lg bell peppers, chopped
  • 4 stalks celery, chopped
  • 3 lg cloves garlic
  • 1Tbs Italian seasoning
  • salt & pepper to taste
  • dash tobasco sauce
  • Oil

Directions:

In medium size stock pot sautè onion, bell pepper, and celery in oil, until wilted. Puree tomatoes, garlic, parsley, and herbs in a blender and add to sautèed vegetables. Add tomato sauce, wine, salt & pepper and a little tobasco sauce.

Cook on low heat 45 minutes to 1hour. Add crab and clams to mixture, let cook 10 to 15 minutes. Add prawns and cook until done. Approximately 10 to 15 minutes longer. Once Cioppino is done but still simmering add 1 tsp baking soda. This will reduce the acidity caused by the tomatoes.

A Lanza Family favorite during winter months. Serve with crusty french bread and a glass of Wooden Valley Wine.

Serves 6

Enjoy!!

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