From the
famed Cote d’ Or (Golden Hills) of Burgundy, France to the windswept slopes of
Carneros, California, Chardonnay is one of the most highly recognized and
widely planted grape varieties in the world. With styles ranging from
light-bodied with notes of racy green apple to rich and buttery white wines,
there is a Chardonnay to fit every palate. These selections offer an array of
styles from distinctly unique regions to match with our delicious seafood and
shellfish preparations.
As the
birthplace of Chardonnay, Burgundy, France has an illustrious history producing
the most versatile and dynamic white wines in the world. The clay and limestone soil known as
kimmeridgian are often regarded as the finest environment for Chardonnay
production, creating a style of wine often imitated, but rarely duplicated. The
2011 Jean Marc Brocard, Burgundy,
France ($14 per glass) is a wonderful expression of its place of origin, the mineral character and
notes of kaffir lime match perfectly with Joe’s famous Stone Crab Claws.
Recently, there
has been a shift in the way Chardonnay is being made in California. Once known
for their overtly oaked style, many producers have ditched the oak barrels,
opting instead for less invasive stainless steel or cement tank fermentation
and aging. A popular example is the 2011
Mer Soleil, Silver, Chardonnay, Santa Lucia Highlands, California ($65 per
bottle). Mer Soleil, meaning
“Sea Sun”, captures the spirit of Monterey County, where morning fog and cool
afternoon winds create a long growing season for Chardonnay. This results in
tropical fruit notes followed with vibrant acidity. This fresh style wine is a
wonderful complement to our Seared Sea Scallops with Braised Pork Belly.
As I
mentioned above, Burgundy, France is
perfectly situated for producing the best Chardonnay in the world. With a
similar latitude and climate, the Willamette Valley, Oregon has emerged as a
premier spot for Chardonnay production in the United States. The 2009 Domaine Serene, Cote Sud, Chardonnay,
Willamette Valley, Oregon ($130 per bottle) is sourced from steep, south
facing slopes for maximum sunlight exposure.
Aromatics of Asian pear, pineapple, and honeycomb create a beautiful pairing
for our Copper River Sockeye Salmon.
Follow me on
twitter @invitisveritas. Tell me what’s in your glass, #wiyg.
Kevin Bratt
Concept Wine Director
Joe's Seafood, Prime Steak & Stone Crab
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