Sonoma Chardonnay for my Thanksgiving Turkey
I wanted to try out a Californian Chardonnay to wash down my first ever Thanksgiving - though not my first - turkey. I opted for the 2007 Les Pierres Sonoma Cutrer from the Sonoma Valley.
This complex, fuller bodied chardonnay with a mineral backbone went together very well with both the juicy succulence of the bird as well as the nutty apple stuffing and the indulgent giblet gravy.Although the acidity was quite firm, the full roundness of the oak handled the maple syrup coating the sweet potatoes. On appearances the shining lemon hues gave way to a mix of ripe pear, citrus and almond nose with an underlying hint of thyme and brioche. On the palate, the buttery-marzipan combination balanced well with the mineral and grapefruit. All in all, a clean well crafted wine that lingered happily alongside the festivities.
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