Bottoms Up

Beer and wine in the Bay Area and beyond

Gundlach Bundschu Chardonnay

By Jessica Yadegaran
Wednesday, December 19th, 2007 at 11:34 am in Uncategorized.

The girls and I had our Chrismukkah gift exchange last night with delicious takeout from North Berkeley’s Gregoire: gorgeous seared white tuna, scallop kabobs and potato puffs with aioli dipping sauce.

A bevy of wines could stand up to this menu but Farnoosh is big on Chardonnay and had the hardest day at work, so I opened up a 2005 Gundlach Bundschu Chardonnay Rhinefarm Vineyards ($25).

I served it uber cold to mask any oak but found that even when it warmed up a bit, a bolt of acidity balanced the round and creamy mouthfeel. The wine had a lovely finish, and reminded me of pineapple creme brulee. Only 30 percent of this wine undergoes malolactic fermentation, so it’s not over the top.

My friend Michael loves elegant yet full flavored Chardonnay — not oaky, mind you. Michael, if you’re reading, pick up this wine.

[You can leave a response, or trackback from your own site.]