88 PTS WILFRED WONG. Business as usual, the always dependable Acacia does it again, the well-balanced '06 Carneros Chardonnay simply drinks well and that's all there is to that; a toast to a winner.
Pasta with egg pancetta and cheese
Chardonnay's creamy texture complements the rich, egg-based sauce of Carbonara.
Pan fried crab patties
Chardonnay's buttery notes pair well with the creamy texture of crab cakes.
Tortillas in tomato sauce
Chardonnay's body and subtle oak enhance the creamy and savory elements of entomatadas.
Chardonnay's creamy texture complements the mild, milky flavor of cheese curds.
Savory egg pie
Chardonnay complements the creamy, buttery texture of quiche.
Chicken tenders
Chardonnay's buttery notes pair well with the savory, fried flavors of chicken fingers.