CH WOLTNER CHARD TITUS 93

Pan fried crab patties

Chardonnay's buttery notes pair well with the creamy texture of crab cakes.

Rich soft bread

Chardonnay's creamy notes match brioche's buttery richness.

Chardonnay (unoaked) offers bright citrus notes without overpowering.

Chardonnay's richness balances the fried coating and creamy tonkatsu sauce.

Flaky buttery biscuits

Chardonnay complements buttery, flaky texture with creamy notes

Savory egg pie

Chardonnay complements the creamy, buttery texture of quiche.