A big "92" from both Vintage Magazine & The Wine Spectator! WOW!!
Beaten egg dish
Chardonnay's buttery notes complement the creamy texture of an omelette.
Crispy fried chicken
Chardonnay's body and subtle oak complement the savory, crispy chicken.
Rich tomato cream curry
Chardonnay's buttery notes enhance the creamy tomato sauce.
Waffle cut fries
Chardonnay's richness complements the fried texture without overpowering the fries.
Pan fried crab patties
Chardonnay's buttery notes pair well with the creamy texture of crab cakes.
Earthy mushroom rice dish
Chardonnay's buttery texture enhances the creamy risotto base.