87 POINTS ROBERT PARKER! "The 1997 possesses a buttery, creamy texture, straightforward, ripe, honeyd, tropical fruit flavors, balanced acidity, and a clean, lusty medium to full bodied finish."
Simply grilled poultry
Chardonnay complements grilled chicken with its buttery and oaky notes.
Corn truffle quesadilla
Chardonnay's creamy texture balances the quesadilla's cheese richness.
Chardonnay's richness balances the fried coating and creamy tonkatsu sauce.
Stuffed pasta pillows
Chardonnay's richness balances creamy ravioli sauces, especially when oaked for added texture.
Chardonnay's creamy texture pairs well with melted cheese.
Earthy mushroom rice dish
Chardonnay's buttery texture enhances the creamy risotto base.