Horror Movie, Chick Flick or both?
Since having tasted a "buttery Chardonnay" at a family gathering, I've become a little intrigued by the wine. Admittedly, my taste in white wines runs more to the dessert side--I prefer reds with dinner--along the lines of a Nero d'Avola (essentially a versatile/reliable Sicilian red table wine, solid enough to hold its own with heavy flavors, but light enough not to overpower more delicate foods)...but this wine was tasty and truly buttery--in both scent and flavor. The quest for the Buttery Chardonnay has captured my imagination.
So, I'm planning a party with some friends in the next month, or so, to taste and compare 4 different Chardonnays, all which have been described as buttery (among other things). We are looking to pair them with compatible food offerings. Any suggestions?
I'll let you know the wines I selected for the event in a later post--don't have that information at hand.
Cheers!
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