Chardonnay

$17.95
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At A Glance:
medium body, smooth finish, oak aged, pear, apple, structured
Volume:
750ml
A bottle of Chardonnay wine produced by Hopewell Valley Vineyards - one of many New Jersey wineries

Medium-bodied with a smooth finish, our oak-aged Chardonnay suggests flavors of pears, apples, and vanilla. An excellent complement to seafood with rich sauces, chicken, and veal. Serve chilled at 45 degrees.

Vintner's Comment:

My belief is that, in a few decades, with the maturation of Chardonnay vines in the state, that New Jersey will be recognized for producing excellent Chardonnays. Chardonnay is one of those pillar grapes, grown around the world, like Cabernet, Merlot, Pinot Grigio.It's a white wine grape that first of all, being white, is more adaptable to cooler climates, so it's a great choice for New Jersey. I chose it in particular for that. 

The main challenge with Chardonnay is that it's more susceptible to spring frost, because it's an early-budding vine. Buds are exposed to frost sooner than buds from other vines.  Chardonnay is a unique white wine because it's more tannic than your usual white wines, therefore it's one of the few white wines that is aged or even fermented in barrels. We age our Chardonnay in French oak, and some American oak. American oak tends to be more intense, the oak absorbs/ transfers into the wine much faster. French oak tends to be more subdued in its taste, its also a smoother mouthfeel. 

For cooking with white wines, I like Chardonnay the best because it's more intense and really brings out the flavors of foods. Other white wines tend to be fruity and lighter in body, and as a result the taste disappear during the high temperatures of cooking. Chardonnay has a more distinct flavor that doesn't get lost in the heat of cooking. It's also a great wine to pair with cheeses of all sorts and works well with lighter protein dishes like chicken or scallops. 

Chicken chardonnay is a favorite recipe I cook at home for my family. It's a knock out combination for wine and food, since Chardonnay has good body, enough tannins to blend well with the protein, and I usually add some light cream or milk in the chicken Chardonnay that blends well with the wine, making a thicker wine sauce. 

Chardonnay wine : Awards

2013:
Silver - International Eastern Wine Competition

2012:
Silver - Florida State Fair International Wine Competition
Bronze - Finger Lakes Wine Competition
Bronze - LA International Wine & Spirits Competition

2010:
Bronze - Atlantic Seaboard Wine Competition
Bronze - Finger Lakes Wine Competition
Bronze - International Eastern Wine Competition

2009:
Bronze - Florida State Far International Wine Competition
Bronze - New Jersey Wine Competition

2008:
Bronze - Florida State Far International Wine Competition
Bronze - New Jersey Wine Competition

2007:
Silver - New Jersey Wine Competition

2005:
Silver - Florida State Fair International Wine Competition
Silver - New Jersey Wine Competition