A good wine is like a good book (or movie or favorite t-shirt). Sometimes when you find one you like you just keep going back to it over and over and never stop to think about what else the author has written or winemaker has produced (or director or designer has created). Such was my case with Michael David Winery: I only ever knew him for his Petite Petit. Well, lo-and-behold, he makes other wines — and you can find those wines at the store! Well, I at least found Michael David Winery Chardonnay…
About the Wine: Michael David Winery Chardonnay is made from 100% Chardonnay grapes. But this Chardonnay is what Michael David Winery calls fusion-style: The grapes for this Chard was hand-picked during severals stages of the ripening period (aka harvest). Depending on the grapes’ tastes and textures, the winemakers either used stainless steel or French oak barrel for fermentation. The result? Three unique Chards that are only blended together right before bottling.
70% barrel fermented, sur lees aged in 100% new French oak. 30% stainless steel fermented. 50% of the wine goes through Malolactic fermentation.
13.5% ABV
Flavor Profile: The wine is what I call a solid, confident yellow in the glass, with just the tiniest tinge of green in the right lighting. The aroma is of soft, supple apple. Don’t think Granny Smith here, think of that shiny, juicy red apple that seduced Snow White. There’s a clear note of oak on the nose as well that comes through with a bit of butter but also with a hint of matchstick flint. Almost as if you’re baking an apple pie in a wood-fire oven.
Now to the taste. The initial texture on the tongue is quite smooth, almost as if coated with a delicate olive oil. The primary, most forward flavor is that of the apple. But it’s neither intense, nor sweet, just a very slight essence de pomme. That fruit is then beautifully cut through by a strong dose of acidity that hits the tastebuds like a firecracker leaving the tongue tingling and waiting for more.
Food Pairing: I highly recommend pairing this wine with something cream-based, like a chicken or seafood Alfredo. A cream-based sauce (like a bechamel) will partner with those oaky aromas and that initial smooth texture on the tongue. Meanwhile, that acid kick will perfectly cut through the fat, while the apple essence will round out the dish with a bit of sweetness.
More Info: If you haven’t yet read my review of Michael David Winery Petite Petit, please do so. And, of course, for more information about Michael David Winery, please do visit the Michael David Winery website.
The Michael David Chardonnay is available at Safeway (Sale Price: $12 )
And Mr.’s Michael and David — I’m calling you out: on my wish list are the single varietal Petit Verdot Reserve and Old Vine Cinsault (you can kindly put them in my stocking this Christmas).
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