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Magazine Archives: May 15, 2008

Exploring Chardonnay With Food

Cru Restaurant in New York creates dishes to match three different Chardonnay styles
Owen Dugan
Issue: May 15, 2008

Wine Spectator Menu Nantucket Bay Scallops Crudo With Caviar, Jalapeño And Apple Marinated in Passion-Fruit Juice Billecart-Salmon Blanc de Blancs Champagne 1996 (NR, $160) Pappardelle With Burrata, Pine Nuts, Raisins, Bacon and Grana Padano DuMol Chardonnay Carneros Clare 2004 (93, $58) Spice-Crusted Turbot With Cauliflower, Baby Spinach and Young Ginger Domaine Roulot Meursault 1er Cru Les Bouchères 2004 (NR, $150) Chardonnay is capable of producing wines in a diversity of styles, depending on the growing region and winemaking decisions.

For the full article, check out the new issue of Wine Spectator, on newsstands April 9, 2008.

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