Home > Magazine Archives > May 15, 2008 Issue > Menu
Exploring Chardonnay With Food
Cru Restaurant in New York creates dishes to match three different Chardonnay styles
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.
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