Raymond R Collection Chardonnay

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100% Chardonnay that opens with intense pineapple, grapefruit and lemon aromas followed by notes of pear, apricot, sweet honeysuckle and vanilla. Bright fruit flavors of pineapple, lemon and lime with green apple, pear, vanilla and honey on the finish. Medium-bodied with very light oak influence, this wine is nicely balanced with a rich, smooth mouthfeel and a long finish. Food Pairing:
A very food friendly wine that pairs well with a wide variety of fish and poultry. A nice match with grilled sea bass, swordfish, tuna, salmon or halibut as well as roast chicken and turkey, sushi, raw oysters on the half shell, fettuccini alfredo with grilled prawns, seared scallops on a bed of risotto, steamed fresh lobster or crab, light soups and salads or spicy Thai and Vietnamese dishes.

Region Description

(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.