2009 Chardonnay Unoaked, Estate Bottled (375 ml)

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2009 Chardonnay, Unoaked (375mL)

Estate Bottled | VQA — Niagara-on-the-Lake$6.30 375mL Bottle | $75.60 Case

Photograph of 375ml Chardonnay, Estate Bottled

Paul Bosc's Winemaker's Notes

For this new wine we sourced grapes from several of our vineyards so that the flavour profile of the finished wine will be consistent from vintage to vintage. This Chardonnay is fresh and crisp. On the nose you will find notes of apple, grilled pineapple and a little nuttiness thanks to the extended lees contact. The acidic backbone is there but definitely in a supporting role. This wine is a crowd pleaser!

Miguel Fontalvo’s vineyard manager’s Notes

The grapes for this wine were sourced exclusively from our vineyards. We hand select the fruit as it is being picked to make sure only top quality grape bunches are used. We choose fruit from several of our different vineyards; silty, mineral rich soils from those located in the Four Mile Creek sub-appellation and some from the heavier clay-based soils from the St. David’s Bench sub-appellation to add depth and character. All the while making sure we are farming our vineyards responsibly and sustainably, like we have done since 1978.

MICHÈLE BOSC’S FOOD PAIRINGS KATHY GUIDI’S CHEESE PAIRING RECIPES
TECHNICAL NOTES

DOWNLOAD TASTING NOTES PDF

 

Pingue Prosciutto and Heirloom Tomato Salad

Compressed Watermelon, Aged BalsamicExtra Virgin Olive Oil paired with

Château des Charmes Chardonnay Unoaked, Estate Bottled

Recipe courtesy of Queen’s Landing Hotel, Niagara-on-the-Lake

Serves 4

4 slices of Pingue prosciutto 

Compressed Watermelon

  • 8 oz ripe seedless watermelon, rind removed 
  • Kosher salt 
  • Extra virgin olive oil 

Place the piece of watermelon, salt and olive oil in a bag and vacuum-pack at the highest setting. Refrigerate for at least 3 hours. 

Shaved Fennel Salad

  • ½ fennel bulb, shaved paper thin with a mandoline
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped flat-leafed parsley

Mix all ingredients together.

Tomato Salad

The red, yellow, and orange tomatoes make this stunning salad extra flavorful and beautiful. Feel free to use fresh-from-the-garden red tomatoes to make this salad.

  • 3 small heirloom Tree and Twig tomatoes, a variety of colors if possible 
  • ½ oz diced shallot or purple onion 
  • ½ tbsp fresh chopped parsley 
  • ½ tbsp fresh chopped basil
  • ½ tbsp red wine vinegar 
  • 3 oz Château des Charmes Chardonnay Musqué, Estate Bottled, reduced
  • 1½ tbsp extra virgin olive oil 
  • Salt to taste 
  • Fresh ground black pepper to taste

Combine all ingredients, except tomatoes, in a stainless steel bowl. Reserve until needed. Cut cores from the tomatoes. Slice each tomato into wedges or slices. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving.  

Assemble

Slice watermelon into 4 pieces and place each on a plate. Arrange tomato salad on top of the watermelon slice, top with fennel salad then place 1 thin slice of Pingue prosciutto. Drizzle extra virgin olive oil and a few drops of aged Balsamic vinegar either on salad or decoratively on plate rim. Garnish with micro greens if desired.

 

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This wine is a wonderful accompaniment to many different foods thanks to the balancing acidity. It is also a tasty sipper on its own or with appetizers like bruscetta or flash fried calamari with a lemon-garlic aioli.

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Cheese

Figaro
Milk Source:Cow
Producer:Glengarry Fine Cheese
Province:Ontario
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HARVEST DATEOctober 9,16
ALCOHOL 13.0%
BRIX AT HARVEST22.5º
PH3.43
TOTAL ACIDITY5.25
CASES PRODUCED3678
SUGAR CODE0
LCBO#38828
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