A wonderful food and wine pairing tonight. Wood Family Vineyards 2018 Para Mas Amigas Chardonnay, Gold Medal Winner from SF Chronicle Wine Competition in 2019. The oak tree reflection in the glass gives you an indication of oak, but “just the right amount”. This wine burst with lemon and pear, followed by butterscotch and as Rhonda Wood states “crackerjack flavors”. Not an over the top buttery Chardonnay like Rombauer, but just enough to provide a buttery caramel and texture in the mouth. First on the eyes, a golden hue and medium viscosity is obvious. On the nose and palate, the wine has lingering tropical fruits, peach and pear in the palate. A portion under goes 100% secondary malolactic fermentation, but allows a final mix, to allow old world and new world Chardonnay to coexist in harmony. In a recent conversation, Rhonda stated she blended her Chardonnay from both “tightly grained barrels and loosely grained barrels” into the final production wine.
Paired with an one inch+ cut of pan grilled Swordfish, cooked with capers, olive oil, lemon juice, Chardonnay wine, peppercorns, Himalayan salt, ginger paste and garlic. Plated with fresh chopped parsley. Served with a Yukon Gold potato. One of my favorite pairings with two of my favorites: Swordfish and Wood Family Vineyards Chardonnay.