2019 Hindsight Chardonnay Paired Up with Vine18 Mahi Mahi

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A couple of us ventured to Vine18 at the Copper Valley Golf Club as they were offering another special seafood dish. After the week before special swordfish, nothing could be as good! We were wrong!  Read previous story at: https://californiawinesandwineries.com/2021/09/25/2015-hoopes-chardonnay-gennys-vineyard-and-fresh-swordfish/ and here is the picture:

For those not familiar with Hindsight Wines from Calistoga, this is truly a story of a group of friends who enjoy wine wanting to share their wine with wine aficionados with quality wines without breaking the bank. Read a previous story at: https://californiawinesandwineries.com/2020/07/16/hindsight-wines-cabernet-sauvignons-calistoga-estate-howell-mountain/ . Besides their award winning Cabernet Sauvignons, they produce a Sauvignon Blanc and a Chardonnay.

We started out with a charcuterie plate prepared for our table by the Sous Chef which tasted as good as it looked! Artisan cheeses, cured meats, grapes and spreads of ground mustard and fruit compote were on the plate.

So I grabbed the 2019 Hindsight Chardonnay from Napa Valley from the cellar to enjoy with the upcoming special at Vine18. First time I had tasted the Chardonnay so was very excited to see if they could equal the quality of their other varietals. First on the eyes a light golden color and medium viscosity. On the nose it was very aromatic with jasmine and honeysuckle. On the palate is where some strong flavors of pear and pineapple prevailed. On the finish, it showed some great acidity, perfect for the special fish dish. This Chardonnay is sourced from both Carneros and Oak Knoll AVA’s. It is fermented in stainless steel, then aged 3 months on the lees in neutral French oak. It does not have that “buttery finish” and seemed more “old world” in its flavor profile of great European Chardonnays. The wine is listed on their website at $32/a bottle and check out their website for amazing sales!

The Mahi Mahi was served in a coconut pineapple burblanc sauce. The dish was prepared with shallots, 43 liquor, ginger, pineapple and coconut milk. It was finished off with a macadamia crushed topping and served with an herb risotto and fresh seasonal vegetables. The wine with the pineapple flavors meshed nicely with the Mahi Mahi for a delightful food and wine pairing this evening.

Both Vine18 and Hindsight Wines continue to impress me and others this last Friday night!







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