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Its fully-ripened style and moderate acidity make it a good match with many foods, especially poultry, seafood and pork. Pastas with light cream sauces work well, as would a risotto with mushrooms or polenta topped with cheese or pesto. And the use of sweeter vegetables and fruits, like corn, peas, squash, apple or pear in a dish will enhance the sweeter aspects of the Chardonnay.
* San Francisco Chronicle Wine Competition