Aromas of tangerine zest, acacia blossom and green Anjou pear and hints of grilled Meyer lemon, poached feijoas, dried herbs and white pepper coat the palate.
Lobster meat sandwich
Chardonnay's creamy texture pairs well with the buttery lobster meat.
Stuffed pasta pillows
Chardonnay's richness balances creamy ravioli sauces, especially when oaked for added texture.
Breaded chicken tenders
Chardonnay's creamy texture complements the crispy chicken fingers.
Oaxaca cheese quesadilla
Chardonnay's subtle fruit and acidity enhance the quesadilla without overpowering it.
Tortillas in tomato sauce
Chardonnay's body and subtle oak enhance the creamy and savory elements of entomatadas.
Pan fried crab patties
Chardonnay's buttery notes pair well with the creamy texture of crab cakes.