The people at Jordan say that 2013 was a pretty perfect vintage for chardonnay. They also mention that they make their wines to be food friendly, and they’ve done a good job of it with this wine, which paired well with our Bourride-style fish stew containing saffron, two kinds of tomatoes, two kinds of green onions and three types of fish.

The wine opened with a bit of vanilla and earthiness on the nose, and even a touch of smoke which followed onto the palate. This wine is fairly citric, which gives it a nice liveliness, yet there’s more underlying fruit, too. Moderately minerally in its longish finish.

And if you happen to have some lemon-infused goat cheese, pairing it with this wine makes a great cheese course.

WHO: Jordan Vineyards & Winery
WHERE: Russian River Valley, Sonoma, California
WHAT: Chardonnay
HOW MUCH: $30 (media sample)

About The Author

Becky Sue Epstein
International Editor

Becky Sue Epstein is Palate Press’s International Editor. An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, her work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

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