Aromatic, off dry wines with their fruity aromas and soft textures are very food friendly and can handle dishes that would normally be considered "wine challenging." Some dishes that will taste great with this wine are varied from simple to complex or spicy cuisines. Dishes balanced with acidity such as citrus will make the wine taste fruitier. Dishes with sweetness such as ripe fruit or tomato salsa will make the wine taste crisper. Chenin Blanc tastes delicious with spicy Mexican food or sweet and sour Asian dishes, Cajun blackened snapper, barbecue ribs to pasta marinara.
These dry, light intensity white wines are well balanced with crisp "citrus and melon fruit," and subtle oak notes. These make very versatile food wines. Dishes such as lemon and caper sauces made with seafood, chicken, veal or pork - "piccata-style." Grilled meats or fish with mustard glazes or drizzled with herb vinaigrettes will work well. Also try pastas such as linguini and clams or Asian dishes with lime, Thai fish sauce and lemongrass. Goat or feta cheese salads are fantastic too.
Chardonnay is rich with tropical fruit aromas such as ripe pineapple, honeydew and spiced apple pie flavors with hints of toasty oak. When paired with sweet foods or fruit, the wine's acidity becomes stronger and sourer. Any time sweet fruit or vegetables are paired with a dry wine the dish should be balanced with a pinch of salt and a few drops of lemon or lime. An example of this would be tropical salsa, just a little extra lime juice and a pinch salt and the Chardonnay will taste just as our winemakers intended. Pair with seafood such as grilled mahi mahi with tomatillo salsa or salmon with tart green apple/lime relish. Simple roasts such as prime rib, leg of lamb, roast chicken or pork chops will taste great too. Not too spicy Indian or Thai curries are a tasty alternative.
Pairing - White Wines
These dry, light intensity white wines are well balanced with crisp "citrus and melon fruit," and subtle oak notes. These make very versatile food wines. Dishes such as lemon and caper sauces made with seafood, chicken, veal or pork - "piccata-style." Grilled meats or fish with mustard glazes or drizzled with herb vinaigrettes will work well. Also try pastas such as linguini and clams or Asian dishes with lime, Thai fish sauce and lemongrass. Goat or feta cheese salads are fantastic too.
Chardonnay is rich with tropical fruit aromas such as ripe pineapple, honeydew and spiced apple pie flavors with hints of toasty oak. When paired with sweet foods or fruit, the wine's acidity becomes stronger and sourer. Any time sweet fruit or vegetables are paired with a dry wine the dish should be balanced with a pinch of salt and a few drops of lemon or lime. An example of this would be tropical salsa, just a little extra lime juice and a pinch salt and the Chardonnay will taste just as our winemakers intended. Pair with seafood such as grilled mahi mahi with tomatillo salsa or salmon with tart green apple/lime relish. Simple roasts such as prime rib, leg of lamb, roast chicken or pork chops will taste great too. Not too spicy Indian or Thai curries are a tasty alternative. 
