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Chardonnay 2016 - The Paring
The Paring

CHARDONNAY 2016 - THE PARING

  USA / California
€39.60
€33.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

A classic oaky Chardonnay, a point of reference in California!

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Why do we love it?

The Paring Chardonnay 2016 is a classic oaked Chardonnay that despite its age, it’s like it has been released yesterday and it overflows with freshness and nerve. If you like rich white wines, with spicy and buttery character but also with lemony acidity then this will become your favorite.

The Paring winery is located in the Santa Ynez Valley and is of course related to Jonata and The Hilt Winery, all members of the Screaming Eagle family. The purpose of The Paring is to offer quality and affordable luxury with the touch of the legends of California.

For The Paring Chardonnay 2016 the wine ferments in, neutral and new, French oak barrels and stainless steel tanks. A portion of the wine (1/3) is subjected to malolactic conversion to give buttery aromas and creamy texture to the wine while at the same time it maintains the high levels of lemony acidity, a fact that gives incomparable balance and freshness to the wine.

Try The Paring Chardonnay 2016 with a creamy risotto with scallops and finocchio and enjoy the ultimate gastronomic experience.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color with soft golden hues and an exuberant nose with aromas of butter, honey, vanilla, toast, smoke, lemon, apricot, peach, citron, and hazelnut. In the mouth, it has a medium (+) body, refreshing acidity, and buttery texture. Aromas of lemon, smoke, toasted brioche, orange peel, vanilla, butterscotch, apricot, pineapple, and nectarine fill up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13,2%
Origin California, USA
Variety Chardonnay
Aromas Butter, honey, vanilla, toast, smoke, lemon, apricot, peach, citron, hazelnut, toasted brioche, orange peel, butterscotch, pineapple, nectarine.
Bottle Size 750ml
Barrique 10 months
Serving temperature 11°C
Aging 6 years
Closure Cork
Organic No

CHARDONNAY 2016 - THE PARING

PAIR IT

with mushroom risotto, large grilled fish, or slow-roasted lamp with potatoes and rosemary.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!

 

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