The other day we decided to have Cod for dinner. I felt like having a glass of wine, so after a few minutes reviewing the contents of my wine cooler I chose a Chardonnay.
I find white fish and white wines pair good together, especially if the seasoning on the fish compliments the wine.
I decided on a 2007 Pine Ridge Dijon Clones Carneros Chardonnay.
If you are not familiar with the Carneros region, it is on the southern part of both Napa and Sonoma on the north side of the San Pablo Bay. The Carneros region is well known for it’s Chardonnays and Pinot Noirs.
Are you asking “What does Dijon Clones” mean? Well, it is a Dijon Chardonnay clone. I have taken the following verbiage from Wiki: As of 2006, 34 clonal varieties of Chardonnay could be found in vineyards throughout France, most of which were developed at the University of Burgundy in Dijon. The so-called “Dijon clones” are bred for their adaptive attributes, with vineyard owners planting the clonal variety best suited to their terroir and which will produce the type of characteristics that they are seeking in the wine. Examples include the lower-yielding clones Dijon-76, 95 & 96 that produce more flavor-concentrated clusters. Dijon-77 & 809 produce more aromatic wines with a “grapey” perfume, while Dijon-75, 78, 121, 124, 125 & 277 are more vigorous and higher yielding clones. New World varieties include the Mendoza clone, which produced some of the early Californian Chardonnays. The Mendoza clone is prone to developed millerandage, also known as “hens and chicks”, where the berries develop unevenly. In places such as Oregon, the use of newer Dijon clones has had some success in those regions of the Willamette Valley with climates similar to that of Burgundy.
Pine Ridge was one of the first wineries to bring the clone to the Carneros region.
When I pulled the cork and poured a sample, I immediately noticed the bright gold color of the wine.
Here are my tasting notes.
Nose: I immediately smelled Apple and Pears.
Taste: The wine attacked the front of my tongue and there was a smooth finish. I also noticed a buttery after taste. The wine must have been barreled in oak for a period of time. Chris noticed a hint of Lemon.
Reading the Pine Ridge tasting notes, “The entry is smooth and supple, filled with delectable pomelo, juicy apricot and Granny Smith apple pie flavors, meshed gorgeously with touches of vanilla bean, lemon cream and sweet toasty oak through the long, crisp finish.” So Chris was right on with tasting lemon.
We were quite pleased that the spices we used for the Cod really enhanced the flavor of the Chardonnay.