The unoaked Chardonnay phenomenon continues to gain traction in the Pacific Northwest. Tank ferl ightly scented with sweet herb and yeast, this high acid, bone dry Chardonnay seems destined for a stop in Oyster-ville, or at least somewhere over the shellfish rainbow. The salty flavors of mollusks should marry pleasantly with the crisp, cracker-flavored saltiness of the wine.
The unoaked Chardonnay phenomenon continues to gain traction in the Pacific Northwest. Tank ferl ightly scented with sweet herb and yeast, this high acid, bone dry Chardonnay seems destined for a stop in Oyster-ville, or at least somewhere over the shellfish rainbow. The salty flavors of mollusks should marry pleasantly with the crisp, cracker-flavored saltiness of the wine.
The unoaked Chardonnay phenomenon continues to gain traction in the Pacific Northwest. Tank ferl ightly scented with sweet herb and yeast, this high acid, bone dry Chardonnay seems destined for a stop in Oyster-ville, or at least somewhere over the shellfish rainbow. The salty flavors of mollusks should marry pleasantly with the crisp, cracker-flavored saltiness of the wine.