Pairs beautifully with:
Naked Chardonnay, or Chards that are lightly oaked and do not undergo full malolactic fermentation, are becoming increasingly popular due to their intense fruitiness and lack of creamy, buttery, nutty aromas and flavors. There’s a ready-built market willing to try these wines among the “I hate Chardonnay” people. They must think they’re missing something right?
Well, they are missing something, and with these wines that’s obviously the oak. This makes naked Chardonnay perfect for dishes that are both light and intense at the same time, particularly if things get a little spicy! Something that combines turkey and sausage for example might work wonders with an unoaked Chardonnay! I was thinking of a nice turkey breast with some sausage stuffing, but seeing as I prefer dark meat, this delicious looking recipe totally caught my eye. I can’t wait to make it!
Try it with these: