Attributes:
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| Producer: |
Shoofly
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| Region: |
Australia, Australia/New Zealand
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| Varietal: |
Chardonnay
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| Bottle Size: |
750 ML
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Food Matches:
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| Cheese:
|
Blue Cheese, Brie, Goat Cheese, Gouda, Swiss |
| Fish or Shellfish:
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Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme |
| Poultry & Eggs:
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Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey |
| Red Meat:
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Pork, Veal |
| Sauces:
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White Wine Sauce |
| Vegetables:
|
Avocado |
In the past few decades Australia’s wine industry has transformed itself into one of the most technologically advanced in the world. A combination of a generally warm, dry climate and a cultural affinity for creating, rather than following, tradition has resulted in wines that are soft and pleasant to drink from an early age. They are the epitome of user-friendliness. Australia’s wine regions are mainly in the southern, cooler part of the country, clustered mainly in the state of Victoria, the southern part of South Australia and the cooler parts of New South Wales. Syrah, or Shiraz as it is known there, is the top grape, followed by Cabernet Sauvignon, Chardonnay, Riesling, and Semillon. The wines are generally listed with the name of their grape variety, which must constitute at least 85 percent of the wine. Although Australia’s winemaking region is vast, most labels indicate only that their contents come from South Eastern Australia. Flavor is indicated by the variety of grape used to make the wine. Australia’s classification system is generally lax when it comes to quality and labeling. Some bottles indicate a specific state of origin (New South Wales, Victoria, or South Australia), or a region within a state, but these smaller zones are still being decided.
(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.
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