Out of the just opened bottle, this chardonnay was tasty and fruity, definitely tasted like a real chardonnay. I do not think that I would want to drink much of it by itself, but then I didn’t buy it for that, and I wouldn’t then probably want it for food. It had only gone through the normal fermentation.
Chicken thighs and legs marinated all day in a mix of yoghurt, aji amarillo, rosemary, thyme. Salt, and pepper, then roasted over charcoal. The drippings from the chicken added a slight smokiness as the charcoal blazed. When it came off the grill it was very flavorful and juicy. The fruitiness of the wine combined well with the chicken, cutting through the chicken fat, and underscoring the flavors in the chicken.
The green beans were grilled with the chicken in olive oil, garlic, thyme, salt, and pepper, and also picked up some of the smokiness from the chicken drippings on the charcoal. The wine was a little sharper with the green beans, picking up on their beaniness. The contrasts and changes in the wine were a pleasure, especially in such an inexpensive wine.
While the wine was fruity and a little lighter than other chards, it had body of its own and stood up well to the demands of a meal with strong, open flavors. I would like this chard again.
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