{"id":3125,"date":"2017-06-01T16:07:35","date_gmt":"2017-06-01T21:07:35","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=3125"},"modified":"2017-07-02T11:06:06","modified_gmt":"2017-07-02T16:06:06","slug":"clos-pegase-commitment-napa-valley-terroir","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2017\/06\/clos-pegase-commitment-napa-valley-terroir\/","title":{"rendered":"Clos Pegase – A Commitment to Napa Valley Terroir"},"content":{"rendered":"
So Thing 1 and Thing 2 were away for the weekend. While we usually take advantage and go out to a fancy restaurant, it had been a crazy week and we were exhausted and decided to stay in. Cue the grill.<\/p>\n
Since we had a bit of time, we decided to hang out a bit and relax. Besides, I needed to give the lamb chops some time to marinate. As I was preparing a board of aged cheddar, prosciutto, almonds, and grapes to nosh on, we heard our neighbors next door and invited them over to hang out for a little while. The cheese instantly made me think of Chardonnay so we opened a bottle of that to start.<\/p>\n
<\/p>\n
<\/p>\n
Chardonnay, whether oaked or not, is one of those wines that calls for food. It’s rare that I will sip on one without it. This one from Carneros (one of my fave regions for Pinot Noir) was 100% barrel fermented along with ten months on the lees in 29% new French oak. All of this made for a full bodied wine with a rich mouthfeel and lots of tropical fruit, toast, and citrus. The wine’s acidity balanced out the richness and gave the wine a nice lift and freshness. It was perfection with the cheddar. And if you’ve read my thoughts about oaked Chardonnay in the past, you know it’s not a natural love for me and it takes a bit to win me over.<\/p>\n