You may have thought this was exclusively a red wine blog. It is not. I just prefer whites in warmer weather. And well, it’s April in Austin, which means it’s basically summer, so prepare for some white wine reviews.
From the maker of Petite Petit and 7 Deadly Zins, another standby, go-to, household staple, etc. Michael David Chardonnay.
Michael David is a family owned estate and if you think you haven’t had one of their wines, look again.
As aforementioned, it’s been warming up ‘round these parts. We’ve been working in the yard, building mobile gardens, eating al fresco and grilling. (In fairness, we grill year round.) We actually grilled twice yesterday. The second meal was chicken, marinated in za’atar and date syrup, served with a watermelon and tomato salad. It was a true summer kick-off kind of meal and it cried out for a fruity, but still dry and grown up white wine.
I actually agonized a little over the decision. It was the first white of the season and I knew the food was going to be amazing, so the pressure was on. I thought of picking up a sauvignon blanc, but I felt it might be too acidic. The creaminess of a chardonnay was definitely in order. Eventually I was drawn to this 2013 Michael David Chardonnay from Lodi.
First off, this chardonnay is a beautiful honey color. It looks just as it should in the glass. The nose is full of spiced pear and a little green apple. On the palate there is juicy melon and some citrus. None of the flavors are overdone, but they still seem intense and poignant. This wine is smooth and delightfully juicy without being syrupy, as I’m always scared a white might be.
It perfectly complemented the subtle sweetness of the watermelon and acidity of the tomatoes and paired well with the sweetness of the date syrup on our chicken. Also, the za’atar on our chicken was a little smoky and the chardonnay played well with that characteristic, too, perhaps even enhancing it. It really put in a full day’s work. It’s also sustainably farmed, which makes me smile.
The 2013 is a blend of three separate chardonnays. One is aged in stainless steel and another in French oak, the third… I am unsure, but I agree with the label’s copywriter, that this chardonnay does seem to offer the best of both worlds – those worlds being stainless steel aging and oak aging.