Weekend wine: Pandolfi Price Chardonnay
August 17, 2017
This week, we have two for the price of one: I liked these Pandolfi Price Chardonnay wines so much, that I’m featuring them both. I’ve found that people tend to have strong opinions about Chardonnay: for some it’s their favourite wine, while others have told me they really don’t like it. I think it’s a shame to write it off, as this is one of the most versatile grape varieties, producing several different styles of wine.
These two Pandolfi Price Chardonnay wines are a great example of this. One is oaked, so fuller-bodied, creamier and more complex. The other has no oak influence and is lighter-bodied and refreshing and might well appeal to those who like a crisp Sauvignon Blanc, for instance.
Chardonnay is very food-friendly, pairing well with fish, chicken and vegetable dishes, even salads. As it has more body, you could try Los Patricios with a more meaty fish like salmon, chicken in a cheese sauce or vegetarian lasagne, while the lighter-bodied Larkun might pair well with grilled white fish, sautéed chicken breast or salad.
Pandolfi Price Los Patricios Chardonnay 2014, Itata Valley, 15% ABV
A lemon-coloured wine with a deliciously intense nose with layers of aromas: first the fruit – grapefruit, peaches and apples; next some subtle buttery notes from the 24 months this wine spent ageing on its lees; and finally some steely and pebbly mineral notes. In the mouth it is dry, with fresh acidity, very high alcohol – watch out for this one, it’s so easy to keep sipping it without realising it’s a whopping 15%! Full-bodied and creamy in the mouth, and all those fruity and mineral notes are present again in this deliciously satisfying white. No wonder it’s garnered so many international awards and high scores from critics.
Pandolfi Price Larkun Chardonnay 2015, Itata Valley, 14% ABV
Pale lemon in colour. The nose is more subtle than Los Patricios, with some aromas of just ripe stone fruit, grapefruit and quince, as well as those mineral notes. This is a dry wine with zesty acidity, medium body and those mineral and fruity notes coming through in the flavour. This is a refreshing Chardonnay, perfect for a hot day on the terrace.
The Los Patricios Chardonnay was fermented and aged for 24 months in French oak barrels. Fermenting and ageing a wine in oak tends to give it more body, making it feel more voluminous in your mouth (like drinking cream rather than water). The wine was aged over its lees (in contact with the sediment it naturally produces) and this will have given it more body and a touch of creaminess. The wine also underwent malolactic fermentation (MLF), a process to change the sharp green apple type acidity into a softer, more lactic acidity, giving the wine notes that put you in mind of milk products like cream or butter.
Where can you buy Pandolfi Price Chardonnay?