The robe of the Mirassou Chardonnay is misted gold flecked with wheat. Nice apricot and vanilla on the nose. Swirl it around in your mouth and let the soft flavors of nectarines, vanilla, and citrus play across your palate, finishing with toast points and, yes, just a slight whisper of oak. At Stephan Pyles lovely dinner, this chard was paired with butter poached lobster with corn milk - green chile custard, harts of palm and black garlic cream. Very successful, but trust me, it will work just as well with plain old mac and cheese. Website is www.mirassou.com, where you will learn about the family's history, among other things. Learn about America's first family of winemaking soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!