Michael Keenan on Chardonnay

[ 00:00:03 ]We just released the 2010 Chardonnay, and when the Chardonnay is at this age, it’s got such bright flavors that I love to pair it with cold food. Chardonnay pairs with a range of foods; I mean, it’s great with triple cream cheeses as an hors d’oeuvre— just a fabulous pairing. But when it’s really young, I love to make a cold salmon salad, which we’ve done here, because when the salmon’s colder, the flavors are actually brighter. With warmer food, the flavors are a little bit more dulled down— more just on richness and the oils and the fats in the fish. But when it’s in a salad format with heirloom tomatoes, a little bit of couscous, and some greens and some avocado and a champagne vinaigrette it really highlights fresh bright flavors It’s really married with the fresh bright flavors of the really young Chardonnay If I had to say one thing what does wine mean to me Well it means it’s time to eat