Posts Tagged ‘Newton Unfiltered Chardonnay’

This week’s recipe is Thin Spaghetti with Basil Pesto and Tomato Salad from Meg Mateo Ilasco. View the recipe at Design*Sponge.

About Meg: Meg is a writer, illustrator, and the designer behind Mateo Ilasco, a stationery and home product company.

Her work often expresses a penchant for old-fashioned methods, humble materials, manual design, and physical craft. Meg is also known for her hit entrepreneurial book, Craft, Inc. and for Modern Economy, an indie design sample sale she hosts twice a year. If you’re in the Portland, OR area this weekend Meg will be holding Modern Economy: Portland this Saturday, July 19th from 10:30 am to 3pm at the Ace Hotel.

You can also get a sneak peak into Meg’s Bay Area Home.

Suggested Wine Pairing: Newton Unfiltered Chardonnay

This would certainly make almost anyone’s list of top 10 California Chardonnays. Newton’s Chardonnay is unfiltered and fermented with wild yeast, native to Newton’s Carneros vineyards — still fairly small production and really a well made wine.

Stunning golden straw in color. More impressive (and complex) in the mouth than on the nose, soft citrus with some green apple, pear and a hint of jicama and almond, notes of mineral and wet stone — some exotic fruit, amazing balance with a pure and long finish.

A great food wine that would enhance any meal — or be totally memorable on its own. I like this wine pairing with the pasta, pesto and tomato given that it has very good acidity to cut through the flavors of the pesto and the minerality works well with the tomato and pesto components of the dish.

This certainly sits in my top 3 Chardonnays of all time and is a must. Highly recommended. BottleBuys.com was selling this for about $36 a bottle and I have seen it priced as high as $64 a bottle, so shop around for the best price.

A dry Chenin Blanc from the Loire Valley or a Sauvignon Blanc from New Zealand would be great alternatives (and better values) — as both offer good acidity and minerality.


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