Invite the boss to dinner to please the palate with a sip of our Chard and a shellfish starter such as, lobster, oysters, or stuffed clams. Follow with poultry, pork, or seafood recipes that have a heavy cream or butter base; perhaps salmon steaks with curried fennel-wine sauce with late summer vegetables. A light fruit desert of mango, pineapple, and honeydew will leave room for the traditional French cheese plate of the rich and pungent Burgundy Epoisse, with maybe, a little provolone and gruyere. Guaranteed to impress.
Make sure you serve the Chardonnay COOL at around 55F – i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors.
Seyval Blanc is the most successful of a series of French hybrid grapes. It was developed in Saint Vallier, Drome, France by Bertille Seyve and his son in law Victor Villard in the mid 20th Century.
This popular French-American hybrid ripens early in the season, making it well suited to cool climates. It is the most planted grape in England and has found considerable success in Canada and the Eastern United States predominately upstate New York and Virginia.
Our Seyval was first settled in stainless steel then blended with 100% new oak barrel Chardonnay to make it just a little bit naughty. A wonderful semi-dry crisp citrus wine with fresh green apple flavors and just a hint of grapefruit
2011 – Bronze Medal 2015 NY Finger Lakes International Wine Competition
2012 – Gold Medal & Governor’s Case Wine 2014 Virginia Governor’s Cup
2015 – Double Gold 2018 San Francisco Chronicle Wine Competition