The Pasta Experience
About the food & Pairing: Chocolate Ravioli, Cherries, Pork Loin, Parsnip Purée and Vegetables
The presence of chocolate in the pasta, and the weight of the pasta itself, calls for a wine with enough body and just the right amount of buttery notes to hold its own; too much butter, and the wine can overwhelm the food, demanding all the eater’s focus. Here, the pork and parsnip purée compliment the buttery notes and creamy texture of the wine, and brings out the minerality and nutty notes present in this well-balanced Chardonnay.
About the Wine: Fess Parker Bien Nacido Vineyard Chardonnay, Santa Maria Valley, California 2015
Fully barrel fermented, with half of it aged for nine months in new oak, the other half in old or used oak. The initial aroma of butter on the nose is followed by baked apples and pears. On the palate, it’s creamy, and full-bodied in texture with flavours of apple pie, honey, and macadamia nuts. The finish is sharply acid with notes of lemon. But it’s the slight minerality on the mid-palate that balance the creaminess of this Chardonnay and make it more food-friendly.