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About the food & Pairing: Tomato Consommé, Pan-Seared Scallop, with a Squid Ink Tuille, Fennel Fronds
The acidity and fluid texture of the tomato consommé creates an interesting challenge for a sommelier. The acidity and strong tomato flavour can overpower many wines, and the liquid texture of the soup competes with the liquidity of the wine. But, this pairing works because the Paul Hobbs Chardonnay has enough oakiness, with less evident acidity, and enough body and strength to hold its own against the aforementioned challenges. As an added delight, the surprising sea salt finish of the wine naturally goes hand in hand with the squid ink and sea scallop.
About the Wine: Paul Hobbs Crossbarn Chardonnay 2016
Fresh and nutty on the nose, and on the palate, this well-made Chardonnay has a finely balanced oakiness followed by an appealing soft, creamy texture. Finishing with lime acidity and a slight saltiness, the complexity is superb. A brilliant example of what Paul Hobbs can do, this is a very well-balanced and impressive wine.
