Description
Sonoma Coast Chards have more acidity. The coastal fog lends a degree of cooling and these wines will often exhibit pear and crisp apple notes, as well as lively citrus characteristics. Napa Valley Chards lean toward a riper and fuller style, with tropical fruit notes. Oak aging adds layers of vanilla, spice, butter and toasted hazelnut.
Oakier Chards with a slightly buttery profile have a natural affinity with rich seafood such as lobster or halibut. They also stand up well to eggs benedict, pork chops stuffed with apples or roasted butternut squash. Crisper, unoaked Chards are best paired with prawns, crab cakes, salads with mangos and or even mild curries.
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