A cheap Aussie chard from Trader Joe’s, to go with some warm, gooey Camembert. I’m hoping this won’t be very oaky. The spooky label is certainly appropriate for Halloween season!
Benefactor Cellars Chardonnay (2012) South Eastern Australia – $6.00
Color: brassy yellow with green undertones.
Aroma: golden delicious apple and some butter – this has obviously undergone some amount of malolactic fermentation.
Taste: moderately buttery – the apple and butter notes are just about 50-50. It retains good acidity, has no obtrusive oak notes, and is not heavy, fat, flabby, or hot. It works wonderfully with the cheese! Just enough acidity to set off the fatty richness, and the apple notes are a perfect pairing with Camembert. When you don’t have Calvados (apple brandy from Normandy), grab an appley Chardonnay instead! Recommended.
You can read more of my writing on DaytonLocal.com, a local news and events site here in southwestern Ohio. I write a monthly column on wine there.
My latest column, Pairing Wine with Cheese, went live over the weekend – check it out for some great advice for one of our favorite foods to serve with wine.
One of the all-time greats of the gooey, stinky cheese world! I’m having it this evening with Glen Carlou Chardonnay from Paarl, South Africa – a very-lightly oaked Chard in the style of Pouilly-Fuisse.
Pont l’Eveque is creamy in texture and coats the mouth. But it has a certain sharpness that doesn’t hit you until you’ve been chewing it for a while. The Chardonnay has enough body to stand up to the fat of the cheese, and the apple/pear fruit provides a nice contrast to the sharpness.