Who knew there was a day dedicated to Chardonnay? There is, and it’s tomorrow! May 23rd was actually created for Chardonnay three years ago, and in Canada its celebration is led by the International Cool Climate Chardonnay Association, a not-for-profit group of 28 inspired Ontario winemakers and winery owners devoted to the renaissance of Chardonnay. Not much of a Chardonnay lover myself, a couple weeks back I was invited to a tasting of four variations of Le Clos Jordanne Chardonnay and am still pleasantly surprised.
It was a lovely Wednesday afternoon when only a handful of us got together at Le Select Bistro, one of my local haunts, to taste four Le Clos Jordanne Chardonnay variations paired with Chef Albert Ponzo’s culinary creations. The event was hosted by the Director of Eastern Estate Wineries Del Rollo, who took us through the enchanting story of their terroir and how the Chardonnay is made. The Jordan region within the Niagara Peninsula is especially well known for producing some of the world’s finest Chardonnays at the premium Burgundian style winery. I now need to go for a tour of this winery as I thoroughly enjoyed this tasting.
Here is what we tasted from Le Clos Jordanne…
Village Reserve Chardonnay paired with Pecorino Fresco and Kale Salad
The Chardonnay was lighter without much oak, which I appreciated. It had a crisp yet fruity palate and the citrus notes paired beautifully with the salad and the strong pecorino brought out the mineral characteristics of the wine.
Le Grand Clos paired with White Fish Ceviche on Taro Root Chip
I actually drank a tad bit slower (unusual for me I know) and so I tasted this wine with the kale salad as well. I actually loved it paired with the salad as I felt the stronger citrus notes paired very nicely with the salad’s fresh flavour and strong pecorino. Paired with the ceviche, it was also excellent as my palate was filled with citrus and fruit flavours.
Claystone Terrace paired with Salmon Gravlax Quinoa Rolls
This was my favourite pairing. While I am not an oaky wine kinda gal, this wine had a very light hint of oak that was nicely masked with a buttery flavour. Paired with the nuttiness of the celery rave and sweetness of the salmon, it was a really beautiful combination.
Estate Vineyard paired with Foie Gras, Toasted Brioche, Berries
I would say most of the table was excited about this pairing. I was as well. That said, I’m still a girl from Bordeaux and pairing foie gras with a Chardonnay surprised me so I was skeptic. However I really enjoyed it. This Chardonnay is richer and has a heavy minerality, therefore pairing well with the fattiness of the foie gras. The berry mixture and butteriness of the brioche balanced the pairing well. While I still prefer my foie gras with a nice Sauternes, I would happily enjoy this pairing again.
Overall, a great tasting and I loved what I learned! Never claiming to be a wine expert, I do love learning about it whenever I can and this tasting was just enough information for a wine-loving girl like me.
Tomorrow I will be enjoying the Village Reserve and cheersing to Chardonnay Day… You should, too!
