A California Winery Blog

Wine Spectator’s website is where I go for global updates on the wine world, and there was an article that caught my eye today that I will share.  Perhaps it is because it is a perfectly timed article to contemplate post Labor Day, while the weather is still warm.  While Labor Day marks the “official end of summer,” we are lucky here in Santa Barbara to be able to keep our flip flops out through December.  Unfortunately the shorter days definitely inhibit evening barbeques…  

The WS article was ‘White Wines and Seafood for Labor Day’ (say goodbye to summer).  It highlights California chardonnays and some delicious seafood recipes to pair with your wine.  Host your last summer barbeque with this article in mind.  Three recipes are featured: Herb-Grilled Wild Striped Bass, Grilled Shrimp and Clams, and Emeril Lagasse’s Spicy Butter Poached Shrimp.  Each recipe has wine tips, which are ever so helpful when trying to match flavors and create successful pairings.  

For the Bass, it is recommended to look for a chardonnay with some oak to “complement the smoky char on the vegetables.” For the Shrimp and Clams (which are served in an acidic lime butter sauce), “avoid oak and tannin, and stick to lighter bodied chardonnays with plenty of citrus character” (2006 Santa Barbara County Chardonnay).  Emeril’s butter dish calls for a “full-bodied chardonnay with enough fruit to stand up to the heat of the spicy sauce.”  

Pay attention to the weight of a particular chardonnay by doing your research and finding out the fermentation styles that were used to produce the wine.  This is very important for matching your food and drink.

See the full article and recipes this link:

Joanie Hudson

Assistant Tasting Room Manager, Santa Barbara Winery