Those of you who chat about wine with me know that I tend to like a crisp refreshing white wine as opposed to a rich, silky, bold white. A couple of nights ago I tried the 2008 Acacia Chardonnay and wow. Talk about a game changer! Upon first sip I was not thrilled, the wine seemed a little too acidic and over blown. However, as the bottle opened up, the flavors of crème Brule, ripe mango, and buttery, rich toffee unveiled themselves. Very silky in the mid-palate, the finish still had nice acidity that would complement a rich lobster or scallop dish. To be honest, this is not your everyday Chardonnay. It’s the classic California style that so many in recent years have shied away from – myself included. The Acacia, however, made me remember how very versatile chardonnay can be, and has me craving for my next butter ball chard!
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Acacia Pinot Noir 2007
I had high hopes for this bottle after I tasted the chardonnay. Like the chardonnay, this wine changed dramatically after being allowed to breathe for a bit. When first opened, it was nothing special. Light cherry and strawberry fruit, good acidity. So, hoping to coax a bit more out of it, I let the wine sit and took sips approximately every 15 minutes. Boy, did this bottle bloom! Toasty oak and ripe strawberry jam with touches of earthy forest floor developed. The acid became more rounded, making this wine great for grilled salmon or a hearty lamb stew. Remember, if you want to get the most from this gem, give it about an hour to open up. You won’t be sorry.