La Crema, Chardonnay, Monterey, CA, 2017 has a bright golden-yellow hue in the glass. The nose is hit upfront with such pleasant aromas such as tangerine, key lime, pineapple, mango with hints of wild flowers and a slight minerality in the background. That palate is treated to lush tropical fruits and a full mouth feel. Craig McAllister, wine maker, uses well-chosen barrel aging and malolactic fermentation that leads to a creamy richness that balances the fruit nicely. The overall flavors come full circle with some pleasing acidity coming in at the finish.
It is very rare to find a winemaker like Craig McAllister who can use such techniques to create such a well-balanced wine like the La Crema, Chardonnay, Monterey, CA, 2017. All the different parts of the wine work in perfect harmony with the other parts creating a whole without any part outshining another part. Of course vine selection works for the La Crema, Chardonnay, Monterey, CA, 2017. Cool winds created by the California Current running down the coast from Alaska keep the climate cool and extending the hang time the grapes get insuring they ripe perfectly.
What to drink with the La Crema, Chardonnay, Monterey, CA, 2017? How about shrimp with prosciutto in a cream sauce with garlic, peppers and spinach? It was a perfect pairing, especially with a little of the wine added to deglaze the pan and reduced for extra flavor. Slow cooking at first to melt the fat in the prosciutto to slowly cook the garlic, raising the heat to cook the shrimp quickly. The removing the shrimp to cook the peppers and spinach and then deglaze with the wine and adding the cream and reducing it to let it thicken. Tossing the shrimp back in to heat through and serve over some nutty tasting brown rice. The shrimp dish and wine melted into each other nicely.