Tuesday, February 1, 2011

2004 Merrillie - Paired with Asparagus and Yellow Squash and Pesto Pasta

I'm not really good at pairing wine with food...I'll leave that to the experts. After a pre-dinner Negroni (necessitated by too little Hendrick's for a full martini) and putting a pasta sauce together with onions, garlic, yellow squash, asparagus, and pesto...red wine wasn't going to do the trick.

In my cellar, I found one bottle of 2004 Merrillie (unfiltered) and it seemed like a potential match. I've always felt that our Chardonnay was better with significant bottle age. The 2004 proved me right. Just a beautiful wine...wonderful fresh lemon and pear notes, gorgeous underlay of leesy, nutty qualities from the sur lie aging and malolactic fermentation adding layers of complexity; finishing acidity that has rounded out with bottle age but which still girds the wine's substantial fruit and creates length and a mouthwatering finish.