Cupcake Vineyards ages their Chardonnay in American oak barrels which allows the wine to undergo malolactic fermentation, a process that reduces the wine's natural acidity while creating creamy flavors in its place. This makes for a much better Chardonnay than you'd otherwise drink.
Color & Clarity
The 2007 Cupcake Chardonnay is almost a perfect example of a white wine with a pale, straw yellow color and little to no greenish tinges.
Nose
The nose of the Cupcake Chardonnay is filled with citrus and oak aromas that combine to create something akin to a lemon cream. There is also a hint of apple as well.
Palate
This is a medium to full bodied wine with a light and lively acidity. There are creamy lemon, vanilla, and apple flavors all around that create a very refreshing drink that works well alone as well as with food. On the whole this wine is relatively simple, straightforward, and enjoyable. There's a lot of citrus, but not too much acid; it's sweet, but also not too sweet.
Pairing Cupcake Chardonnay with Cheeses
- Aged Gouda: This is a fair pairing, but I've had other Chardonnays which paired better with aged Gouda. The cheese itself becomes just a little nuttier while the wine becomes just a touch creamier.
Pairing Cupcake Chardonnay with Main Dishes
- Salmon in Parchment: Thins pairing is quite nice because the salmon brings out the Cupcake Chardonnay's acidity while the wine itself becomes more aromatic. The entire effect is heightened even more when a creamy dill sauce is added to the salmon
- Rice Pilaf: This pairing is acceptable; there is no conflict in flavors.
- Salad with Ranch Dressing: This pairing brings out some tart, sour apple flavors in the Chardonnay which is interesting.
Cupcake Vineyards
Cupcake Vineyards is based in Monterey County, California, though they get grapes for their wines from both California and New Zealand.
Cupcake Chardonnay
Cupcake Vineyards ages their Chardonnay in American oak barrels which allows the wine to undergo malolactic fermentation, a process that reduces the wine's natural acidity while creating creamy flavors in its place. This makes for a much better Chardonnay than you'd otherwise drink.
