Cakebread Chardonnay pairs exceptionally with fresh Maryland seafood

Tony Assadi - January 6, 2014
Cakebread Chardonnay

One of the most overlooked items on our menu here at Luna Del Sea are some of our incredible white wine selections. We have spent years choosing the perfect white and red wines that compliment the flavors that we cook with and the natural flavors that already exist in most of our dishes. Our absolute favorite wine to pair with many of our seafood entrees, including our Jumbo Lump Maryland Crab Cakes, is Cakebread Chardonnay from Cakebread Cellars in Napa Valley, California.

Cakebread Chardonnay is made from 100% chardonnay grapes and is harvested usually between September and October of each year. One of the aspects of producing world-class Chardonnay begins with the harvesting process. Cakebread Cellars only picks their chardonnay grapes at night. This ensurers that the grapes are harvested cold and that they retain their fruit purity and bright natural acidity. The fruit is then whole-cluster-pressed and aged for eight months in French oak barrels to reach it's creamy lavish fruit flavor.

This Napa Valley Chardonnay offers tasting notes of apple, ripe pear and guava fruit complimented by hints of toasted oak and honeysuckle. All we know is that it tastes great with shrimp and crab cocktail, steamed clams and mussels and almost everyone of our seafood dishes on the menu. We suggest that you enjoy cold glasses of Cakebread Chardonnay with our the Blackened Tuna And Scallops or the Whole Maine Lobster. To learn more about the wines that we serve with the cuisine that we cook, look for upcoming wine classes offered here at Luna Del Sea in 2014.