ALAIN CHAVY BOURGOGNE BLANC

Aging in a small percentage of new French oak barrels lends accents of toast and vanilla. White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish and its naturally high acidity can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.