- The Washington Times - Wednesday, July 29, 2009

Clos du Val, Chardonnay, Carneros, Napa Valley, 2007, $24

Chardonnay, especially if enriched by oak-barrel aging, is the ideal wine to pair with freshly shucked corn. The buttery flavors of the wine enhance the sweet taste of this summertime favorite.

So, whether you’re having your corn on the cob or in a soup or salad, have a glass of cool chardonnay with it. It’s a match made in gastronomic heaven.

Assuming that you can get truly fresh corn, the trick, of course, will be choosing the right chardonnay. Some display so much wood flavor that they seem clunky, while others taste far too sweet.

You’ll want one with full flavor but a dry finish, which is exactly the profile that Clos du Val’s 2007 from Carneros presents.

Marked by citrus and stone-fruit flavors, with just the right amount of oak to add interest, it’s a well-balanced, harmonious example of why this varietal remains so popular.

Because you probably won’t be eating only corn for supper, fill out the meal with other foods that won’t overpower this wine. Red meats probably will be too heavy for it, but grilled or sauteed chicken, as well as all sorts of seafood dishes, should work just fine.

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