Jacob’s Creek Reserve Chardonnay, Australia

Tastes like baby Meursault – toasty, stony and a little buttery, with concentrated pineapple, pear and baked apple fruit and super-long finish.  Pair with buttery mushrooms, devilled crab or aged Gouda cheese. Of course at the LA Food & Wine Festival 2011 we paired it with buttered popcorn. Ba-da-bing, ba-da-buttery!