We’ve had this pairing in a restaurant. We were huge skeptics but were shocked when the sommelier did the pairing and we thought it was delicious. I’d like to recreate the pairing but the problem is the restaurant is closed and I just do not remember the bottle. Any thoughts around a Chardonnay with higher tannins that might fit the bill? Thanks.
Wow, that is a trippy pairing. Where did this happen? Most great brisket places don’t even have wine at all, let alone a sommelier!
Tannins are seldom high in Chardonnay but you can find high acid Chardonnays. Wine Enthusiast had an article a few years ago and there are several threads here on Wine Berserkers about high acid whites and a few threads on high acid Chardonnays.
You also might check if archive.org happened to archive the restaurant’s wine list.
Tannin in a Chardonnay … interesting. As Dan says not common. Was it from oak or skin contact?
Anyway, I’m trying to imagine this, especially the higher acid aspect. Very interesting. I think I’d lean more to a white Rhone if I had to use white wine or white Rioja.
I could see something with a lot of oak but also a lot of acid potentially working well here for brisket…something like Kongsgaard Chardonnay perhaps.