Oregon Chardonnay is the wine for this thick creamy spring chowder
Savvy match: A clean, crisp Oregon Chardonnay is the way to go for this thick creamy spring clam and asparagus chowder. With flavors of tart apple and starfruit and medium acidity to cut through the creamy chowder, unoaked Chardonnay or Chenin Blanc is a perfect pairing to get you into a spring state of mind.
As winter turns to spring, the weather begins to warm, flowers bloom, and fresh produce becomes more readily available. This hearty Spring clam and asparagus chowder is alive with fresh vegetables and flavors. Asparagus, peas, corn, and fennel meld together in a rich, creamy sauce with aromatic herbs of rosemary and thyme for an exquisite taste and texture. Adding briny clams and their juice to the salty, savory, fatty bacon base builds flavors and textures that will warm your soul and remind you that spring has arrived and longer, warmer days are on the horizon. Chardonnay is a dynamic white wine with an intriguing structure and flavor profile not present in other white wines. It can be aged in oak barrels to develop a creamy, buttery texture often seen in Napa Valley wines. In contrast, some Oregon and Sonoma Chardonnay’s are not oak-aged and display characters similar to Sauvignon Blanc and other traditional crisp white wines.