24 March 2014

William Hill Estate Winery

William Hill Estate Winery was founded in Napa in 1978, but these two wines represent the introductory Coastal Collection with grapes sourced from the Central and North Coast regions (I wrote about two of the Napa reds in September).

2012 William Hill Chardonnay
North Coast, California
100% Chardonnay
$14, 13.5% abv.

Creamy mouthfeel with a dominate profile of pear, low acidity, round body, and a gentle finish. Little touches of butter and oak more in the French style than your standard $14 California Chardonnay. A great bargain that turned out to be the perfect match for the seafood dish described below.

2011 William Hill Cabernet Sauvignon
North Coast, California
100% Cabernet Sauvignon
$14, 13.6% abv.

Black cherry aromas with a touch of anise and undertones of spice. Medium tannins contribute to a light body with a soft finish. Outstanding companion to a patty melt on a quite spring afternoon.

I paired the Chardonnay with Portuguese-style mussels. There are a lot of recipes out there but the idea is pretty basic: sauté chopped shallots, bell pepper, garlic, tomatoes, and chorizo, add wine, steam until the mussels open up, and serve with good crusty bread. There are two layers to the meal, meaning that you eat the mussels first and then sop up the savory sauce with pieces of bread. The salty, savory notes of the dish contrasted nicely against the mellow profile of the Chardonnay.

Note: These wines were provided as samples for review.

2 comments:

Arsène Bacchus said...

This dish looks really delicious!

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