We’ve often stated that neither of us are big chardonnay fans — we feel there are simply better white wine alternatives. But we do enjoy the rich, buttery chardonnays that seem to be out of favor with today’s market trends.

Although a bit pricy, La Crema delivers this and more.
Buttery or creamy wine comes from malolactic fermentation — the process of converting malic acid to lactic acid. It’s a tricky proposition — too much fermentation and you can have nuances of sauerkraut.

There’s nothing sour about this wine, which has a fragrant bouquet of melon and honey and flavors of pear, pineapple wrapped in a toasted butterscotch finish.

This is the best chardonnay we’ve sampled so far.

Sherry: “A heavenly buttery taste with butterscotch and light pineapple.” (4 stars)

Chris: “Pear, vanilla and butterscotch with a richness that lingers on the tongue.” (4 stars)

Available locally for about $17.

Coming next week: Rip Snorter Shiraz-Cabernet

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