Our 2008 Chardonnay displays bright apple and tropical fruit aromas with creamy, toasty oak tones adding complexity. Fruitforward apple, pear and citrus flavors coat the palate while oak nuances add interest and sur lie character enriches the finish. Pair it with seafood and chicken dishes, game hens, pork roast and cream sauce pastas.
Crab Cakes with Meyer Lemon Aioli, Paired with Camelot Chardonnay. In a bowl, combine all ingredients except for one cup of Panko. Gently mix, being careful not to overwork the crabmeat. Form into 2 oz cakes and coat in Panko. Heat a non-stick pan over medium heat and add clarified butter. When butter is melted slowly saute cakes until golden brown and delicious. Serve with a dollop of meyer lemon aioli.