January 2024

Plate of seared scallops in a creamy sauce. On either side of the plate are glasses of white and red wine, with a blurred bottle of 32 Winds Chardonnay in the background.

Library or old Chardonnay is a type of Chardonnay wine that has been aged for a significant period of time, typically several years. This aging process imparts unique flavors and characteristics to the wine, making it rich, complex, and often more mellow compared to younger Chardonnays.

When pairing food with library or old Chardonnay, consider dishes that complement and enhance its flavors. Our recipe for Pan-seared Scallops with Lemon Butter Sauce is a good pairing choice because it offers a combination of flavors that work well with the wine. The sweet and slightly briny flavor of scallops complements the richness of the wine. The lemon butter sauce adds brightness and acidity, which helps to balance the richness of both the scallops and the wine. The pan-searing method used in this recipe creates a beautiful golden crust on the scallops, adding a slightly caramelized note that pairs well with the vanilla, brioche, and toasted almond notes of an older vintage Chardonnay. This dish is also relatively simple to prepare, allowing the flavors of the scallops and the wine to shine.

(Serves 2)

INGREDIENTS:

1 pound fresh scallops (learn how to source your seafood sustainably by visiting Seafoodwatch.org
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves of garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 tablespoons chopped fresh parsley

Pan of scallops in a creamy sauce topped with chives.

METHOD:

Pat the scallops dry with paper towels and season them with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the scallops to the skillet, making sure not to overcrowd them. Cook for about 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set them aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the lemon juice and lemon zest to the skillet, stirring to combine. Cook for another minute to allow the flavors to meld.
Return the scallops to the skillet and spoon the lemon butter sauce over them. Cook for an additional minute to heat the scallops through.
Sprinkle the chopped parsley over the scallops and remove from heat.
Serve the pan-seared scallops with the lemon butter sauce immediately.

This recipe highlights the delicate sweetness of the scallops and the richness of the lemon butter sauce, creating a perfect pairing with library Chardonnay. Enjoy!

Learn More about Library Chardonnay

As the temperature drops and the winter season sets in, it’s time to embrace the beauty of library white wines. It is a common misconception that only red wines can age. Well made white wines that have the right mix of sugar, acid, fruit structure are deliciously age-worthy. Read on to explore the art of serving, the importance of proper storage, the perfect food pairings, and delve into the exceptional qualities of aged white winesand why we think they are Winter’s BFF. Get ready to elevate your winter wine experience!

Glass of 32 Winds Chardonnay on a snow-covered table with pinecones, and snow falling.

Does tempature matter?

To fully appreciate the nuances and complexities of winter whites and library white wines, we recommend serving them at the right temperature. Unlike their younger counterparts, these wines benefit from slightly warmer serving temperatures. Aim to serve them between 50-55°F (10-13°C) to allow the flavors and aromas to fully express themselves. Avoid serving them too cold, as it can mask their subtle characteristics.

Tips on storing library white wines.

Library white wines, which have undergone aging and development in the bottle, require careful storage to maintain their integrity. Here are a few key tips for storing these precious bottles:

Temperature: Keep library white wines in a cool and consistent environment, ideally between 50-55°F (10-13°C). Avoid temperature fluctuations, as they can negatively impact the wine’s quality.
Humidity: Maintain a humidity level of around 70% to prevent the corks from drying out and causing oxidation.
Darkness: Shield the bottles from direct sunlight to protect the wine from UV rays, which can degrade the flavors and aromas.
Horizontal Position: Store library white wines horizontally to ensure the cork remains moist, preventing air from entering the bottle.

Of course, if you manage to store a dusty bottle in your closet for a few years, sieze the day and give it a try, improper storage isn’t always a deal killer. Depending on the bottle, your older vintage white wine may surprise you!

For more information on how to store wines, we love this article from Wine Folly: Wines Like it Cool, Dark and Moist.

Pairing your library white wines

Library white wines offer a wide range of flavor profiles, making them versatile for pairing with various dishes. Here are a few pairing suggestions to enhance your winter wine experience:

Rich Seafood: The creamy texture and complex flavors of library white wines complement rich seafood dishes like buttery lobster, seared scallops, or creamy seafood chowders. Check out our recipe for Pan-Seared Scallops with Lemon Butter to pair aged chardonnay here.
Roasted Poultry: The elegance and depth of winter whites pair beautifully with roasted poultry, such as roasted chicken or turkey. The wine’s acidity cuts through the umami flavors of the meat, creating a harmonious balance.
Aged Cheeses: Explore the world of cheese pairing by serving winter whites with aged cheeses like Gruyère, Parmigiano-Reggiano, or aged Cheddar. The wine’s complexity and depth enhance the flavors of the cheese, creating a classic food and wine combination.
Creamy Winter Soups: Pair winter whites with velvety soups like butternut squash or creamy mushroom. The wine’s texture and flavors complement the richness of the soup, creating a comforting and satisfying pairing.

Why we love aged Chardonnay

Among the library white wines, aged Chardonnay holds a special place. Chardonnay, a versatile and widely grown grape varietal, undergoes a remarkable transformation with age. The aging process adds layers of complexity, imparting rich flavors of toasted nuts, caramel, honey, and butterscotch to the wine. The once vibrant fruit flavors mellow, giving way to a more nuanced and sophisticated palate. Aged Chardonnay also develops a beautiful golden hue, further enhancing its allure.

The magic of aged Chardonnay lies in its ability to balance richness and freshness. The oak aging contributes to a creamy texture and a subtle touch of vanilla and spice, while the wine’s natural acidity keeps it vibrant and refreshing. This delicate balance makes aged Chardonnay a fantastic companion for a wide range of dishes, from creamy pasta dishes to roasted poultry and even grilled seafood.

Bottle of 32 Winds Chardonnay Sonoma Coast

Library white wines offer a unique and enchanting wine experience during the colder months, especially when served with festive seafood or richer holiday fare. By serving them at the appropriate temperature, storing them carefully, and pairing them thoughtfully, you can fully appreciate their complexity and distinctive place in a wine cellar. Aged Chardonnay, in particular, adds a touch of elegance and sophistication to the winter wine repertoire. So, grab a bottle of winter white or library white wine, especially an aged Chardonnay, follow our tips, and savor the magic of these age-worthy treasures. Cheers to a delightful winter wine journey!

Shop Library White Wines

Pan-Seared Scallops with Lemon Butter Sauce

Library White Wines: A Guide to Serving, Storage, Pairing

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