Concha y Toro

Ania Smolec 22/05/2014

The elegance of Chardonnay and its food pairing

Chardonnay is one of the most cultivated white varieties in the world. You can find it planted almost everywhere in the wine world in many different styles.


Chardonnay is one of the most cultivated white varieties in the world. The strain comes from France. It’s one of the main varieties in Champagne and in Burgundy. You can find it planted almost everywhere in the wine world in many different styles.

The quality and finesse of Chardonnay depends on where it’s made: climate, soil, if it is oaked or not, and of course, the process of maturation of the grapes. The final effect is in the glass!


What you usually expect from a Chardonnay is a touch of oak, which gives the mouth filling structure and notes of bread or cake. When it’s oak aged, Chardonnay tastes buttery. The barrel touch adds, as well, vanilla-like flavor and a creamy texture. At the same time, Chardonnay means acidity and freshness.

The classic notes of the variety are: pear, honey, almonds and apple. The structure is a little wider and fatter on the tongue while the climate where is cultivating gets warmer. Warm climate Chardonnay also tends to have higher alcohol.

Amelia Chardonnay from Casablanca valley is a cool climate wine, marked by the influence of the Pacific Ocean, with morning fogs and cooler air from the sea. The grapes maturate slowly, keeping perfect balance between sugar and acidity.

The characteristics notes of Amelia Chardonnay are green apple, lemon, lime, pear, almonds, flowers, and mineral flavors. It has higher acidity, but at the same time the structure is opulent to match well with stronger dishes like grilled salmon with a touch of sage butter.

Chardonnay is a food friendly wine! Amelia Chardonnay, with its elegance, finesse and great balance between body and freshness, pairs with several recipes asCesar salad with crispy, fried chicken and mayo sauce, or mesclun with mango, ham and almonds. If you want a more exotic dish, try this wine with chicken makhani with basmati rice.

What will you say for Spaghetti Carbonara? I ensure you that will pair perfectly with Amelia Chardonnay and will take you just 20 minutes to prepare it!

Spaghetti Carbonara

Ingredients for 4 persons


  • 400 g spaghetti
  • 200 g smoked pancetta, cubed
  • 50 g unsalted butter
  • 2 garlic cloves, peeled and left whole
  • 3 eggs
  • 150 ml double cream
  • 150 g Grana padano, parmesan or pecorino, finely grated, plus some extra cheese to serve
  • Salt and freshly ground black pepper


  1. Prepare all your ingredients: chop the pancetta, finely grate the cheese, squash the garlic with a knife, just to bruise it.
  2. In a frying pan heat the butter. As soon as the butter has melted, add pancetta and fry over a medium heat, until the fat of the pancetta has melted down and it has turned golden and light crisp. Remove from the heat and keep aside.
  3. For the Carbonara sauce, crack eggs into the mixing bowl, beat them along with the cream and cheese.
  4. Cook the spaghetti in boiling water with salt and oil. Aim for “al dente”.
  5. To the pancetta add garlic and return to fry it. Fry over high heat for 1-2 minute, until the garlic is cooked.
  6. Drain spaghetti, tip back into the hot saucepan on the heat. Pour egg & cream mixture over noodles and follow with hot pancetta, garlic and oil & fat from pan. Blend quickly; mix until it has thickened to a smooth, creamy structure sauce.
  7. Serve with cheese and freshlyground pepper.