For a Best Bet, Pair Cheese With Chardonnay

SANTA YNEZ, CA--(Marketwire - July 7, 2009) - Chardonnay has long-been the bestselling white wine in the nation. Made from the Chardonnay grape, it is a versatile wine that complements many foods. Often served with poultry, pork or seafood dishes, Chardonnay also works exceedingly well with a wide range of cheeses.

For wine and cheese pairing suggestions, Bridlewood Estate Winery turned to Laura Werlin, award-winning author and one of the country's foremost authorities on cheese. "Compared to reds, white wines, like Chardonnay, work better with most cheeses," said Werlin. "Most people don't like to hear this, but I promise you, it's true."

Werlin shared her top four cheese selections to enjoy with a bottle of 2007 Monterey County Chardonnay from California's Central Coast region, a wine that displays ripe aromas and pure flavors of nectarine and golden apples.

I.   Humboldt Fog (or fresh chèvre)
     --  Milk source: Goat
     --  Cheese characteristics: Tangy, slightly earthy and buttery with a
         cream-chalk texture.
     --  Wine and cheese together: The acidity in both the cheese and wine
         match each other perfectly. The cheese also brings out the
         creaminess in the wine, creating a wonderful richness.
     --  Wine, cheese and accompaniments: Mint on an oil-brushed crostini.

II.  Feta (not too salty)
     --  Milk source: Goat, sheep or a blend of the two
     --  Cheese characteristics: Despite its crumbly nature, feta has a
         creamy texture in the mouth. It's moderately salty and
         surprisingly buttery with tangy overtones.
     --  Wine and cheese together: The salt in the cheese and the fruit and
         minerality in the wine create a yin-yang in the mouth, with each
         component keeping the other perfectly balanced.
     --  Accompaniment: Sliced English cucumber.

III. Tete de Moine (or P'tit Basque, young Manchego, Ossau-Iraty)
     --  Milk source: Sheep
     --  Cheese characteristics: This cheese has a good amount of salt and
         nutty characteristics, similar to melted brown butter. The texture
         is smooth, not rough or crumbly.
     --  Wine and cheese together: The nutty and buttery cheese creates a
         deeper, richer flavor in the wine, which balance out the citrus
         notes.
     --  Accompaniment: Lighter toasted Marcona or regular almonds.

IV. Parmesan (or Parmigiano-Reggiano, Grana Padano, aged Asiago)
     --  Milk source: Cow
     --  Cheese characteristics: A grana-style table cheese like Parmesan
         is salty, a little grainy and toothsome. It also typically has a
         sweet, pineapple-like finish.
     --  Wine and cheese together: The salt in the cheese and the fruit in
         the wine balance each other beautifully, with no single element
         overpowering another.
     --  Accompaniment: Pesto topped olive bread.

Bridlewood's 2007 Monterey County Chardonnay is a blend of 91 percent Chardonnay, 6.5 percent Viognier and 2.5 percent other white varietals. It is available at retailers nationwide and at www.thebarrelroom.com. Suggested retail price: $15.

About Bridlewood Estate Winery

Bridlewood sits in the heart of Santa Barbara County's wine country in the Santa Ynez Valley. Formerly an Arabian horse farm, Bridlewood is dedicated to wines sourced from acclaimed vineyards throughout California's sun-drenched Central Coast. Winemaker David Hopkins seeks structure, balance and a touch of elegance in each of Bridlewood's wines. For more information, visit www.bridlewoodwinery.com.