The rule of thumb for serving white wines is cold to the touch or about 50-60 degrees F. Kendall-Jackson's winemaster Randy Ullom makes an argument for serving Chardonnay at a slightly warmer temperature.
Pairing is easy with rules like 'white wine with fish and red with meat.' But how does that work with extreme cuisine like Elk sliders and Rabbit Rattlesnake Sausage from Tim Love's menu at his Lonesome Dove restaurant in Fort Worth, TX?
Why is biodynamic important for the vineyard and the winemaker? How does converting to bio change a vineyard? Can you sense bio in the wine? Get the answers with winemaker Pascal Marchand, who celebrates Earth Day every day.