More Information - Fat Bastard Chardonnay
A characteristic pale green and gold glow of a classic Chardonnay, a pleasingly approachable, medum-bodied wine. Expressive tropical fruit aromas intermingle with rich buttery notes and undertones of vanilla. The delicately spiced quality of vanilla is carried through on the palate, along with fragrant notes of acacia flower that present an added layer of complexity. The finish is bright and crisp, ending on an uplifting citrus finish.
Back Story & Wine Information
The brain child of Guy Anderson and Thierry Boudinaud, Fat Bastard, was established in 1995 with wine made by Thierry in the Languedoc region of France. Guy and Thierry created Fat Bastard almost by accident. It started out as an experiement Thierry had been doing in the back of his cellar, leaving a barrel ‘on the lees’ (yeast cells). He didn’t know what to expect, but when his friends tried the wine, Thierry exclaimed “Now zat iz what you call eh Phet bast-ard!” This very English expression perfectly described the wine’s wonderful colour and round, rich palate, so that’s the story behind the name. Since 1995, Guy and Thierry have been careful to maintain the quality of the wine and have now reached a plateau in the premium grapes available in the South of France, hence the birth of a South African Fat Bastard range.
Pairing
Herb-Roasted Chicken: A perfect match, bringing out the wine's fruity and oaky notes.
Pork Dishes: Pork brochettes, pork stew, or pork in creamy sauces work beautifully.
Roast Turkey: Another excellent poultry option.
Seafood & Fish
Creamy Seafood Dishes: Scallops in a cream sauce, lobster, or baked salmon.
Meaty Fish: Halibut or grilled tuna steaks stand up to the wine's richness.
Pasta & Creamy Sauces
Creamy Pasta: Dishes with cheese or buttery sauces, like gnocchi with sage butter.
Pumpkin Ravioli: Especially with burnt butter and pine nuts.
Cheeses
Mild, Creamy Cheeses: Brie, Camembert, or Fontina.
