Perpetua Chardonnay

Kelowna, Canada

A cellar-worthy Chardonnay from historic estate blocks in Oliver and Osoyoos, with bright citrus and stone fruit, lemon meringue and lemongrass, and flinty minerality with subtle oak.

Pairings

• main: The risotto's cream and butter richness demands a white wine with texture — the Perpetua's body provides the weight match. Mushroom's earth character bridges the wine's lees-influenced creaminess. Truffle oil's intensity requires a wine with enough presence to hold its shape.
• starter: Perpetua's restrained oak and bright acid are ideal for scallop's sweet, delicate protein; corn purée amplifies the wine's own corn-cream notes while pancetta's salt provides structural contrast.
• Fish course: Champagne beurre blanc is already wine-in-the-sauce; the pairing echoes the cooking liquid. Chardonnay's cream and citrus mirrors the sauce while its acid cuts through the butter. Pacific halibut's delicacy is honoured by the Chardonnay's presence-without-power.
• main: Full-bodied barrel-fermented Chardonnay with butter-poached shellfish is the Burgundian classic re-executed with BC ingredients. The MLF-derived lactic creaminess mirrors the beurre blanc; the wine's citrus and toasted oak echoes the spot prawn's natural sweetness and the dish's finishing citrus. Weight-for-weight perfect — both food and wine are substantial and richly textured.
• cheese: Perpetua's Burgundian Chardonnay bridges the BC Camembert; local apple and honey tie the Okanagan terroir together
• Pre dessert: The posset's lemon-cream profile mirrors the Chardonnay's oak-influenced lemon curd character. Acid alignment between wine and dish preserves freshness at a rich course.
• Fish course: Perpetua's Burgundian oak bridges the rich crab ravioli; lemon thyme echoes the Chardonnay's citrus character
• Fish course: Perpetua Chardonnay's Burgundian oak pairs with Pacific halibut; the Okanagan apricot bridges the wine's stone fruit notes