YOUNTVILLE , Calif., September 5, 2013 — Brix Restaurant and Gardens serves farm to table food in the heart of Napa Valley. Executive Chef Dave Cruz always uses or is inspired by something growing in the restaurant’s garden for his dishes. For this one turnips and leeks are part of the corn succotash.
Executive Chef Dave Cruz selected Godspeed Vineyards Chardonnay to pair with this dish. Brix Wine Director Jeff Creamer explains why: “The texture of the halibut and the sweetness of the corn call for a Chardonnay with substantial body, but we still want acidity and balance. The Godspeed Chardonnay is barrel-fermented, but only in 25% new barrels and with no malolactic. The barrel fermentation and aging give it a rich texture and fullness while the natural acidity keeps the wine fresh. In addition, it is more mineral than fruit-driven, so it complements the dish rather than competing.