Fat Bastard is all about big, bold, beautiful juice. That’s why the fruit is sourced from the best regions around the world, renowned for the fullest flavour of each variety. You know exactly what you are getting in every bottle.
Fat Bastard Chardonnay hails from Monterey on the Central Coast of California where the ample sunshine is tempered by the Pacific Ocean. This Chardonnay is full with a fleshy depth, enriched by a pleasant amount of sweet oak and a rich buttery texture.
The skinny on Californian chardonnay
As far as California’s vine plantings go, the chardonnay grape reigns supreme, covering some 100,000 acres. It makes sense, given chardonnay is the most popular wine in the US, and the Napa Valley is especially known as a hotspot for the fattest juice in the town. Chardonnay from Napa tends to be big and buttery with a lot of oak influence, which is just the sort of Fat Bastard we love to drink. That said, the Napa name commands high prices and while we love a fat bastard, we’ve no interest in seeing skinny wallets, which is why we source our chardonnay from the criminally underrated Monterey region.
Say a big, fat hey to Monterey
Nestled on California’s rugged Central Coast, between the major hubs of San Fran and LA, Monterey is a small city with big appeal. Think fresh seafood, golden beaches and a Pacific Ocean teeming with whales, sea lions and seals – the Fat Bastards of the sea – not to mention plenty of opportunities to hit the trails. The world-famous Big Sur region sits just south of the city, but it’s the wine trails, rather than hiking, that have Fat Bastards like us salivating.
Monterey chardonnay has a natural richness, much more so than its siblings further north. The tropical fruit flavours are there in abundance, as are the buttery notes we love so much. Some Monterey chardonnays aren’t even oaked because of this, but we like ’em fat so ours is aged in both French and American oak to really bring some weight.
Pairing Californian chardonnay
There’s only one thing a Fat Bastard loves more than full-bodied wines and that’s a full stomach. Chardonnay is pretty versatile and we’re always fans of matching a wine with the local food scene. A buttery Bastard will pair well with Californian seafood staples like lobster and scallops, or meaty fish like halibut, as well as creamy, more international dishes like gnocchi with burnt sage butter. A good rule of thumb is the richer the wine, the richer the food, and vice versa, so don’t hesitate to mess with butter on butter.
DINNER IS NEVER DULL WITH A FAT BASTARD AT THE TABLE.