(26 entries, 14 medals)

The entries and medal ratios have stayed even over recent years, and once again, the category failed to produce gold. The judges’ comments tell the tale of where unoaked chardonnay fits in the Canadian wine landscape. “I wish the wineries would allocate more of their best, ripe chardonnay to this category, instead of greener and young vine fruit,” said Vancouver’s Sid Cross. “Great to find crisp, fresh and racy acidity throughout this flight,” said Winnipeg’s Ben MacPhee-Sigurdson. “The wines were clean,” said Mark DeWolf of Halifax, “but they lack the distinctiveness, minerality and fruit that elevates unoaked chardonnay in Chablis.” 

Unoaked Chardonnay CWA Silver Medal Winners

Kraze Legz 2010 The Charleston Chardonnay, Skaha Bench, Okanagan Valley, British Columbia $23

Stoney Ridge 2009 Unoaked Charlotte's Chardonnay, Twenty Mile Bench, Niagara Peninsula, Ontario $15

Unoaked Chardonnay CWA Bronze Medal Winners

Gray Monk 2010 Unwooded Chardonnay, Okanagan Valley, British Columbia $17

Magnotta 2009 Equus Series Chardonnay, Niagara Peninsula, Ontario $10

Vineland 2010 Chardonnay Musqué, Niagara Escarpment, Niagara Peninsula, Ontario $18

Sumac Ridge 2009 Unoaked Chardonnay, Okanagan Valley, British Columbia $12

Desert Hills 2010 Unoaked Chardonnay, Oliver, Okanagan Valley, British Columbia $17

Tawse 2010 Unoaked Chardonnay, Niagara Peninsula, Ontario $20

Flat Rock 2010 Unplugged Chardonnay, Twenty Mile Bench, Niagara Peninsula, Ontario $16

Calona 2010 Artist Series Unoaked Chardonnay, British Columbia $15

Vineland 2010 Unoaked Chardonnay, Niagara Peninsula, Ontario $13

Fielding 2010 Jack Rabbit Flats Vineyard Chardonnay Musqué, Lincoln Lakeshore, Niagara Peninsula, Ontario $17

Quinta Ferreira 2010 Unoaked Chardonnay, Oliver, Okanagan Valley, British Columbia $20

JoieFarm 2010 Un-Oaked Chardonnay, Okanagan Valley, British Columbia $23

This recipe is by Selma Brown Morrow from Bon Appétit, April 2011.

Yield: 2 servings

3 chipotle chiles, canned in adobo

2 tbsp apricot jam or preserves

1 1/4 tsp red wine vinegar

1/2 tsp ground cumin

Nonstick vegetable oil spray

2 6-oz salmon fillets with skin (scant 1 inch thick)

1 15-oz can hominy, drained, juice reserved

1 tbsp butter

1 tbsp chopped fresh cilantro

Ingredient info: Chipotle chiles are dried, smoked jalapeños in a spicy tomato sauce called adobo; they're available at some supermarkets and at specialty foods stores and Latin markets.

Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 tsp puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.

Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.

Meanwhile, puree hominy and 3 tbsp reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.

Divide hominy between 2 plates, top with salmon, and serve.

Suggested Wine Pairings

St. Hallett 2008 Gamekeeper's Shiraz Cabernet

Kettle Valley 2009 Chardonnay

Chateau St Jean 2008 Pinot Noir