Cakebread Cellars Chardonnay Napa Valley

Cakebread wines are always consistent and dependable, delicious and delightful. And why not? After all, Cakebread Cellars has been making classic California wines for almost five decades, since Dolores Cakebread founded the family winery in 1972.

Ted Scheffler

June 11, 2020

Since I haven’t been spending a lot of money dining out in restaurants during the past couple months, I’ve been splurging a bit more on wine to drink at home. Although, this week’s wine – Cakebread Cellars Napa Valley Chardonnay 2018 – can hardly be considered a splurge. Because, even at $39.99 SRP, it’s a great wine and a helluva bang for the buck.

For decades, Cakebread Cellars has been one of my go-to California wineries. Cakebread wines are always consistent and dependable, delicious and delightful. And why not? After all, Cakebread Cellars has been making classic California wines for almost five decades, since Dolores Cakebread founded the family winery in 1972.

According to Cakebread, “In the early years of the winery, Dolores started the iconic fruit and vegetable garden that still greets visitors today. She also spearheaded the American Harvest Workshop with Brian Streeter, bringing together top chefs, local farm purveyors, and media representatives to discuss wine, food, and a healthy lifestyle. Through her devotion to Napa Valley’s wine and food education culture, Dolores Cakebread has truly exemplified what it means to be a mom who does it all – not to mention raising three boys!” Happy belated Mother’s Day to Dolores!

Pull the cork on Cakebread Cellars Chardonnay Napa Valley 2018 and you’ll first encounter white fruit aromas – apple, pear and white peach, followed by more apple and pear flavors on the tongue. In contrast to so many bombastic California Chardonnays, this one has nicely balanced, subtle oak notes. It’s an elegant wine with good acidity that would pair nicely with grilled scallops, a cheese board, fresh salads, and more. We recently enjoyed a bottle alongside linguine with clam sauce and it was excellent.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.