Skip to main content

The Globe and Mail

Burrowing Owl Chardonnay 2009, British Columbia

Food Pairing
Shellfish sautéed in butter

Here's a full-bodied chardonnay with just the right level of well-integrated toasty oak to coddle the ample fruit. It's round and buttery, with tight acidity and nuances of apple and caramel. It would be splendid with shellfish sautéed in butter.

Report an error Licensing Options
About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at