Issue Number Twenty Three – I Have a Chardonnay
So I’m changing up the format a little bit. I’ve come to the realization that writing is not easy work. Even though you have a head full of ideas it always seems much more difficult to get them on the screen. Motivation can also be a huge factor, especially when you’re not making any money from the writing… yet. Anyways, I’ve done away with myself imposed deadlines and will make my posts a little smaller. Maybe splitting one subject into 2 articles or something along those lines. I’m also going to try to inject a little more fun back into my writing as well… I’m still unsure as to what I mean by that, but I have a feeling that you’ll be seeing more AC/DC videos.
Last month I led a group through a tasting of Chardonnays from around the globe. At the beginning of the tasting I asked everyone if they drank Chardonnay often, or even at all. Not one hand went up and I wasn’t the least bit surprised. Chardonnay has received a bad rap in the past mostly due to the surge of the bold, creamy and very oaky styles that were coming out of California. What most people don’t know is that Chardonnay is very versatile and can be made into many different styles of wine. It’s a grape that really adapts well to its terroir. From lean and crisp to rich and round, including everything in between, there is a Chardonnay out there to suit everyone’s taste.
Chardonnay originates from the Burgundy region of France. In fact it’s one of only 2 white grapes allowed to be grown in Burgundy (Ok, there is one small appellation where Sauvignon Blanc is grown, but it’s the exception – not the rule). The other grape is the much less interesting Aligoté, and trust me you don’t want me to do an entire article on Aligoté.
Now, I could ramble on about Burgundy and all of its greatness, but I want to save that for another time. Believe me, there is a lot to know about the region. Just know that
1. White Burgundy is Chardonnay and
2. White Burgundy is considered to be the greatest expression of the grape
Louis Latour AC Bourgogne Chardonnay, 2007 (#55533 $20.99) is a textbook example of White Burgundy. The nose is a little subdued with tropical fruit aromas and a bit of minerality. The palate is much more generous with tropical fruit salad, and a buttery, creamy flavour. Vibrant acidity, hints of mineral and a smooth creamy finish. No oak has been used for this wine, but it has gone through 100% malolactic fermentation. (http://en.wikipedia.org/wiki/Malolactic_fermentation) This is what gives some Chardonnays that creamy, buttery flavour.
When looking at a map of the region you’ll notice that there is an appellation in the North West that isn’t connected to the rest of Burgundy. This is the wonderful appellation of Chablis. Here the Chardonnay grape is praised for being a different sort of animal. Crisp and clean with lots of flint and minerality, the terroir is really what makes Chablis. This is the Chardonnay for those who prefer something a little more lean and crisp over the oaked, buttery style.
William Fevre “Champs Royaux” AC Chablis, 2007 (#25270 $28.99) has aromas of crisp tart citrus, grassiness and mineral notes. Fresh, clean acidity with flavours of lemon, lime and tart grapefruit and green apple with a crisp refreshing and delicate finish. Most of this wine was aged in small stainless steel vats to preserve the freshness, except for 10% that was aged in French oak barrels to add a little depth and complexity to the wine. With its vibrant acidity Chablis makes a terrific food wine, especially with shellfish.
I’ll be back soon with Chardonnay Part 2 where I’ll be talking about a bunch of Chardonnay’s from everywhere else but France. Until then, this little nugget of comedic genius should tide you over. http://www.vidstogo.com/player.php?vfname=snl12a&ext=wmv
Our next tasting will focus on aromatic white wines and will take place on Thursday June 10th. Summer is coming and these are the perfect summer wines. Just click on the link on the right side of the page.
Cheers,
Josh