![]() Like other cool-climate regions that grow Chardonnay, you tend not to experience tropical or overbearing fruit notes in the wines from Chablis. One of my favourite regions in the world to have Chardonnay from is Chablis. This is the reason why you might be a fan of Chablis over a California oak-aged Chardonnay.īeing cool, cool-climate, that is, also matters when it comes to Chardonnay. Filled with pomaceous fruit, apricot, lemon, line, starfruit, floral and even mineral notes. One that shows off the flavours of the grape. Strip away new oak ageing, swapping to either stainless steel or neutral barrels, and get a completely different wine. Chardonnay sucks in these aromas and flavours like a sponge. All of which come from placing the wine in new French Oak barrels to ferment or age. When done in oak, the wine takes on opulent, toasty, smoky, earthy and buttery characteristics. Like red wines, Chardonnay is one of the few white grape varietals that can handle oak ageing. Most of the time, when people say they hate Chardonnay, what they are really saying is that they dislike the flavour of new oak. Like tofu, an ingredient that can be moulded with different sauces or cooking techniques, Chardonnay can also present itself as a completely different wine depending on all those factors. Nicknamed the winemaker’s grape, Chardonnay has this way of picking up on slight changes in terroir, winemaking and climate. Chardonnay is never going to be the same from place to place, winemaker to winemaker, or even vintage to vintage. The funny thing about Chardonnay is its versatility. Even more so if, in the same breath, your guest asks for a glass of Chablis instead. As someone that spent their life working in restaurants, the typical ABC refrain ( Anything, But Chardonnay) is nearly comical. ![]() “Oh, you have Chablis? I’ll take a glass!”ĭon’t be fooled into thinking all Chardonnay-made wines are the same. ![]() “I would love a glass of wine, as long as it’s not Chardonnay.” ![]()
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