Why Yes, I did! Let's start with the Chardonnay Grape.
Chardonnay is a white grape variety that is prized for it's ability to produce outstanding quality wines in cool, moderate and warm climates. It produces a broad range of dry white wines, from inexpensive high-volume brands to premium-quality wines that can evolve for decades in the bottle.
Shall we talk flavors?
There are many characteristics of Chardonnay wine. The primary aromas, alcohol, body and acidity are all effected by the climate where the grape is grown.
Cool climate Chardonnay has high acidity, light to medium body and flavors of green fruits (apples, pears), citrus fruits (lemon, lime) and oddly (to me) wet stone.
Moderate climate Chardonnay has medium to high acidity, medium to full body and flavors of lemon, stone fruits (peach, apricot) and sometimes tropical fruit (melon).
Warm Climate Chardonnay is full bodied, medium acidity and flavors of stone fruit (peaches) and tropical fruits (pineapple, banana).
Where do the flavors develop?
In previous blogs we discussed how wine is made, so a quick recap on white wines: Crushing, Pressing, Alcoholic Fermentation, Storage or Maturation and finally packaging. Alongside Chardonnay's varied primary fruit flavors, it is common to taste secondary flavors from various winemaking processes. In warm climates the acid levels in grapes can become very low during ripening. This makes the wine unbalanced and to avoid this problem the winemakers can add acid during winemaking. This is called acidification. It is common for many warm climate Chardonnays to balance the alcohol and body of the wine. Malolactic conversion takes place after the fermentation has finished. It is not carried out by yeast but rather bacteria. The activity of the bacteria lowers the acidity in the wine and can give it buttery flavors if the winemaker chooses. Some winemakers choose contact with the lees during maturation to add body and flavors of bread or biscuit. Some winemakers choose oak barrel fermentation or maturation to add body and flavors of smoke, vanilla and coconut. These options are all up the winemaker. Strong secondary flavors can easily overwhelm wines. Some producers prefer not to add these secondary flavors to their Chardonnay using inert vessels and may avoid malolactic conversion and less contact. If "oakey" flavors are not your thing, don't count a Chardonnay out, look on the labels for "unoaked" or "unwooded".
Then and now
I believe that Chardonnay suffered from it's association with heavy oak flavors which were common in the 80's and 90's. Producers now are much more careful not to overpower the fruit flavor with oak. It seems that the Chardonnay today still is in need of revamping to gain traction once again. In fact, the Chardonnay we carry in our portfolio has been in several samplings that the "I don't like Chardonnay" people, were astonished that they in fact do! The premium end of the market, Chardonnay is regarded highly for its ability to express the attributes of a particular climate or vineyard, as well as the skill of the winemaker. It just has seemingly endless flavor combinations are intriguing to wine lovers and many are wiling to pay high prices to taste the best wines and observe how they evolve in the bottle.
Now you know it's time to give Chardonnay a try (or retry)
I have personally always liked Chardonnay. I do not love over oaked Chardonnays, so I am glad that I have kept trying different kinds. I have several "wine" guys and gals on YouTube I watch. I thought if you need another perspective of Chardonnay, check out two of my favs to watch!
Until next time, PROST!
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