TASTE: Chardonnay

If you are drinking solo, wine is the perfect companion. It's interesting, lovely and full of character. Wine doesn't talk back -- but that doesn't mean it doesn't have a good story. And sans company, you can really listen. Linger over the glass. Appreciate the color, the aroma and the flavors, and how the latter change as the wine opens up (before your corner bistro, no doubt). This shelter-in-place tasting goes back to basics, exploring the flavor profiles of this classic grape for you to work through in your spare time. Uncork a bottle (or two), taste with us and daydream of better times ahead. Cheers.

 CHARDONNAY CLIMATE/FRUIT CHARACTER: Cool: Green apples, tropical fruit, underripe peach, stony. Moderate: Fuji apple, white peach, honey. Warm: Overripe apple, canned pineapple, melon, melted butter & honey.

COLOR: Pale green yellow gold to full, buttercup yellow gold

ACID STRUCTURE: Medium high to moderately low (ML/climate dependent)

ALCOHOL: Moderate to high (12.5-14.5%)

OAK TREATMENT: None (Chablis) to Full-tilt boogie — all barrel-fermented, new oak etc. We’re looking at you, California and Australia.

WINEMAKER INFLUENCE: Very strong, as Chardonnay is quite malleable. Influence from barrel ferment (vanilla, clove); indigenous yeast ferment (earthy, non-fruit aromas); sur-lie aging (creamier texture, nutty aromas); Malolatic Fermentation (buttery, dairy flavors, softer texture).

Wines you might try:

·      Chablis, Burgundy, France:  Flinty, lean, mineral. All but Grand Cru will typically be unoaked. Try a Premier Cru if you can lay your hands on a bottle. Domain Drouhin or William Fevre offer well made wines at a variety of price points.

·      Rich & Ripe California: Rombauer Chardonnay, Napa, CA: Round, ripe, rich, buttery. Everything that Californian Chardonnay can be and more. A crowd pleaser.

·      Racy California: The new new style of Chardonnay (yep, it’s a thing). Often with minimal oak and decidedly more acid than the rich and ripe style. Try Kutch Sonoma Coast.