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Monday, 28 August 2006 |
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This green skinned grape of European descent is considered the finest white-grape variety in the world. It is also the most consumed white wine in the United States.
This green skinned grape of European descent is considered the finest white-grape variety in the world. It is also the most consumed white wine in the United States. The flavors of Chardonnay are very compatible with oak, and because wine drinkers generally love the flavor of oak, most Chardonnay receives some oak treatment either during and/or after fermentation. The best and most expensive Chardonnay’s are aged in oak barrels, and the very inexpensive Chardonnay’s are sometimes given oak flavor by soaking oak chips in the wine. Chardonnay tends to be characterized by flavors of toasty and smoky vanilla and butterscotch. However, these flavors come more from the oak than from the grape. Chardonnay itself has fruity aromas and flavors. In cooler regions, it develops apple like aromas and flavors, and in warmer regions, it has more tropical fruit flavor (especially pineapple). Chardonnay can also have some mineral and earthy qualities as well. Chardonnay wine has medium to high acidity and is generally rich and full-bodied. Though Chardonnay is a dry wine, less expensive Chardonnays are often a bit off-dry with a higher residual sugar. You may have heard Chardonnays being referred to as buttery. This is due to a secondary fermentation called malolactic fermentation. Malolactic fermentation is a process that turns malic acid into lactic acid. Malolactic fermentation makes the wine softer and less acidic and gives it the buttery flavor so many people like. Malolactic is a stylistic call on the winemaker’s part, but it is becoming a more and more popular option. |
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