MAY 22nd IS NATIONAL CHARDONNAY DAY : A DAY TO CELEBRATE THE WORLDS MOST POPULAR GRAPE VARIETAL !- British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, Chardonnay took its varietal qualities to the next level and ‘virtually became a brand.’ Delicate. Malleable. Neutral. Reflecting on its terroir and its winemakers’ preferences, Chardonnay gained fame from its widespread success in the Burgundy and Champagne regions of France. If a painter stares at his blank white canvas with a thousand possibilities of expressing himself to society, winemakers do no differently with Chardonnay. This varietal holds the rare quality of having its flavors mold to the many differences in climates, region, soil, and fermentation practices. Chardonnay grapes are small, thin-skinned, and fragile, making them expensive to grow. Its early budding qualities make it vulnerable to springtime frost. True to its name, Chardonnay also adapts to most types of vineyard soils. However, it tends to work best with chalk, clay, and limestone. Similarly to its Vitis Vinifera sibling, Chardonnay holds greater importance to soil type under less-than-ideal conditions. Another similarity lies in the fact that Chardonnay, too, ages well in a bottle -- though not as expertly as many red wines. Though the origins of the Chardonnay lie in France, the grape surged to popularity in North America, particularly California, in the 1970s. Since then, it has been found to grow excellently in New Zealand, Chile, Argentina, and even South Africa. Depending on the region it was grown in and its treatment in said region, Chardonnay appeals to a wide array of palates. Chardonnay from Napa Valley gives hints of pineapple, while that from Chablis will mimic green apples. When these varietals undergo malolactic fermentation, they soften and taste big and buttery, exhibiting the same aromas of home microwave popcorn. Some more expensive Chardonnays are aged in oak barrels, giving birth to vanilla connotations in both the aroma and flavor. The exact opposite of these oak-fermented Chardonnays is the Naked Chardonnay, which is aged in stainless steel instead of oak, bringing out a fruitier, edgier, more acidic flavor in its wine. While many of this varietal’s flavors are associated with terroir and oak, it is just as much a large component of numerous sparkling wines around the world. Don’t place your money on recognizing any of these though! Chardonnay tends to be as complex as those who love it. Try 100% Napa valley chardonnay with your meals . Matrio perelli Minetti Chardonnay 2011 ON SALE now (50% off) wineglobe/21791.html
Posted on: Fri, 16 May 2014 23:03:35 +0000
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