Craig Camp

Umbria has a good website www.umbriatourism.com/

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FRENCH SPLIT ON VARIETAL WINES

NATIONAL APPELLATION FOR SPAIN PROPOSED

Now THAT is a tasting note. I feel like I just tasted it myself. The 89 Gastaldi Rosso is almost legendary in Italy. You said you had more bottles...

For U.S., Bargain Wines, Not French Ones

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I must admit that I can't recall the last interesting under $20 California chard that I've had. Since I have not tried them all, Tommy, I must admit that some may yet exist . But that's the rub isn't it. I have had decent and relatively interesting chardonnay from France, Italy, Spain - even Australia fo under $20, but where is Californina? Does anyone know Castle Rock? I have been told they are making some good values.

I have not had the White Rock wines since Douglas Danielak (one of the finest winemakers in California) left in the late 90's. If the wines are still in the same style they are exceptional. Au Bon Climat Chardonnay is very interesting wine but a little heavy for food in my opinion. All the chardonnay in that area seems to have an intense tropical fruit aroma that puts me off a bit. I certainly don't quarrel with the fact that there are many wonderful California chardonnays are produced at the upper end of the price spectrum. However the under $20.00 crowd is a pretty boring group.

I will confess it is easy to let my own taste prejudice sneak in. Once in a while I am capable of heaving a whopping generalization out there. Not on this thread of course.

Many chardonnay wines made in the new world (indeed many whites the world over) do not undergo malolactic fermentation in order to preserve acidity. Craig, That is the main element of the point I'm trying to make - they cannot all be lumped together the way some posters are trying to do. Most of the wine made everywhere is plonk. Yes, in Burgundy too. A small percentage of growers make outstanding wines. I would guess the percentage is about the same everywhere. The new world wine regions seem to be the weakest at producing really interesting mid-range wines. Burgundy has Macon but what does California or Australia have but industrial wine in this price range? It seems everyone wants to be Kendall Jackson or P. Michael without much in between.

I don't think anyone is dissing all wines of anywhere when they state personal preferences. I enjoy many California wines as I am sure most people on this site do. I find the lower end of California chardonnay to be a particularly dismal lot as they try to imitate the flavors of more expensive wines with predictable results. I am sure that you will find your opinions are respected.

Many chardonnay wines made in the new world (indeed many whites the world over) do not undergo malolactic fermentation in order to preserve acidity.

A huge question not simply answered. Whites and reds have a different intimate relationship with oak as white wines oxidize easier than red. The massive fruit of young port wine with the added alcohol is not much influenced by the required two years in wood (vintage port) while a chardonnay would be destroyed by the same experience. The higher tannins and dry extract of red wines also change the formula. When you mention port are you referring to vintage or wood (blended) ports? They are two different children of the same parent. To be as simple as possible aging chardonnay and port in oak are topics that just don't relate to each other.

Mr. Meredith - or should we have a more formal term - Sir Meredith the Taster. I am humbled in front of such insight. This is the way we all should taste. Your descriptions are an inspiration for us all. Why do we have this strange division in concept and language between food and wine. Food and wine at their peak are the same experience. Wine is a food. Wine descriptions on this level have a unique ability to communicate - both to others and to your own memory. Bravo. ...and one more thing - coffee and citrus is disgusting. Who ever thought of that!

Mediocre or just less distinctive? An area with a higher quality average, but less character?

Winemakers are peeved by some US experts' acerbic verdict on Australian wine The LA Times article will be online in 6 days and we'll post it.

I wonder whether Craig agrees on the Kistlers. I want to love them as I have a bunch of them, but the more I drink them, the more I think "wood", not "wine". Last one I had tasted like a liquid tongue depressor. I had a Littorai last month that seemed more restrained with the wood, and really yummy. Wines like Kistler are interesting intellectual experiences, but not very good culinary ones. They are great fun to taste, analyze and debate with friends. However, what the heck to you eat with them? These huge, high oak, high extract, high alcohol chardonnay wines just don't taste good with food. The only California chardonnay I have successfully aged is Kalin.

I have tasted Leeuwin and Bannokburn but not Giaconada. They were both a little over the top on the tropical side of things for me. My biggest complaint about Australian chardonnay is that the acidity always tastes like it is manipulated in some way. You have these ultra-fruity wines and then in the finish is this zing of lemon/lime that just doesn't seem to fit naturally.

I have not tasted a Phelps Chardonnay in many years. Sorry.

Tommy - I have a feeling if we were separated at birth our mother had an extremely long labor. My only point about matching chardonnay with food is that when done in a balanced style it really does match a very broad range of dishes. The sweet swill doesn't match well with anything.

Absolutely true. That is why the firm, balanced wines of southern Burgundy are ignored by consumers. Some firm points: 1. I never met an Australian chardonnay I liked. 2. I tend to avoid California white wines (with the notable exception of Iron Horse). 3. I am an unrepentant acid junkie when it come to white wines - (OK red wine too )

Bravo Tommy - just what I wrote.