Malolactic Chardonnay

[Craig Camp]

Chardonnay comes in a remarkable range of styles, although most wine lovers -- at least those who enjoy the California version -- are familiar with it at or near the wine's headiest incarnation. The stylistic norm for California's Chardonnays dazzles by pulling out most of the stops at the winery, enabling the consumer to revel in the power and deep basso profundo of rich, buttery flavors, opulent fruit, heavy oak influence and a suggestion of sweetness on the finish. It's much like tuning the sound system to full bass and maxing up the volume.

[Florida Jim]

Chardonnay comes in a remarkable range of styles, although most wine lovers -- at least those who enjoy the California version -- are familiar with it at or near the wine's headiest incarnation. The stylistic norm for California's Chardonnays dazzles by pulling out most of the stops at the winery, enabling the consumer to revel in the power and deep basso profundo of rich, buttery flavors, opulent fruit, heavy oak influence and a suggestion of sweetness on the finish. It's much like tuning the sound system to full bass and maxing up the volume.

Actually, it's more like those damn cars with ten times as much sound system as needed. 'Wish I had a bazooka . . .

Best, Jim

[DaleW]

Thanks for link, Craig. Montelena is probably my favorite CA Chardonnay on a year-in/year-out basis. Though my impression was they used a little new-oak, and that in some vintages they put 10% or so of the Chard thru ML.

I actually don't mind the full-ML, toothpick in a glass style on occasion (Kistler et al) - if I don't have to have with my meal.

[Mark Sommelier]

I have to admit that I don't mind drinking full throttle Cal Chards alone as a cocktail. To pair chardonnay with food, however, it is always Paul Pernot Puligny or Marc Colin Chassagne for me.

[chromedome]

Ghastly cloying stuff, to my palate. Got so that I wouldn't drink chard at all, until my boss persuaded me to taste some French ones.

Makes a decent sauce, though...

[Craig Camp]

I have to admit that I don't mind drinking full throttle Cal Chards alone as a cocktail. To pair chardonnay with food, however, it is always Paul Pernot Puligny or Marc Colin Chassagne for me.

This is the question isn't it. What the hell do you eat with those big, oaky, alcoholic, semi-dry, full-blown malolactic California chardonnay wines? It's easier on the palate to have a second Cognac than a second glass of one of these.

The strange part about these California (Australia, Sicily, etc.) malolactic chardonnays is that then they have to ADD acid back in to get any kind of balance in the wine.