Wine experts, teach me about Chardonnay

[scottmandue]

I'm mostly a red wine guy, Zinfandel, Pinot Noir, Cabernet...

And I also fall into the "drink what you like" group and I like my reds big and fruity... I know that is looked down upon by the wine aficionados but the "fruit bomb" reds do sell very well so apparently I am not the only one drinking them.


Lets go back a few decades when I started drinking wine, I started on Riesling and Gewürztraminer... back then Chardonnay was heavily oaked so I never took a liking to it.

I have been on a few wine tastings recently and I'm always open minded, I discovered Chardonnay is no longer the oak monster it once was.

Somewhere I had a Chardonnay that was "big and buttery" (I know this is also not a favorite type of Chardonnay) there actually was a bit of a buttery aftertaste.

Can someone point me at a Chardonnay with that taste profile?

Thanks in advance!

[strupgolf]

Chardonnay is french for gut rot. Not my cup of wine.

[HardDrive]

I don't drink a lot of chard, but I would start your search with Kendall Jackson or Toasted Head. Clos du Bois typically has a nice chard, but its typically lighter and dryer.

[RWebb]

Chardonnay that is "big and buttery" is a typical Calif. profile - just go to a good wine shop and ask for that; try some different ones

they are not shy about the prices they ask for their wines; quality ones will usually run $40 and up

year ago when I was living in SFO for a while, I spent the entire summer searching for big & buttery Calif. Chardonnay

if I were you I would not stockpile huge amounts of either reds or whites that you like right now - not to criticize but your likes are similar to those most people who are starting out drinking wine and may well change

best wine for the money is Chablis; pick a good year and maybe pay all of $25 for a 1er Cru

[HardDrive]

Originally Posted by RWebb

....quality ones will usually run $40 and up

[scottmandue]

Originally Posted by RWebb

year ago when I was living in SFO for a while, I spent the entire summer searching for big & buttery Calif. Chardonnay

And??? You found nothing???

if I were you I would not stockpile huge amounts of either reds or whites that you like right now - not to criticize but your likes are similar to those most people who are starting out drinking wine and may well change

Sir, I have been drinking wine for twenty to thirty years. I drink what I like and I like what I drink... I have made pilgrimages to Napa, Sonoma, Santa Ynez, Santa Maria, Sherwood OR., etc.

I have no aspirations of developing a fine wine palate... just looking for vino I like.

And I cannot stockpile beer, wine, or whiskey at my house... for some reason it evaporates faster than I can buy it.

[scottmandue]

Originally Posted by RWebb

if I were you I would not stockpile huge amounts of either reds or whites that you like right now

So... your saying my cases of Bartles & Jaymes are not going to go up in value?

My retirement plans have been dashed!

[bmcuscgr94]

Look at some of the Chardonnays coming out of Monterey County, mainly Santa Lucia Highlands and Arroyo Seco. Some is un-oaked so you'll get a lighter flavor. Santa Ynez Valley: Bridlewood has some Chards that may work for you but they can be pricey, especially the Reserves.

[atcjorg]

I thought Kendall Jackson and a Prozac was standard fair for socal wives

[Bill Douglas]

I thought in your part of the world you would (if you really had to drink dreaded white wines - yuck) you would be drinking one of those Northern Ca or Oregon pinot gris.

[Tobra]

I am partial to Cakebread and Far Niente in the Chardonnay flavor.

I suspect you would like Clos du Bois

[Don Plumley]

Big and Buttery is (regrettably) what Cali has become known for (it is the antithesis of White Burgundy which is made with the Chardonnay grape). However, as you said, and as I agree: drink what you love, love what you drink.

Rombauer.

(now for the education part: BB Chards are great as cocktail replacements. They don't work well with food - you need the acid in the wine to balance the fat in the meal. Plus the acid makes your mouth water, which makes food more appealing, the more food the more wine, rinse, lather, repeat.)

[javadog]

If you like fruity reds, try some French wines made with the Chardonnay grape. $20 ought to get you started.

JR

[nynor]

chardonnay... no thanks. if i am going with a white wine, i'll have pinot grigio.

[mreid]

Chardonnay is full of sugars and great for hangover headaches. Big and buttery are usually fermented in stainless steel. Try Grgich Hills.

[Don Plumley]

Originally Posted by javadog

If you like fruity reds, try some French wines made with the Chardonnay grape. $20 ought to get you started.

JR

Chardonnay is a white wine grape.

[R K T]

Go to Cabrillo Liquors and ask for Grgich or anything else from Croatia!

[KevinTodd]

Chardonnays are as varied in flavor profile as much as every other varietal wine.

It all depends on where the grapes are grown, how they are vinified and ultimately the winemaker's direction as to the style of the finished product.

Yes, California was once the land of the buttery, oaky Chardonnay but while there are still many of those out there, the bulk of the non-commodity wineries have now reverted to the less-manipulated style that replicates a cleaner finish, like Burgundy.

What creates the buttery, creamy texture in Chardonnay is actually secondary fermentation, or malo-lactic fermentation. Upon innoculation with specific strains of yeast, the remaining malic acid (think green apple acidity) is converted to lactic acid (think dairy acid).

Oak (especially new oak) is used with much greater restraint now than say even 5 years ago--trends change.

Thank God, by the way. Those of us in the business couldn't wait for the flabby, over-oaked and over-manipulated Chardonnays to finally go away.

Anyhoo--stainless fermentation has absolutely nothing to do with butteriness or oakiness---on the contrary stainless is used for exactly the opposite reason, to retain fruit character,--plus as the tanks are jacketed with glycol they can then be temperature-controlled better--which is crucial in starting the aforementioned secondary fermentation.

Tons of great choices out there for you. Ask your local winemonger to assist--he or she will be happy to do so and you can attend tastings as well to further discover what you like.

BTW--The Cakebreads are great people that make great Napa wines--probably too expensive for most people for everyday drinking, but still some of the best out there.

Others I like:

Frog's Leap
Jordan
Benziger
Grgich Hill
Joseph Phelps
Imagery
Fritz Cellars
Stag's Leap Winery
Cuvaison

(And as for Clos du Bois--go for the second tier--which is their Alexander Valley fruit--these grapes come from directly across the street from the Jordan estate and it is serious bang for the buck)


Cheers!

[Don Plumley]

^^ Well put.

[Monza_dh]

Instead of the oakey and buttery CA wines I would try Dry white Burgundies instead.

White Burgundy Bargains - Wine Enthusiast Magazine - November 2012