For those of you who know me, you would know that I love Chardonnay. Call me old fashioned – BUT in my favour I am a product of the 80′s, and I am very similar to my mum who also loves Chardonnay. I might talk wine all day, and enjoy a large plethora of varieties, but after hours I want to go home and have a glass bottle of Chardonnay. But I do draw the line on a few options.
Unlike most of you ABC’s (Anything But Chardonnay), I do enjoy Oaked Chardonnay. I think there are so many poorly made Chardonnays out there that it got a bad name – much like all the rubbish Sauv Blancs available now. It happens when something becomes fashionable. We see a trend with Chanel or Burberry and next week Target’s got a very acceptable but poorly made version that doesn’t fit as well and the fabrics are cheap. Same goes for wine.
The other thing about Fashion Trends is that they parallel with … Wine Trends:
Chardonnay / Shoulder Pads in the 80′s-90′s.
Rose /Midrift-lowrise and the 90′s
Sauvignon Blanc /Skinny Jeans are making their way out in the Noughties …
to be replaced (I believe) by Lady Gaga Futuristico and Pinot Gris.
Back on Topic – those of you who say they hate oaked chardonnay – PLEASE try a style like Petersons Shirley Chardonnay, Petaluma, Peacock Hill or Scarborough White Label. You cannot possibly hate toffee, butterscotch, cream, vanilla and toast. OMG it is UNBELIEVABLE. (If you still hate it, go with the right foods. I can even drink Sauvignon Blanc with the right seafood). And if you refuse to drink it because its not trendy to “still wear the shoulder pads” – its more for me! Actually… come to think of it… please don’t buy my favourite Chardonnays. They sell out quickly and that leaves none for me. And I can’t afford for prices to go up.
Another way around the heavy oaked styles is to go for LIGHTLY oaked styles such as Petersons Wines Cuvee Chardonnay, and Scarborough Yellow Label. They tend to be fruiter, safer, lighter, consistent and easy drinking. A stepping stone to my favourite variety. If you can’t even go there – don’t bother with unoaked Chardonnay – go to a varietal such as Viognier which is sometimes blended with Chardonnay and when oaked can also be awesomely rich and luscious. When unoaked it still carries the lovely stone fruits.
One thing I don’t understand is unoaked wild yeast Chardonnay. It reminds me of mud and biological waste. Sorry. I DON’T Get it. But feel free to email me at firstname.lastname@example.org and send me samples. I’ll write the tasting notes and let you know. But no promises.
Hate to love you and leave you but I have Chardonnay to tend to!!
P.S Considering Visiting 2010 Good Food and Wine Show this weekend. See you at the Petersons Wines Stand.