Tired of typical, over oaked white wines? Certified Sommelier Alexis Ewing explains how California winemaking has moved towards fresher, cleaner Chardonnays with less oak and more fruit. Check out this new star on the wine scene and learn how to find your own Chardonnay style.
Tip: Don't judge a wine by its label...just because a famous brand was an oak-bomb in the past doesn't mean it is today. Trick: Alexis says that oak comes across as vanilla, caramel and spice flavors; malolactic fermentation comes across as butter and cream. Technique: Malolactic fermentation is a great term to use when describing the buttery, creamy texture you often get from Chardonnay...you can get the richness without oakiness! Even if a Chardonnay is barrel fermented, it can still be more on the fruity side. Trick: To learn more about which styles of Chardonnay you prefer, throw a tasting party where each guest brings a different bottle from different regions, price points and producers. Tip: Chablis is not cheap wine that comes in a large box or jug...we Americans stole that term back in the 70's. It is the name of a region in France known for producing some of the best Chardonnay in the world Technique: Stainless steel fermentation gives Chardonnay a ripe apple flavor Technique: Chablis are typically steely and minerally, even if when neutral oak is used. Many California winemakers try to emulate this lighter style
