That's encouraging! Do you know if your friend would be willing to
share his Arkansas Chardonel source?

On Mon, 02 Jan 2006 07:10:05 GMT, "Tom S" >
wrote:

>"Charles E" > wrote in message
.. .
>> I've never tried the Virginia Chardonnay or Arkansas Chardonel. I have
>> tried some Virginia reds and found them to taste somewhat sulfuric. Do
>> you know if that's true with the Chardonnays as well?
>
>I'm sure it's all a matter of how good the fruit was to begin with and how
>it was handled.
>
>I first tasted Virginia Chardonnay at Dulles (airport) while I was waiting
>for my (delayed) flight. They were pouring several at one of the airport
>bars. A couple of them were indifferent, but the Naked Mountain barrel
>fermented Chardonnay was really nice! I bought a few bottles to take back
>to California with me (like we _need_ more Chardonnay in California!). :^/
>
>My friend, Clyde Gill (who I first met online through this newsgroup), makes
>a really nice barrel fermented Chardonel from fruit he buys in Arkansas. To
>my taste, the fruit is very similar to Chardonnay. The heavy toast American
>oak he uses bears a passing resemblance to good French oak. All in all, it
>isn't either white Burgundy or California Chardonnay, but it's really nice
>white wine with enough oak to please me!
>
>I didn't mean for that to sound like an advertisement for either of these
>wines. I'm merely pointing out a couple of good possibilities relating to
>the topic of this thread.
>
>Tom S
>www.chateauburbank.com
>