"Fiona" wrote in message
m...
Hi all,

It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.

Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.

I was sorta curious about a fig-flavored chard, but the $20 price tag
was too expensive for me.

I hate to scare you off, but $20 is pretty much entry level for the type of
wine you are seeking.

Not that there aren't a number of big producers out there that you might be
satisfied with (e.g. Gallo of Sonoma, Belvedere, Kendall-Jackson - to name a
few) but the better stuff starts at ~$20US.

Tom S
www.chteauburbank.com

On 20 Jul 2004 17:13:21 -0700, (Fiona) wrote:

Hi all,

It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.

If you have no sense of smell, then the presence of oak, vanilla or
butter aromas would make no difference to you.

Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.

I see.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On 20 Jul 2004 17:13:21 -0700, (Fiona) wrote:

Hi all,

It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.

If you have no sense of smell, then the presence of oak, vanilla or
butter aromas would make no difference to you.

Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.

I see.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Fiona wrote:
It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.
Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.


Fiona you might try the Chateau St Jean Sonoma County Chardonnay
that sells for around $10 or less. The Heitz sells for about $15
and is really a good buy. One that I like right now is Rodney
Strong Chalk Hill Vineyard that is also around $15. Try these wines
just barely chilled instead of very cold.

If you want to go for the gold in this line, try the Chalk Hill.
I think they substitute about 50% butter in their wine.

Fiona wrote:
It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.
Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.


Fiona you might try the Chateau St Jean Sonoma County Chardonnay
that sells for around $10 or less. The Heitz sells for about $15
and is really a good buy. One that I like right now is Rodney
Strong Chalk Hill Vineyard that is also around $15. Try these wines
just barely chilled instead of very cold.

If you want to go for the gold in this line, try the Chalk Hill.
I think they substitute about 50% butter in their wine.

On Wed, 21 Jul 2004 17:39:36 GMT, Bill
wrote:

Fiona wrote:
It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.
Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.


Fiona you might try the Chateau St Jean Sonoma County Chardonnay
that sells for around $10 or less. The Heitz sells for about $15
and is really a good buy. One that I like right now is Rodney
Strong Chalk Hill Vineyard that is also around $15. Try these wines
just barely chilled instead of very cold.

If you want to go for the gold in this line, try the Chalk Hill.
I think they substitute about 50% butter in their wine.



I'm with Fiona regarding "apple, grapefruit, and citrus" in
Chardonnay. If I want those flavors I'll tend toward Viognier, Chenin
Blanc, Sauvignon Blanc and Riesling. At least that's where I usually
encounter those flavors.

For Chards I like butter, vanilla, and (alas) oak. I agree with
previous comments that finding "big" Chards with those flavors usually
means a bit more $$, but surprisingly my old stand-by Rex Goliath
comes through with a 47-pound Rooster Chardonnay that is very much
into the butter, vanilla style. At $5/bottle it's hard to go wrong.

I've also found that Australian Chardonnays seem to lean toward that
sweeter, big buttery style--with the exception of Penfold's Rawson's
Retreat, which doesn't taste like much of anything.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
Smithsonian Institution Press
ISBN #1-58834-103-8

On Wed, 21 Jul 2004 17:39:36 GMT, Bill
wrote:

Fiona wrote:
It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.
Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.


Fiona you might try the Chateau St Jean Sonoma County Chardonnay
that sells for around $10 or less. The Heitz sells for about $15
and is really a good buy. One that I like right now is Rodney
Strong Chalk Hill Vineyard that is also around $15. Try these wines
just barely chilled instead of very cold.

If you want to go for the gold in this line, try the Chalk Hill.
I think they substitute about 50% butter in their wine.



I'm with Fiona regarding "apple, grapefruit, and citrus" in
Chardonnay. If I want those flavors I'll tend toward Viognier, Chenin
Blanc, Sauvignon Blanc and Riesling. At least that's where I usually
encounter those flavors.

For Chards I like butter, vanilla, and (alas) oak. I agree with
previous comments that finding "big" Chards with those flavors usually
means a bit more $$, but surprisingly my old stand-by Rex Goliath
comes through with a 47-pound Rooster Chardonnay that is very much
into the butter, vanilla style. At $5/bottle it's hard to go wrong.

I've also found that Australian Chardonnays seem to lean toward that
sweeter, big buttery style--with the exception of Penfold's Rawson's
Retreat, which doesn't taste like much of anything.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
Smithsonian Institution Press
ISBN #1-58834-103-8

Where do you live Fiona? Makes a big difference on what you can get.
--
Regards
Chuck
So much wine; So little time!

To reply, delete NOSPAM from return address

"Fiona" wrote in message
m...
Hi all,

It seems like most of the chards available in my grocery store this
year are "crisp and fruity," but I'd buy apple juice if that was what
I wanted! Because I have no sense of smell, I prefer a big-bodied
buttery chardonnay. Oaky and vanilla-y are good too.

Possibly there are some out there that would provide the mouth-feel
that I want, but I'm turned off by labels advertising apple,
grapefruit, and other citrus.

I was sorta curious about a fig-flavored chard, but the $20 price tag
was too expensive for me.

I'll be grateful for advice!
Fiona