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Old 21-07-2004, 04:52 AM
Tom S
 
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Default looking for buttery (malolactic) chardonnays


"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



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Old 21-07-2004, 06:39 PM
Bill
 
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Default looking for buttery (malolactic) chardonnays

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.



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Old 21-07-2004, 06:39 PM
Bill
 
Posts: n/a
Default looking for buttery (malolactic) chardonnays

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.





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Old 21-07-2004, 08:20 PM
Ed Rasimus
 
Posts: n/a
Default looking for buttery (malolactic) chardonnays

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
  #7 (permalink)   Report Post  
Old 21-07-2004, 08:20 PM
Ed Rasimus
 
Posts: n/a
Default looking for buttery (malolactic) chardonnays

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
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Old 22-07-2004, 06:40 PM
Chuck Reid
 
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Default looking for buttery (malolactic) chardonnays

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





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