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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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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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looking for buttery (malolactic) chardonnays
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 |
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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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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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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 $$, but surprisingly my old stand-by Rex Goliath comes through with a 47-pound Rooster Chardonnay that is very much into the butter, vanilla style. At $5/bottle it's hard to go wrong. I've also found that Australian Chardonnays seem to lean toward that sweeter, big buttery style--with the exception of Penfold's Rawson's Retreat, which doesn't taste like much of anything. Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8 |
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looking for buttery (malolactic) chardonnays
On Wed, 21 Jul 2004 17:39:36 GMT, Bill >
wrote: >Fiona wrote: >> It seems like most of the chards available in my grocery store this >> year are "crisp and fruity," but I'd buy apple juice if that was what >> I wanted! Because I have no sense of smell, I prefer a big-bodied >> buttery chardonnay. Oaky and vanilla-y are good too. >> Possibly there are some out there that would provide the mouth-feel >> that I want, but I'm turned off by labels advertising apple, >> grapefruit, and other citrus. > > >Fiona you might try the Chateau St Jean Sonoma County Chardonnay >that sells for around $10 or less. The Heitz sells for about $15 >and is really a good buy. One that I like right now is Rodney >Strong Chalk Hill Vineyard that is also around $15. Try these wines >just barely chilled instead of very cold. > >If you want to go for the gold in this line, try the Chalk Hill. >I think they substitute about 50% butter in their wine. > > I'm with Fiona regarding "apple, grapefruit, and citrus" in Chardonnay. If I want those flavors I'll tend toward Viognier, Chenin Blanc, Sauvignon Blanc and Riesling. At least that's where I usually encounter those flavors. For Chards I like butter, vanilla, and (alas) oak. I agree with previous comments that finding "big" Chards with those flavors usually means a bit more $$, 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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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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