CHARDONNAY

Question 1

California/Australia

Answer 1

Sight: pale to medium yellow with gold highlights; riper styles tend to be deeper in colour.
Nose:
–cool climate wines tend to display tart malic green apple/under ripe pear, tropical fruit (mango, papaya, pineapple), and tart citrus notes. Cool climate wines can also display a touch of Chablis-like minerality
– Warmer climate wines offer ripe (even baked or puréed) apple/pear fruit and other
aromas including floral, lemon/lime citrus and butter/cream/popcorn aromas from malolactic fermentation/ conversion.
–Barrel fermentation and lees contact imparts aromas of cream and yeast as well as lending a richer texture on the palate with aromas of vanilla, baking spices and wood.

Palate:
medium to full-bodied depending on the climate and/or appellation and quality of the vintage.
Styles range from lean, racy wines from cool climates with tart, malic fruit, to warm climate wines with ultra-ripe fruit and high alcohol. ——Malolactic fermentation/conversion imparts buttery, butterscotch flavours;
—oak makes its presence known in the form of vanilla, sweet spices, and wood tannins. Dry to off-dry to slightly sweet in style.

Structure:
alcohol: medium-plus to high;
acidity: medium to medium-plus.

ID Keys: though there are an increasing number of exceptions New World Chardonnay tends to be all about winemaking.
1.Look for the combination of ripe fruit and medium-high to high alcohol along with the classic Chardonnay treatment of barrel fermentation, lees contact, malolactic fermentation and new oak.
2.Also note that with warmer vintages and richer wines the distance between New World Chardonnay and White Burgundy is getting closer together. But classic examples of the latter tend to have less overt fruit and a more
pronounced earth/mineral quality than their New World counterparts.

Question 2

Chablis

Answer 2

Sight: pale to medium straw with green highlights.

Nose: tart green apple, lemon-citrus fruit with –pronounced chalky seashell minerality.
–Some producers use new oak imparting spice and wood aromas.
–Malolactic fermentation is also used.

Palate:
medium-bodied and
very dry to bone dry.
Flavours include tart green apple, lemon peel, and
chalky minerality. The intensity of flavour and quality varies with producer and the specific appellation (1er cru vs. grand cru, etc.). Theoretically, the better the appellation the more intensity of minerality and overall flavour.

Structure:
alcohol: medium to medium-plus;
acidity: medium-plus to high.

ID Keys: textbook Chablis is an austere, bone dry, high acid white with pronounced chalky minerality.
The fruit is often overshadowed by the minerality in all but the ripest vintages. Traditionally made wines display little, if any, oak although winemakers are increasingly using more wood.

Question 3

Côtes de Beaune

Answer 3

Sight: light to medium straw with green highlights.

Nose: apple/pear and citrus fruit with mushroom-earth and mineral notes;

also butter/cream aromas from malolactic and

vanilla, baking spices, toast, and wood notes from oak ageing.

Palate:

medium to full-bodied and dry to bone dry.

The wines can be quite powerful depending on the pedigre of the vineyard and quality of the vintage.

Structure: alcohol: medium to medium-plus; acidity: medium-plus to high.

ID Keys: the combination of tart apple/pear fruit with bright citrus, hazelnut, earth and new oak flavours is key to recognition. Generally, the style of Chassagne-Montrachet tends to be rich and full-bodied with PulignyMontrachet known for elegance and Meursault for pronounced earthiness. Again, these are very broad generalizations and exceptions occur often.