chardonnay

Question 1

What are the primary flavors associated most commonly with Chardonnay?

Answer 1

Yellow Apple

Starfruit

Pineapple

Vanilla

Butter

Question 2

A critical component of the aging process of Chardonnay is the presence of _____ or lack thereof. One of the easiest ways to discern guests’ preference in Chardonnay is to ask if they prefer _____ or _______ style?

Answer 2

oak! oaky or buttery

Question 3

What wine regions are generally recognized for producing great examples of each style?

Answer 3

oaked-California, Burgundy, and Australia

unoaked-Chablis and entry-level wines from Chile, New Zealand, and other parts of France.

Question 4

What is a basic blanket description of the tasting notes for those two styles?

Answer 4

Oaked Chardonnays are rich, full-bodied and often have additional oak-aged flavors of vanilla, baking spices, or butter. Flavors range from tropical (think pineapple or mango) in warm climate regions, to leaner, green apple and citrus in cooler climates.
Unoaked Chardonnay are not what you might expect! The taste is similar to zippy styles ofPinot GrigioorSauvignon Blanc, but without “green” flavors.

Question 5

What does Blan de Blanc mean & what style of wine would you expect?

Answer 5

it means that you are drinking 100% chardonnay. you would expect a champagne.

Question 6

A common rule of thumb for pairings of oaked Chardonnay is what?

Answer 6

Keep spice and flavor intensity low while accentuating creamy, buttery flavors and textures. This is a wine worthy of lobster.
Oaked Chardonnay

Bolder Chardonnay wines call for crab cakes, linguini vongole (clams), halibut, or even pork tenderloin with apples. For vegetarians, lean towards rich or starchy vegetables like corn, pumpkin, or squash. Also, mushrooms are a must!