Cote D'or Chardonnary

Question 1

Chablis

Answer 1

These are steely wines, with great acidity & texture with lemon and orchard fruit aromas. medium weight & minerality in finish.

Question 2

Corton-Charlemange

Answer 2

It is generally an opulent and broad Chardonnay, yet without the depth and concentration of Montrachet.

Question 3

Auxey-Duresses

Answer 3

white wines are more than an afterthought here, accounting for about one-third of production.

Question 4

Meursault

Answer 4

Classic Meursault white wine is rich on the palate, with a nutty, buttery, honeyed spectrum of flavors and a softer acidity than exhibited in Puligny-Montrachet.

Question 5

Saint-Aubin

Question 6

Puliny-Montrachet

Answer 6

the wines of Puligny are tightly wound and tense, yet long-lived—less round than Meursault, but more precise, as though chiseled from stone.

Question 7

Batard-Montrachet

Answer 7

vineyards have deeper soils and a slighterf incline, producing fatter and more exotic styles of Chardonnay.

Question 8

Chevalier Montrachet Grand Cru

Answer 8

produces edgy, reserved, and more elegant styles.

Question 9

Chassagne-Montrachet

Answer 9

broader and more thickly textured than Puligny—generally a result of heavier new oak usage—but more difficult to distinguish in broad strokes from Meursault.

Question 10

Montrachet

Answer 10

Montrachet itself—if one can acquire it—is a perfect combination: ripe, pure, concentrated, and framed equally by weight and acidity.

Question 11

Rully

Answer 11

Most Rully whites are fresh, fruity and easy to drink;

Question 12

Saint Veran

Answer 12

Acidity and richness come into play. The structure fresh and round.

Question 13

Macon

Answer 13

Most Mâcon Chardonnay is fermented in stainless steel, without oak.
In comparison to Chablis it tends to be fruitier and more open, but lacks Chablis’ sharp mineral edge and high acidity.