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Wine: Chardonnay
Wine: Chardonnay
Chardonnay is America's favorite wine. We reach for a chilled glass of Chardonnay
at about twice the rate of other wines, white or red. It's a versatile, adaptable white wine grape that
shows different sides of itself depending on
where it's grown and how it's handled in the cellar. Why Chardonnay? When barreled in oak, Chardonnay takes on a
richness characterized by honey and butter flavors.
When barreled in stainless steel, it reveals its
lighter side, coming across as fresh, bright and lean,
and full of mineral flavors. Because it's so popular and adaptable, Chardonnay
is being grown all over the world in a variety
of styles. Chardonnay excels in Burgundy, France its original home. Also, Chardonnay is the white wine that made
California famous (or infamous, depending on your
point of view). Stereotyped for producing big, rich, in-your-face Chardonnays. Some California versions can, in fact, be more subtle
than a butter bowling ball crashing across your dinner table. Experiment, too, with northern Italian, Chilean,
and Australian Chardonnays. Rich, oaky Chardonnays are the ones to pair
with rich, strong-flavored dishes. Try them with Dijon or butter sauces, crab cakes,
chicken and veal dishes, chowders, salmon and lobster. Chardonnay is a favorite with seafood. Minerally versions, like those from Chablis,
France, pair particularly well with oysters. At the wine store, if you're not sure whether
the style of Chardonnay is oaky or steely
(and the label doesn’t offer any clues),
just ask the wine merchant. Chardonnay doesn't like super-spicy dishes.
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
Blue Moon
Accurate astrology reading and forecast.
www.blue-moon.com/index.php
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The copyright for this content entitled "Wine: Chardonnay" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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This intel was contributed by Blue Moon
Blue Moon
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February, 2012
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