WELCOME & OVERVIEW Welcome and Thank yous! Explore the many
styles of the worlds best-selling white wine. Learn about
winemaking techniques used to create so many versions from the same
grape. Discuss chardonnay terminology, buying strategies, as well
as food pairing recommendations.
Slide 3
BUT FIRST. LETS TALK ABOUT ME The Past: Ponca City Oklahoma
State University Culinary Institute of America The Broadmoor The
Present: Oklahoma City Golf and Country Club The Future: ????
Slide 4
NOW FOR THE FUN PART.TASTING Take 6 or 7 minutes to taste
through all the wines. Write down any descriptor words you find
while smelling and tasting. Look- Color can tell you a lot! Age
clues and possible oak aging Swirl- Allows oxygen into the wine,
releases esters, ethers & aldehydes Smell- Identify aromas,
recognize defects (corked bottles, oxidation, etc) Taste-
Sweetness, Acidity, Bitteness, Tannin, Fruit Characteristics, After
Taste Savor- Do you like the wine? Is it your style? Does the wine
have balance
Slide 5
CHARDONNAY DESCRIPTORS Aromas & Flavors Tree Fruit Apple,
Pear, Peach, Citrus Fruit Lemon, Grapefruit, Orange Tropical Fruit
Pineapple, Melon, Banana Oak Vanilla, Spice, Smoke, Butter Scotch
Other- Herb, Spice, Flower, Mineral, Earth Styles Crisp Clean and
Fresh fruit with little to no oak aging Oaky Lush and round with
fruit flavors heightened by oak aging Elegant Smooth and complex
fruit flavors with a buttery texture
Slide 6
TERMINOLOGY Malolactic Fermenation- The process of taking
harsher malic acid in a wine and converting it to a softer lactic
acid, yielding a softer texture and buttery flavor. Sur Lie Aging-
Translates to on the lees. Process where wine is aged on dead yeast
cells and other grape particles and yields a toasty, nutty hazelnut
quality to the wine as well as adding depth and complexity
Slide 7
A BRIEF HISTORY OF CHARDONNAY Chardonnay is thought to have
originated in Burgundy Said to have gotten its name because the
grape originated from a village of the same name in Maconnais
France in Burgundy. The name Chardonnay means Place of cardoons and
thistles in Latin. DNA Researchers at UC Davis found the chardonnay
grape to be a cross between Pinot and a croatian varietal called
Gouais Blanc. Also goes by the names Aubaine, Beaunois, Melon
Blanc, and historically Pinot Chardonnay.
DRUNK MONKS Chardonnay is believed to have been distriubted
through France by Cistercian Monks. The earliest known reference to
Chardonnay was written by monks in the year 1330 in a vineyard
journal. Those monks are believed to be the first group to plant
the grape in their vineyards for the purpose of mass production of
the wine
Slide 10
DRUNK MONKS (CONT.) The monks began noticing differences
between grapes planted on different parcels of land and the
resulting expression of terroir they produced. This expression, to
them was clearly a message from God that needed to be cultivated
and understood. Thus the monks needed grapes that served as blank
canvases, allowing Gods message to be delivered clearly and
unmuddled.
Slide 11
Slide 12
CHARDONNAY BY THE NUMBERS Chardonnay is the 5 th most planted
grape in the world, and the most planted white wine in the United
States with over 100,000 acres.
Slide 13
CHARDONNAY IN FRANCE France- The 2 nd most planted white grape
behind Ugni Blanc (Cognac) Burgundy- Chardonnay is 1 of 2 dominant
grapes in the region White Burgundy- Benchmark standard for
expressing terroir and some of the most expensive white wines on
the planet ex. Montrachet, Corton-Charlamagne Chablis- Chardonnay
is the only permitted AOC grape variety in the region, with a more
acidic style, due to cooler temperatures and mineral notes due in
part to the limestone and Kimmeridgian soils
Slide 14
CHABLIS
Slide 15
CHARDONNAY IN FRANCE Maconnais- White wine production is
centered around 2 towns, Macon and Pouille-Fuisse. Macon produces
some great valued Chardonnays, while Pouille-Fuisse is extremely
sought after and can rival many of the Grand Cru White Burgundies.
Champagne- Chardonnay is one of three grape varieties allowed in
the production of Champagne. Grapes rarely ever reach full
ripeness, due to the low temperatures, despite getting as much sun
as Chablis grapes.
Slide 16
CHARDONNAY IN THE UNITED STATES California Brought to
California in 1880, and in 1938 the First commercial production of
California chardonnay was from plantings from the Livermore Valley
AVA. Wente Vineyards developed a chardonnay clone that was used by
several vineyards throughout the 1940s. At first the trend was to
imitate the great Burgundy wines, but in an effort to differentiate
themselves it soon gave way to a more buttery, oaky style of
wine.
Slide 17
CHARDONNAY IN THE UNITED STATES Best growing regions for
chardonnay in California Napa Valley- Apple, Tropical, Toasty
Vanilla, Balanced Acidity Sonoma- Citrus, Apples, Pears, Bright
Acidity Central Coast- Green Apple, Pear, Citrus and Toasty
Notes
Slide 18
FLAVOR PROFILE
Slide 19
OAK AGING
Slide 20
OAK AGING PROCESS Barrel aging serves 2 main purposes Allow a
slow introduction of oxygen into the wine Imparts the flavors of
the toasted oak into the wine. Wines Aged in new oak barrels is
referred to as New World Style even though many European wineries
age in oak as well.
Slide 21
OAK AGING PROCESS Young wines can sometimes taste raw and green
and need to settle. That aging can be done in stainless steel
tanks, cement vats and new and old Oak barrels varying in size. The
wine undergoes subtle chemical changes, resulting in greater
complexity and a softening of the harsh tannins
Slide 22
ALL SHAPES AND SIZES
Slide 23
CHARDONNAY AROUND THE GLOBE Australia- Full flavored, tropical
fruit focused rich and thick chardonnays Grown in the coolest
regions of a hot continent New Zealand- Styles vary from intensely
flavored, refreshing unoaked whites to more complex and richer
Burgundian styles from Oak. South Africa- Relatively cool climate
area, so chardonnay is typicaly planted around the coast to help
with ripening the grapes. Italy- Typically used for blending
purposes, however single varietal forms are steadily increasing.
Found mostly in the northern most regions.
Slide 24
JUDGEMENT OF PARIS Held in Paris in 1976, the event was put on
by English wine merchant Steven Spurrier in an effort to show the
superiority of French wines. Jury of 9 renounded French wine
tasters, tasted each wine in a blind format. The contest was said
to have been rigged so that the French would wine, however the
results showed California ahead. A monumental event for California,
showing that France wasnt the only place that could produce
incredible wines.
Slide 25
CHATEAU MONTELENA- NAPA VALLEY BRIAN BAKER
Slide 26
2012 CHATEAU MONTELENA TASTING NOTES In the glass, the 2012
Chardonnay bursts with aromas of ripe peach, green apple, and
honeydew. Next comes a touch of vanilla, lavender and orange
blossom, with an underlying note of star jasmine. The concentration
of the wine is evident on the palate: the rich viscosity is cut by
bright acid and layers of kiwi, grapefruit, and soft minerality.
The finish is pure bliss with a touch of sweet oak and lemon curd
that just doesn't quit.
Slide 27
A TO Z, OREGON DEB HATCHER
Slide 28
2013 A TO Z WINE WORKS The 2013 A to Z Chardonnay nose opens
with bright fruit like kiwi and tangerine, pear and stone fruits
then deepens to richer aromas of honey toast, rose and wet stones.
On the palate, the wine is juicy and round with well-balanced
freshness, minerality and structure. The zesty finish is crisp,
clean and pure with a lingering mineral nose.
Slide 29
LA FOLLETTE, NORTH COAST GREG LA FOLLETTE
Slide 30
2011 LA FOLLETTE, NORTH COAST Exhibits a delicate perfume of
white flower, lime and crushed rock. The bright acidity is balanced
by juicy nectarine and papaya with the luscious mouthfeel of
barrelaged Chardonnay. The late palate shows citrus and spicy
sandalwood culminating in a long finish of lemon peel and a
persistent minerality. Both elegant and energetic, our North Coast
Chardonnay is a harmonious blend of tank and barrel fermentations,
decidedly coastal in structure
Slide 31
COPAIN- ANDERSON VALLEY ANDY BARTEE
Slide 32
COPAIN TOUS ENSEMBLE Fermented in stainless-steel tanks and
neutral French oak barrels, our Tous Ensemble Chardonnay is vibrant
and elegant, balancing citrus fruit with stony minerality. Delicate
aromas of honeysuckle, mandarin blossom and fresh lemon lead to a
rich mouth feel with vibrant acidity and gentle flavors of stone
fruits and ripe pear.
Slide 33
KEENAN, SPRING MOUNTAIN DISTRICT MICHAEL KEENAN
Slide 34
KEENAN, SPRING MOUNTAIN The finished wine shows citrus, ripe
pear and green apple in the nose. Hints of lush white peach are
noticed as the wine opens up. The sur-lie aging has added richness
and complexity, and a touch of toasty oak returns on the finish.
Like all of Keenans wines, this Chardonnay is a food worthy wine
whose crisp acidity and medium body will accompany a wide variety
of food fare.
Slide 35
JOULLIAN, MONTEREY RIDGE WATSON
Slide 36
2013 JOULLIAN, ROGER ROSE Brilliant light straw color. Aromatic
ripe green apple, lychee, lime, Anjou pear and marzipan nose. A
richly fruited apple, pear and lychee entry leads to rounded silky
texture mid palate that finishes with persistent nuances of crme
Brulee and hazelnut
Slide 37
ROMBAUER, CARNEROS KR ROMBAUER
Slide 38
2013 ROMBAUER, CARNEROS Juicy peaches, pineapple and lime greet
the nose, followed by vanilla and cedar. Ripe tropical fruit and
fig jam flood the lush, silky palate. Soft spice, vanilla and
nectarines mark the lengthy finish, while fresh, mouthwatering
acidity leaves you longing for another glass.