The Classic Whites- Chardonnay


For several decades, chardonnay has been one of the most successful white wines in the world. The wine’s appealing big flavours- vanilla, butter, butterscotch, buttered toast, custard, green apple, tropical fruit, lemon, pineapple- are matched by equally effusive textures- creamy, lush, and full-bodied. (I sometimes think of chardonnay as Marilyn Monroe.)

To be truly great and to work well with food, chardonnay must taste like the fruit from which it came and must have a good core of acidity. Just as a cream sauce is supposed to complement the flavour of a vegetable, not disguise it, so too, the flavour of oak should be the seasoning, not the main dish.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s