Transcript Chardonnay : The WineMaker’s Grape

CHARDONNAY :
THE WINEMAKER’S GRAPE
April 11, 2015
WELCOME & OVERVIEW
 Welcome and Thank yous!
 Explore the many styles of the world’s 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.
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:
 ????
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
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
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
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.
AND IN CASE YOU WERE
WONDERING
Arboisier, Arnaison blanc, Arnoison, Aubain, Aubaine, Auvergnat blanc, Auvernas, Auvernas blanc,
Auvernat blanc, Auxeras, Auxerras blanc, Auxerrois blanc, Auxois, Auxois blanc, Bargeois blanc,
Beaunois, Biela Klevanjika, Blanc de Champagne, Blanc de Cramant, Breisgauer Suessling, Breisgauer
Sussling, Burgundi Feher, Chablis, Chardenai, Chardenay, Chardenet, Chardennet, Chardonay,
Chardonnet, Chatenait, Chatey Petit, Chatte, Chaudenay, Chaudenet, Chaudent, Clävner, Clevner
Weiss, Cravner, Epinette, Epinette blanc, Epinette blanche, Epinette de Champagne, Ericey blanc,
Feher Chardonnay, Feherburgundi, Feinburgunder, Gamay blanc, Gelber Weissburgunder, Gentil blanc,
Grosse Bourgogne, Klawner, Klevanjka Biela, Klevner, Lisant, Luisant, Luizannais, Luizant, Luzannois,
Maconnais, Maurillon blanc, Melon blanc, Melon D'Arbois, Meroué,[5] Moreau blanc, Morillon blanc,
Moulon, Noirien blanc, Obaideh, Petit Chatey, Petit Sainte-Marie, Petite Sainte Marie, Pineau blanc,
Pino Sardone, Pino Shardone, Pinot Blanc à Cramant, Pinot Blanc Chardonnay, Pinot Chardonnay,
Pinot de Bourgogne, Pinot Giallo, Pinot Planc, Plant de Tonnerre, Romere, Romeret, Rouci Bile,
Rousseau, Roussot, Ruländer Weiß, Sainte Marie Petite, Sardone, Shardone, Shardonne, Später Weiß
Burgunder, Weiß Burgunder (normally refers to Pinot blanc), Weiß Clevner, Weiß Edler, Weiß Elder,
Weiß Klewner, Weiß Silber, Weißedler, Weißer Clevner, Weißer Rulander.
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
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 God’s message to be delivered clearly and
unmuddled.
CHARDONNAY BY THE NUMBERS
 Chardonnay is
the 5th most
planted grape
in the world,
and the most
planted white
wine in the
United States
with over
100,000 acres.
CHARDONNAY IN FRANCE
 France- The 2nd 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
CHABLIS
CHARDONNAY IN FRANCE
MaconnaisWhite 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.
ChampagneChardonnay 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.
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 1940’s.
 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.
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
FLAVOR PROFILE
OAK AGING
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.
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
ALL SHAPES AND SIZES
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.
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
wasn’t the only place that could produce incredible wines.
CHATEAU MONTELENA- NAPA VALLEY
BRIAN BAKER
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.
A TO Z, OREGON
DEB HATCHER
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.
LA FOLLETTE, NORTH COAST
GREG LA FOLLETTE
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 barrel–aged 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
COPAIN- ANDERSON VALLEY
ANDY BARTEE
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.
KEENAN, SPRING MOUNTAIN DISTRICT
MICHAEL KEENAN
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 Keenan’s wines, this Chardonnay is a
food worthy wine whose crisp acidity and medium body will accompany
a wide variety of food fare.
JOULLIAN, MONTEREY
RIDGE WATSON
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 crème Brulee and hazelnut
ROMBAUER, CARNEROS
KR ROMBAUER
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.
QUESTIONS AND HOPEFULLY ANSWERS
THANKS TO THE BROKERS!