You say you don’t like Chardonnay? Are you sure? You may not, but then again you may. The grape may be fairly standard, but there are many factors that go into what it will taste like (and whether or not you may like it). Here are a few of them:
- Is it oaked? Oak can impart many flavors, such as vanilla and cedar, for example.
- If so, what type of oak? (French oak is more subtle than American oak and new oak is more pronounced in the fragrance and taste that it imparts than older oak).
- Where is it grown and made? French varietals tend to be more “minerally,” less full-bodied, with a lower alcohol content than Napa Valley Chards, for instance. The cooler climate and the conservative, traditions of most French winemakers are also key components here.
- If you are a fan of a buttery Chard, look for one which underwent malolactic conversion (converting to lactic acid, resulting in buttery flavors and a creamy texture).
- Asking your local wine merchant or winemaker if the Chardonnay is typical for that region, country, etc. is also helpful.
As is true with wines generally, some wines are better when paired with food, while others may be enjoyed more on their own. Oaked Chardonnays are great to enjoy on their own, while unoaked or “Naked Chardonnays” tend to be a little more food-friendly; while the buttery varietals can certainly be enjoyed with a buttery-flavored dish or all by itself. Not saying you can’t enjoy them all by themselves and with food, just that they have different qualities. Vive la difference!
I have barely scratched the surface of the variables which may affect whether or not you may like Chardonnay, as it is a unique grape which can yield very different results. But many of these factors apply to most varietals and getting to know more of the variables can only enhance your enjoyment of wine. Certainly choosing a winery with an excellent reputation for making consistently good wine, goes without saying.
Why not learn by tasting. California, obviously makes tons of great Chards that run the gamut of characteristics mentioned above and at many price points. Comparing California and French Chards is always interesting, but this is a blog about New Jersey wines. In general, the New Jersey Chardonnays I have tasted (where the grapes were grown in New Jersey) may fall somewhere between the French version and the California version. But the temperatures and climates are certainly more similar between France and New Jersey. Many of the NJ winemakers are also leaning toward the more subtle European oaks. A few NJ Chards to try soon (needless to say, a very incomplete list):
- Unionville makes four Chards that are all very good and all different.
- Beneduce makes a lightly oaked Chardonnay that is very good.
- Sharrott makes three that are definitely worth tasting: Unoaked and Barrel Reserved; they have also made a Three Oaks Chardonnay in the past.
- Heritage makes an Estate Reserve Chardonnay and a Pumpkin Hill Chardonnay that are both terrific.
- White Horse Winery has made three Chardonnays (from Stainless Steel Chardonnay, to a Lightly Oaked Chardonnay and a Barrel Fermented Chardonnay). I have enjoyed all three.
- Hawk Haven makes a very good Naked Chardonnay, as well as their regular Chardonnay and A Signature Series Reserve Chardonnay. You can’t go wrong with these three, either.
Compare, contrast, enjoy!
For more information about this topic and many others, I suggest consulting the resources previously written about and shared on these pages at http://wp.me/p74VSa-eJ
Kevin Zraly (one of the resources mentioned above) does a nice job of sharing notable, consistently good producers of each of the major wine varietals of interest.
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Cheers!
