By Malcolm Willatts
Some people hate Chardonnay. That’s a simple fact. Stop and think about that for a second. Not just dislike it or prefer other grape varieties, but actually HATE Chardonnay!
When you say Chardonnay to most ‘haters’ they think of a particular type of Chardonnay, usually buttery, cloying oaked Chardonnay, but this is only one style …
By Rob Pickard
Following this week’s video post on Stonier’s focus on Pinot Noir and Chardonnay in the Mornington Peninsula, next up is another cracking video straight from the vineyards of Victoria. Senior Winemaker Mike Symons, takes us through Stonier’s detailed selection of single vineyard sites in the Mornington Peninsula, their individual terroir characteristics and the resulting Stonier wines….
By Rob Pickard
Based in one of the New World’s leading cool climate regions, and without doubt one of the most exciting wine regions in Australia, Stonier has long been famous for making some of the Mornington Peninsula’s finest Pinot Noir and Chardonnay.
Mornington is a fantastic region that offers a cool, maritime climate, ideal for growing these classic Burgundy varieties. Forget …
By Rob Pickard
Coming in all shapes and sizes, Chardonnay is a grape of many styles, and over the years has faced a tough old time from the wine consumer following years of over oaked, buttery styles, putting a large numbers of us off Chardonnay for good. Well thankfully the majority of those styles disappeared a long time ago, and people’s opinions are beginning to change, as …
by Gareth Groves
Last week I ran a wine tasting entitled ‘Chardonnay 101: A beginner’s guide to the world’s most famous white grape’. The tasting reminded me just how good this grape can be – from all sorts of places and at all sorts of prices.
So, here are my 5 reasons why we should all drink more Chardonnay:
1. Chardonnay loves food
Almost as much as I do. As …
Oh, Aussie Chardonnay! How we loved you in the 1980’s when you first burst into our Muscadet-filled lives bringing fruit, buttery barrels and echoes of sunshine where they had been enamel-stripping dryness and thoughts of damp camping holidays in France. Then in the early noughties, how we tired of your boastful, floozy charms, your loud obviousness and supermarket simplicity. It wasn’t you, it was us. We’d changed. Moved on.
by Jason Baillie
A team of thirsty Bibendumites recently visited California. This is the first of a few reports detailing exactly what they got up to across the pond.
Harvest time in San Luis Obispo, what a great time to visit the beautiful vineyards at Marmesa. After a well programmed tour of Napa and Lodi, I head down for …
Piuze is an outsider in Burgundy. A French-Canadian Montreal wine bar owner turned micro-negociant. In a recent article Jancis Robinson called Patrick “a truly thrilling new producer of hand-crafted Chablis.” High praise for someone currently vinifying on his third solo vintage…
by Miss Vicky Wine, http://missvickywine.blogspot.com
So I was going to write about Burgundy, or the Santa Cruz Mountains, and then … when following the beaujolais conversation on the Internet, I’ve started getting scared. Very few beaujolais drinkers seem to understand this region correctly, some drinkers that I can’t blame as they seem to be very badly informed. So from now on, I decided I should write an article a month on the region and …
I remember a young South African winemaker not long out of university swirling and sniffing a glass of Springfield Estate Wild Yeast Chardonnay and telling me that the way it was made contradicted everything he was told to do at school. “This is how not to make wine,” he told me “and I love it.”
