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a chardonnay vs a microbrew?

Well, here is the question. I'd like to know a chardonnay that has the flavor to match a good microbrew. This in the sense that a good microbrew stands out from a Bud light sort of thing. I want a chardonnay with a good full flavor that is not light and fruity, but more substantial. I want a chardonnay that mimics a chianti or a fat red Italian or French table wine or in its roll around the mouth friendliness/boldness. I want a chardonnay that looks and tastes as golden as its color, a color that does not need a tinted bottle to make it so. Thus far, my gold standard is Mike Moore's 1988 Chradonnay. Since that goes for $30 bottle and is not available in my area, I'd like to find a good replacement.

Reply to
Treemoss2
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Um, well, I've found that most Chardonnays with the colour you describe are fat, over oaked and boring. You should aim for a greeny-yellowish complexion, minimal oak and nice acid. Like a Chablis or some of the cooler climate Chardonnays coming out of Australian and New Zealand.

As for beer. The "microbrew" taste you say you like can be done on a "macro" level. It's all about ingredients and attention to detail. Just because big producers got away with selling us crap beer for so long doesn't meen that good ol' microbrew flavour can't be achieved by the dominant beer companies. I remember when "Redback" took off in Fremantle Western Australia, the revolution conquered the whole nation and now some of the big companies are making their own "microbrews".

Marcello

Reply to
Marcus Claudius Marcellus

What area are you in? Sounds like it might be Australia. I have such a wine available, but I'm in California - and you probably aren't. E-mail me for particulars if you're interested.

Tom S

Reply to
Tom S

I am in Colorado. I only used the color/microbrew comparison in order to try and describe what I was looking for. What I do not want is a chardonnay that is light and "thin" on flavor, but one that is robust and stands up to any red. I'd know it if I tasted it. I guess that is why the description of wines is so colorful.

Reply to
Treemoss2

What is this wine that you have available? Not that I'm interested in buying such a wine; I'm just curious.

Vino To reply, add "x" between letters and numbers of e-mail address.

Reply to
Vino

I well remember many of those huge Chardonnays from the 1970s. For all of their initial power, many in this style from Napa did not age well - perhaps the climate was a bit too warm and the grapes lacked acid. However David Bruce made several wines, including Chardonnay, that were as big and full as I have ever tasted. The grapes from the Santa Cruz mountains that Bruce often used gave a very powerful Chardonnay that often lasted well. Selection of grapes from Santa Barbara by Tom may turn out to be a good choice for this style of wine. My favorite current California Chardonnay is one of the several reserves that have been produced by Au Bon Climat from grapes in some of the best vineyards of the area. These wines have much acid when young and require some age for my taste. I have tasted several that have held up for over 10 years. Au Bon Climat reserve Chardonnays are big wines having about the power of a Batard Montrachet, but they are not in the huge style of the 1970s from David Bruce, for example. Good luck, Tom.

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Cwdjrx _

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