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Presentation on theme: "CHARDONNAY : THE WINEMAKER’S GRAPE April 11, 2015."— Presentation transcript:


2 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.

3 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:  ????

4 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

5 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

6 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

7 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.

8 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.

9 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

10 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.


12 CHARDONNAY BY THE NUMBERS  Chardonnay is the 5 th most planted grape in the world, and the most planted white wine in the United States with over 100,000 acres.

13 CHARDONNAY IN FRANCE  France- The 2 nd 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


15 CHARDONNAY IN FRANCE Maconnais- White 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. Champagne- Chardonnay 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.

16 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.

17 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



20 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.

21 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


23 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.

24 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.


26 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.


28 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.


30 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


32 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.


34 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.


36 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


38 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.



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