France vs USA Chardonnay
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- Опубликовано: 22 май 2019
- Grab a glass and compare the differences between Chablis and Napa Valley with Madeline Puckette. Full wine info here: winefolly.com/episode/chablis...
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I had Chardonnay for the first time last night. And so far it's my favorite wine. Just getting into wine so emphasis on "so far." I find that buttery vanilla quality to be very pleasant. I ended up drinking far too much of it. But even the hangover was quite gentle.
Always love watching you! You teach me so much! Keep going strong 😊
Simply, simply love your evaluations. Fell in love with you and your website while living in Italy 2015-2018. Back in Texas now and can’t let go.
I love you too man.
Madeline, thank you for taking the time to make these videos!
Love you, too, Madeline. Nice job,as always.
One of my favorite NV chards! The current release of their 2016 vintage is killer. Highly recommend.
Loving the Wine Folly: Magnum Edition! Just received it and it's hands down the best wine reference book I own. Well done. Oh, and enjoyed the video too =)
Love this comment so much I want to marry it.
Another fun blind tasting, peace out, too! Thanks, Madeline.
Would be nice to see instructions on how to store champagne and other carbonated wines regarding cork preservation. How to distinguish champagne that allows aging and guided tastings of the aroma profiles of vintage champagnes.
Hi Madeline! Once again, your description of the wines was spot on, and made it easy to distinguish the American wine from the French. There is a restaurant in the city where I live (Springfield, IL) that has 2015 Chateau Montelena Chardonnay for $36 a bottle. Can you believe that?! I like Cali Chard, but at the top levels, French wines take the honors. Thanks for the great video!
I'll be right over!!! sheesh!
@@Winefolly I would buy you a bottle of Chateau Montelena any day - or, if I were flush, a bottle of Montrachet. My favorite Chardonnay wine. Have you ever thought about doing a video about Assyrtiko? Gaia Wild Ferment is heaven in a bottle!
@@daver8521 I love that wine. Gaia. REPRESENT.
Hey Madeline. A great video showing old world vs new world Chardonnay. Please try and do a tasting from the same region like a Bourgogne Village level vs Pouilly Fuisse types. Keep rocking as always !!
Definitely a great idea!!!
Great video!
I am getting more used to the beginning part where she goes like where we learn by drinking~haha
Lol
Great video & info 👏 🦋 Gracias 🇨🇺 🍮 ☕️
You are amazing Pura vida ...
Great video Madeline! I'm not usually a fan of chardonnay except for when its in sparkline wines! but i really should give the still stuff a better chance!
Also! I just watched Somm 3 finally! What was it like getting to taste the judgement of paris wine with Stephen Spurrier? So cool!
Shockingly good for how old it was. Lots of good acidity and not too boozy. I had lots of horehound candy notes, tobacco, but the profile was lithe and clean. Honestly, I cannot believe I tasted. Blown away. Still, if you aged a descent lower alcohol cab from Napa Valley, you could get a pretty similar taste profile. But... who has time anymore?
@@Winefolly I hope to one day taste a wine that is so old, to see how it changed over time and compares to a newer vintage!
Hi Madeline, great video! I'd be keen to see your take on Australian wines :)
Noted!
I will preface this by saying that I am more of a lover of full-bodied red wines, but I also enjoy sometimes tasting barrel-fermented whites and more.
I don't know if my taste buds are peculiar, but all New World Chardonnays come across as too sweet and barricaded in my opinion. They lack freshness and acidity
I am sure if you were in California you would find something closer to European white wines
Thank you for making such awesome videos and congratulations on your James Beard award.
Thank you!
Thoughts on Sancerre?
What is the name of that book beside you??
Best white wine I've had was a 1990 Woodward Canyon Columbia Valley; ripe melon, Golden Delicious apple, fresh grape, ripe acidity, length from here to next Tuesday. Modest oak. The way it should be made, low yields and restrained oak, IMO. Fun review, thx.! Subbed.
I'm definitely on board with Woodward Canyon, it's probably one of the best Chards I've had from Washington. Chardonnay in Washington is still very inconsistent. Although their Merlots and Syrahs knock my socks off.
That Chablis sound awesome.
Very good 🍷
aroma of thyme flower? I cant imagine as I am an Asian wine enthusiast. Btw, I am Chablis lover and I will try the one you tasted!! coz I am quite curious that you didn’t detect any mineral note from it?
It was SUUUPPER fruity. I think it was all those thiols. Smelled like star fruit / passion fruit. I didn't get any of that chalk / smoke / mineral notes like I might usually get. Surprising, yes but perhaps not unexpected.
Thank you for doing this video on chardonnay. Which one did you prefer? I noticed you didn't drink either one of them but you do when you have red. Why? Just curious 🙂
I finally found my spittoon. It's been a process! I figured I'd start spitting so people stop calling my an alcoholic. (they probably still will, but hey!)
I like them both quite a bit, but I think quality-wise the Smith-Madrone is technically superior. I mean, for around 30ish bucks, it kills!
Riesling chauvinist here. I accept only very few and un- or litte oaked Chardonnay as often encountered in Chablis. Buttery, heavily oaked Chardonnay make me ill. But with 200 bottles of wine in my cellar and only 2 Chardonnay, that should tell you something.
You are not alone in your Riesling chauvinism, brother. ;)
Riesling is the greatest yet Chenin is my favourite. Chardonnay is an amazing grape but personally I prefer it with less oak but each to their own and if someone else enjoys it all power to them.
Prefer Alsace PG and Riesling and despise buttery Chardonnay. Usually I can drink unoaked (cheap) chardonnay or in blends. But no white can seriously contend with cold-climate PG/Riesling (Alsace, mosel et. Al. )
Soteriologist you nailed it! Riesling will shoot Chardonnay out of the water in any respect , be it dry , sweet or sparkling wines. Bulky Californian vanilla/pineapple-perfumed Chardonnays are so off-putting
Great video! I'm going to review a Pouilly-Fuissé tonight for #ChardonnayDay
FOOOOO-SEE!
@@Winefolly It was quite good! So good, I may have opened another...
How i get the book and i would like to take some course with you online
You can buy our books here: shop.winefolly.com/collections/books or on amazon.com (PS. we're actually having a big sale on Collector's edition that ends after Memorial Day)
How funny, the minute you said “aromas of pine needles” I was thinking that reminds me of the Smith Madrone Cab Sauv I had recently. Good to know certain elements of that terroir transcend even the varietal. Love Smith Madrone!
Whats up with Hungarian wines? I would be so happy If you will make a video 🍷
tokaji wine?
Not only tokaji wine, hungary has more miracle 😊
Ok, because you’re so bubbly, pun intended, I’m a new subscriber.
I am a big fan of Louis Jadot's Chablis
Crack!!!! regards from Spain!!!
🥂
Whole Foods usually labels good wine.
Chablis rocks
we need to bewine friends lol
if kimmy schmidt was a wino
Uh... might want to change the banner at the beginning of the video... Chablis is not the same as Burgundy!
Dude. Eric. I love you bro but Chablis is totally in Burgundy.
OK, I’ll crawl back into my cave now.
@@ericeitzen8180 Now I love you even more. ♥
In my opinion? Domain Francois raveneau is the best Chardonnay in the world!
at first you say it ain't big on aromas and it's not aromatic, but you have smelled, Cream-brule, Apples, Pine Apples, Flowery, Spring time is the most aromatic time anywhere, how is that not aromatic..... or maybe explain what an Aromatic Wine smells like ?.
She sounds like she's spent the day "tasting"
For better or worse: that's actually how I sound sober.
Caution opinion coming
Malolactic fermentation mixed with probably too much oak is overdone on Chardonnay. More of your lean green apple is how it should taste. Regardless of origin.
Chardonnay from Napa is not the best one. You should have compared the region of CARNEROS, they produce the BEST Chardonnays in the region.
Carneros is a Napa appelation 🤣 (and also a Sonoma appelation, too. They split it)
3:23 At that point in time, you know that wine number 1 is a revolting and disgusting Napa Chardonnay, which have literally led millions of people to say that they drink ABC (as in, Anything But Chardonnay). You also know, at that exact moment, that wine 2 is a lean, crisp Chablis, with just the right amount of tension and acidity. Frankly, I have yet to taste a single California wine that does not try and mask the winemaker's lack of talent with gigantic amounts of oak and vanilline. Newsflash to Napa Valley winemakers: it's wine, not a butter tart or a french vanilla. If one wanted to taste an oaked Chablis done right, be on the lookout for a Chardonnay based Côte-de-Jura and do the comparison for yourself.
I actually liked the Napa Valley Chard better than the Chablis, and I'm a huge Chablis nut!!! You should really check out what Smith-Madrone is up to. I highly recommend their Riesling as well. There are people in Napa (and elsewhere in California) who are going against the oaky brokey movement. That being said, I love your call out for Jura. Super unknown region making fabulous whites! I also think your right to call out california for making too much bread and butter wines. Time will tell. It's the consumers that dictate what's popular... so we just need to go convince all our friends that spending $40 on unoaked chard is a worthy thing. Good luck. I'm with yah!
@@Winefolly It's funny that you'd say that, I read a study recently that says our palate gets used to certain taste profiles, which makes it hard to steer away from them. The participants in the study were blindfolded, and they almost systematically liked best local stuff or what is mostly available where they're at (Canadian context, participants from British Columbia liked BC wine best, participants from Quebec liked French wine best, and both groups were blindfolded). All this to say, oak and wine (and high sugar content) rarely if ever do it for me. Thanks for the tip on their Riesling, it happens to be my favourite (when done in the dry Alsacian style, not the sweet German style), will be on the lookout!
@@louisd.8928 I believe that. Really interesting stuff. It's weird. The more I learn about wine, the more my palate changes and evolves. Perhaps this is the secret?
No. Chard is not a 'neutral' grape unless it were a genetic mutant without pectin. That's because as a 'fruit', pectin accounts for fruit-based flavor.
And like other 'fruit', grape pectin develops with the ripening process. In this sense, non-developed pectin/not ripened fruit means you'll only taste the mineral bitterness of plant-acid compounds, called phenols.
Now what's important is that each of the varietals of of v vinifera is supposed to be grown in a certain place to produce a certain specific taste. For example, Chablis, being less sunny that Burgundy, will produce less ripe flavors.
So again, there's no such thing as 'neutral taste'; climate-based growing conditions largely determine taste differences with all fruit--including all v vinifera varieties.
So the French control this place/ripeness/varietal dynamic by a concept called 'terroir'. Yet there is no such scheme in amerika. This is important because when all all varieties of all species of grapes get ripe enough to eat, they taste 'grapy'. In this sense, they've fulfilled their biological destiny.
So what' s called 'Varietal Character' is that particular level of less-than-full ripeness that gives the signature taste that 1500 years of growing experience in Europe says that you should expect.
lastly, 2 basic factors effect a variance in color:
First, more ripe=higher pectin=higher density=greater refraction of light =more absorbed color. Just plain chemistry plus optic that sommeliers don't know.
Second, the addition of time in an oak cask.
Hahaha. Bill! You found me again! I swear. You must have made a RUclips account just to troll my work. What always blows me away by you, is that you actually sound somewhat intelligent, but instead of using your knowledge to help others (and help improve your own knowledge) you use it to try to hurt and debase others. Why you gotta be like that? You could maybe start a conversation with me and realize I'm actually a really awesome person. I'm also quite willing and capable of learning. So, I'll give you another chance Bill. Until next time.. tah tah!
@@Winefolly You as a person are of no consequence. Rather, acting in the public interest , I equally expose all sommeliers as purveyors of nonsense. Nothing personal.
And as for intelligence, saying that Chardonnay is 'neutral' indicates that you're yet to reject the obvious falsehoods acquired in sommelier klasses.
In other words, you should dedicate your excellent communication and organizational skills to better ends than passing on industry-fed disinformation...
But your statement has nothing to do with calling a wine grape “neutral.” We call it neutral because it doesn’t have high levels of monoterpenes in the aromatics.
The only thing you prove as anything that may resemble public service is that snobbery and condescension are still rampant in the wine business. So, here’s your last shot Bill, before I never talk to you again.
@@Winefolly I've deleted all statements that are not purely factual. Expressing my bile for sommeliers can be better done on other sites-- on which the recipient is not the kind, sensitive, intelligent, and engaging owner of Wine Folly.
Moreover, I agree that he industry is full of snobbery and condescension. Yet also lacking in a general how-things work understanding. Doubtless, we've both tried to address this serious fault, each in our own way. So my sincere apologies, then, for having mistakenly branded you as one of them.
I like your channel, but that intro was cringe!
Sorry about that
sorry. Chardy tastes like cats urine, My least liked "wine" from French Chablis to the stuff they make elsewhere. Give me a Reisling