Question ... why do the French wines have that funk. I usually get a “musky” aroma from the Pinots or Bordeaux that I don’t like. Have not experienced it from a Chard yet ... thanks
Hi! Yes, we do. We're actually doing one this Thursday in the Greater Seattle Area: woodinvillewinecountry.com/meet-wine-folly-author-woodinville-hours/ As for the information, we do update our Social Media Channels (FB, TW, IG) whenever we can with upcoming events.
hei Madeleine! love your channel! I'm from Brazil, and work in wine shop... like to learn about different kind of wines, and all the stuffs... your channel it's awesome! congratulations! love all!!! bye
Basically... arsenic was used a long time ago in farmland soils across around the world and in the US. Very bad. We don't do this anymore. Plants slowly disperse the stuff through their leaves and fruits. This process slowly distributes the stuff to manageable levels in water, food stuffs etc. And since wine basically condenses fruits together, the levels are a bit higher in wine. It's likely that some regions have less arsenic than others, and some have more than others. Although extensive testing on this front hasn't been done to my knowledge. Here is our article about arsenic in wine: winefolly.com/lifestyle/waiter-theres-arsenic-in-my-wine/ There was a class action lawsuit where a guy took chemical analysis' of wines. Here are the details on that case: www.winespectator.com/articles/california-court-dismisses-arsenic-lawsuit-against-wineries-52904 Personally, I think this was someone taking advantage of language in regulation in order to make a buck. No disrespect there, I believe truthful labelling in wine is the future, and we have a long way to go. But fear isn't a good way to go about it. we put wine into our bodies, and deserve to know the chemical attributes (beyond things like alcohol level) in order to learn more about how it affects our bodies and health. Even in moderation ;)
Wine Folly thank you so much for your reply! What a fountain of information. I really appreciate the time you spent to send that over. Thank you, very much. I appreciate it. I’ll check your article now :)
First....French have production laws governing the amount of fruit produced on the vines...percentage of alcohol, limited to 12%, no oak in the Chablis region, stainless steel or concrete, no ML, equals acidic, bright and refreshing wines, Burgundian wines use high quality oak, Damy, Radoux, these are where the premium Chardonnay is produced, age worthy wines, California chardonnay is high Ph, full of sulfites, short lifespans.
Well, well, many Chardonnay from Chablis are today matured in concrete vessels rather than oak, and this question should be primary before testing for the real characteristics of Chablis itself, versus Chardonnay matured in a similar way from California...
the Chablis is from the North of Burgundy, close to Champagne area. When Pouilly-Fuissé is from the south side of Burgundy, close to Macon (Macon coast). here a map : winefolly.com/review/guide-to-burgundy-wine-with-maps/ The soils, sun exposure, wind direction, winemaker touch, etc... (meaning terroir) are different. Even if they don't use a lot of oak. In Chablis they can use oak, but don't be mistaken by the fact they can mix new oak and old oak. For example : the Chablis 1er Cru can have like 10% new oak with a blend of 10% of 2 years old oak. The Grand Crus can have up to 30% new oak. The 70% left can be stainless steel or over 3 years old barrels. (They usually use a barrel up to 5 years) Pouilly-Fuissé will mainly without oak or just like 10% to 15% of 2 or 3 years old barrels. Just a touch of structure, no oak flavors. So, if you ask for oak, ask for the percentage of use. Not only "oak".
Chablis are all Chardonnay wines with 4 different levels and dozens of estates (and as many different wines). You can hardly compare with 2 wines. One would have to compare with dozens of samples to come to a conclusion.
You can compare them easily. It's as easy as comparing these two bottles with one another. That being said, if you want to be an expert, you would have to taste dozens if not hundreds of wines from both regions from all over and compare different vintages. So, yes?
Ill suggest OR Chardonnay from Purple Hands 2016 Latchkey at a “reasonable” price of $45 ... if you want to go upstream try Domaine Serene Chardonnays ... any Chard they have is great. Enjoy ... if you try it shoot me some feedback everyone.
I’ve never liked Chablis. I’ve spent quite a bit of money on some bottles but it was always too sharp and grassy. I’m Not going to risk good $$ on it again.
You actually haven't seen her buzzed, so how would you know the difference between that and her being her usual effervescent self? Not a productive statement. Now ask yourself this. "Would I have said the same thing about Julien Miquel?"
do I get the sense you favor the creamy CA Chardonnay when you say the Chablis is totally dry ? uhmmm oh well everyone has their taste.... they are very different wine styles of the same varietal coming from different climates, and the baby dipper thing ? I think you want to be funny but can across a real negative to you. cheers / I'll check out some other reviews from you
thats not a good chablis you are tasting , thats just some cheap stuff . you need to taste Grand Cru Chablis.$80 will get you decent bottle . well worth it with Oysters or Lobster
heh. I actually did that once. Put a baby diaper up to my nose. I immediately redacted all my comments on smelling baby diaper in wine. Diapers smell bad!
I liken that to the apples and peaches that fell off the trees in my Uncles orchards in the late August heat. I think of those days every time I get that scent out of a wine, when i was a young and callow fellow
chablis totally changed my mind on chardonnay, love it
You're happiness is so inspiring. Love you girl!
Gosh you're a delight! I take my Chard with a smile whether it's Chablis or Cali butter
Actually I prefer a Chardonnay from the Grand River Valley (Ohio) over either one of those.
The French funk spittle A+
Why taste the California first, since we know the styles?
I’ve had Bichot Chablis before where it had a very buttery finish. It’s all up to the winemaker
Question ... why do the French wines have that funk. I usually get a “musky” aroma from the Pinots or Bordeaux that I don’t like. Have not experienced it from a Chard yet ... thanks
Some oregon wines have that "peat" also. Depends on the region, Burgundy and Bordeaux have much different "terroir" as well as wine making styles
Makes perfect sense to me. Thanks, Madeline.
You’re hammered
Glad to see this channel more active. I hope you're willing to answer my question:
Do you do book signings? Where might I find that information?
Hi! Yes, we do. We're actually doing one this Thursday in the Greater Seattle Area: woodinvillewinecountry.com/meet-wine-folly-author-woodinville-hours/
As for the information, we do update our Social Media Channels (FB, TW, IG) whenever we can with upcoming events.
hei Madeleine! love your channel! I'm from Brazil, and work in wine shop... like to learn about different kind of wines, and all the stuffs... your channel it's awesome! congratulations! love all!!! bye
Back in 2014, I had read that California grapes have more naturally occurring arsenic in wines. Do you have any information on that?
Basically... arsenic was used a long time ago in farmland soils across around the world and in the US. Very bad. We don't do this anymore. Plants slowly disperse the stuff through their leaves and fruits. This process slowly distributes the stuff to manageable levels in water, food stuffs etc.
And since wine basically condenses fruits together, the levels are a bit higher in wine. It's likely that some regions have less arsenic than others, and some have more than others. Although extensive testing on this front hasn't been done to my knowledge.
Here is our article about arsenic in wine:
winefolly.com/lifestyle/waiter-theres-arsenic-in-my-wine/
There was a class action lawsuit where a guy took chemical analysis' of wines. Here are the details on that case: www.winespectator.com/articles/california-court-dismisses-arsenic-lawsuit-against-wineries-52904
Personally, I think this was someone taking advantage of language in regulation in order to make a buck. No disrespect there, I believe truthful labelling in wine is the future, and we have a long way to go. But fear isn't a good way to go about it.
we put wine into our bodies, and deserve to know the chemical attributes (beyond things like alcohol level) in order to learn more about how it affects our bodies and health. Even in moderation ;)
Wine Folly thank you so much for your reply! What a fountain of information. I really appreciate the time you spent to send that over. Thank you, very much.
I appreciate it. I’ll check your article now :)
First....French have production laws governing the amount of fruit produced on the vines...percentage of alcohol, limited to 12%, no oak in the Chablis region, stainless steel or concrete, no ML, equals acidic, bright and refreshing wines, Burgundian wines use high quality oak, Damy, Radoux, these are where the premium Chardonnay is produced, age worthy wines, California chardonnay is high Ph, full of sulfites, short lifespans.
If you blind tasted me with a Chablis and Pinot Grigio, I’d probably think both where Pinot Grigio.
Well, well, many Chardonnay from Chablis are today matured in concrete vessels rather than oak, and this question should be primary before testing for the real characteristics of Chablis itself, versus Chardonnay matured in a similar way from California...
Wichita Kansas here! Thanks for the video!
I wish I had her job
She is Adorable!
Can you tell me what the differences are between Chablis and a Puilly Fuisse?
the Chablis is from the North of Burgundy, close to Champagne area.
When Pouilly-Fuissé is from the south side of Burgundy, close to Macon (Macon coast).
here a map : winefolly.com/review/guide-to-burgundy-wine-with-maps/
The soils, sun exposure, wind direction, winemaker touch, etc... (meaning terroir) are different. Even if they don't use a lot of oak.
In Chablis they can use oak, but don't be mistaken by the fact they can mix new oak and old oak.
For example : the Chablis 1er Cru can have like 10% new oak with a blend of 10% of 2 years old oak.
The Grand Crus can have up to 30% new oak. The 70% left can be stainless steel or over 3 years old barrels. (They usually use a barrel up to 5 years)
Pouilly-Fuissé will mainly without oak or just like 10% to 15% of 2 or 3 years old barrels. Just a touch of structure, no oak flavors.
So, if you ask for oak, ask for the percentage of use. Not only "oak".
I love you!
Madeline, you educateme while maintaining a healthy dose of hilarity. Need to get your channel traction
I got the impression she was a couple of bottles in when she made this video! 🥴
Chablis are all Chardonnay wines with 4 different levels and dozens of estates (and as many different wines). You can hardly compare with 2 wines. One would have to compare with dozens of samples to come to a conclusion.
You can compare them easily. It's as easy as comparing these two bottles with one another. That being said, if you want to be an expert, you would have to taste dozens if not hundreds of wines from both regions from all over and compare different vintages. So, yes?
Lemon jolly rancher?
Sure!
X hello guys I just needsome advice on Chardonnay wine anybody have some good ones they would like to share?😊
Ill suggest OR Chardonnay from Purple Hands 2016 Latchkey at a “reasonable” price of $45 ... if you want to go upstream try Domaine Serene Chardonnays ... any Chard they have is great. Enjoy ... if you try it shoot me some feedback everyone.
Wow nice no-nonsense spitting skills. Blown away.
I’ve never liked Chablis. I’ve spent quite a bit of money on some bottles but it was always too sharp and grassy. I’m
Not going to risk good $$ on it again.
A lot of French chardonnay needs age. I'm only just opening my champagne Chardonnays from 2011.
So funny how tastes differ, it’s one of my favourites!
@@notorio526 You mean Crément Chardonnay. And actually all Chablis wines are Chardonnay.
이쁘다... ㅋㅋ 아기 기저귀가 뭔 냄새지...
Challis is a little heavy on the baby diaper...
Dont spit the wine. This hurts my heart
huh. I wonder if it was like watching Kurt Cobain smash that classic Fender Jaguar
Why is she spitting, she’s already drunk.
You actually haven't seen her buzzed, so how would you know the difference between that and her being her usual effervescent self? Not a productive statement. Now ask yourself this. "Would I have said the same thing about Julien Miquel?"
@@dustinplatt1481 but Julien don’t be giggling through his videos
@@SmartDave60 moron
lol most people have a bucket to discard in, here nope - just spit it out haha!
Yall is not a word.
Real classy spitting there chick!
well., french chablis with no oak is best paring with japanese food. creamy butter taste does not match with japanese food.
+1 like for spitting :)
do I get the sense you favor the creamy CA Chardonnay when you say the Chablis is totally dry ? uhmmm oh well everyone has their taste.... they are very different wine styles of the same varietal coming from different climates, and the baby dipper thing ? I think you want to be funny but can across a real negative to you. cheers / I'll check out some other reviews from you
Both are chardonnay grape. It took me 15 years to understand and appreciate the complexity of the Chablis, I dont think a 3 min video will do justice.
Idiot
@@dr.angerous you're an idiot. Phillipe is right.
Et moi, ça m'a pris 2 heures 😁 L'or des dieux.
Baby diaper = violet.
thats not a good chablis you are tasting , thats just some cheap stuff . you need to taste Grand Cru Chablis.$80 will get you decent bottle . well worth it with Oysters or Lobster
Please keep these videos to yourself. Makes me thirsty of anything but Chardonnay
How the hell do you get a baby diaper on a wine?? 🤣🤣 I guess you have to be a little psychotic to do that??
heh. I actually did that once. Put a baby diaper up to my nose. I immediately redacted all my comments on smelling baby diaper in wine. Diapers smell bad!
I liken that to the apples and peaches that fell off the trees in my Uncles orchards in the late August heat. I think of those days every time I get that scent out of a wine, when i was a young and callow fellow
I love Chardonnay but find Chablis boring. I never buY it any more. Grassy. Green. Green apple. No. No.
Certainly took me a few times to "get it" with Chablis.
Lol maybe stick to the books and maps? You're amazing but too different from how I'd imagine you after reading your works.
Watch her 101 videos, where she explains things methodically
this makes no sense at all, sorry.