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+--- Forum: Chardonnay/White Burgundy/Pinot Blanc/Melon (https://www.wines.com/wineboard/forum-21.html)
+--- Thread: 1999 Benoit Ente Puligny Montrachet Champ Gains (/thread-5536.html)
- wondersofwine - 05-18-2003
Wasn't going to post on this because I didn't really take notes, but after just reading that we haven't had many postings on Chardonnay, I decided to put in a minimal note. (Also this was one of several wines that all proceeds go to sponsor the female chef on her bicycle ride to Washington, DC for AIDS research). This is a really lovely French white burgundy. I had a 3-oz. pour at a wine tasting restaurant in Raleigh along with a 3-oz. pour of Greenhough "Hope" Vineyard Pinot Noir from New Zealand. The P.N. was a mild disappointment.
The Puligny-Montrachet had enticing aroma--not particularly reminiscent of a particular fruit. It was somewhat minerally, had enough acid to carry it for aging, was not overcome by the French oak in which it doubtless spent some time, and was just a lovely balanced wine. I don't care for most California chardonnays anymore and wonder if the difference with French chardonnays lies in the clone used, the climate, a better grade of oak, winemaker's skill or what? I think part of it may be how "toasted" the oak is. This wine didn't tasted like burned matchsticks. In contrast, see my note under Sauvignon Blanc.
- Innkeeper - 05-18-2003
Somebody, I think either Foodie or Bucko, recently posted the reason. The culprit is the malolactic fermentation. This sucks all the natural acid and much else out of the grapes and substitutes milk acid. Imagine if your next glass of milk had been aged in new oak. This is not as far fetched as it sounds.