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+--- Thread: My Next Chardonnay? (/thread-5463.html)
- quijote - 02-09-2003
Recently I've tried and enjoyed a Lindemans Bin 65 2001 Chard, and I'm wondering where I may try going from here.
I know the answers to this are infinite and on the subjective side, but I would like to try a "typical" and easy-to-find unoaked Chard as well as a "typical" oaky Chard, just to compare. The Immer book lists some examples of both kinds of Chard, but I don't know one from the other.
Any prefs? If desired, I'll write out a list of the options she gives, though I suspect many of you already know her choices, or least know the most representative of them.
- Kcwhippet - 02-10-2003
If you want to try the old compare and contrast, here's some examples of both. For unoaked, two I like are Kim Crawfoed's Unoaked Chard and Alpha Domus Chard, both from NZ. For oaked, try Toasted Head and J. Lohr Riverstone Chard.
[This message has been edited by Kcwhippet (edited 02-10-2003).]
- wondersofwine - 02-10-2003
You might find a Clos du Bois Chardonnay at your local store. I liked the Alexander Valley one at a wine tasting and it didn't seem overly oaked but is probably not virgin (no oak).
- Innkeeper - 02-10-2003
If you want a genuine, certifiable oak bomb. Pick up Forest Glen. It tastes more like a forest than a wine. They live up to their name.