Brief article on Chardonnays

[wondersofwine]

I receive an electronic newsletter from MacArthur Beverages in Washington, DC. The latest newsletter has a nice brief explanation of different styles of Chardonnay and what accounts for the differences (i.e., buttery, oaky California style, minerally Chablis, green apple notes of other Chardonnays, etc.) Actually, Foodie had already explained that distinction for me shortly after I started participating in the Wine Board in discussing malolactic fermentation and the apple elements I noted in a Macon Vire wine. (The green apple crisp or tart character is lost when the vintner goes for malolactic or secondary fermentation which produces a lactic acid and a more buttery or softer, rounder element).