Need help in selecting a white wine

[culinart]

WOW. that is a very nice list there wonders and kcw! I hope that i can at least find one of them at my local liquor store.
I have noticed, when browsing around the store, that white burgundies are quite expensive. As a matter of fact, all french wines are more expensive as a whole. For example a chardonnay from france will avg 5-7 dollars more than any other countries chardonnay (or whatever white wine it is) Why is that?

Innkeeper>>>well, that wine I bought was definitely a oak bomb. I gave the glass a nice swirl and took a nice inhale to see if i could sense what was to come. On the very first drink, i could "feel" the oak settle in on my taste buds. I dont think it was that bad but to go from a unwooded chardonnay then to a rich oaky chardonnay, probably didnt do it justice. Something more balanced in between the two wines, I could see myself liking very much. And sometimes I feel that the ppl who describe the wine on its back label tend to overexaggerate! For example the McWilliams Hanwood i am drinking, I sense NO "intense layers of melon, fig and peach flavors"...however i did experience a buttery, nutty and rich oak finish to it. When i read the labels, it seems so attractive but when you're finished with it, you get the sense that they talked the talked but didnt walk the walk. Which is quite disappointing, to me it seems like false advertising...or maybe I just cant taste those flavors that they described. What am I , a dog? My senses are not that great and super sensitive. =D

Thanks for all these great recommendations!

culi,

=)