A Few Chardonnay Questions

[lipwig]

Wow IK! Do you usually answer posts in less than 5 minutes?? [img]http://wines.com/ubb2/wink.gif[/img]

Here's my $.02:
I would imagine that your Cali Chard is going to be buttery. Chardonnay grapes from Cali usually have higher levels of malic acid, so winemakers usually put them through a process called malolactic fermentation (mlf) to convert the harsher malic acid into softer lactic acid. This is the primary reason for the buttery characteristic in chardonnays. Unfortunately Cali Chards are also the ones that will probably have the heavier toasty caramel characteristics you like. You may notice the buttery character less if you pair it with food on the more acidic side to balance it out. Or you may just want to give it to your sister.

When I want to have a pretty good idea of what to expect when I pop a cork, I head to the vineyard's website. They almost always have winemakers analysis of the wines, including tasting notes.

Lastly, here's a recommendation. If you like the fuller-bodied aromas and flavors of Chards, try picking up a bottle of Vigonier some time. I usually like any Vigonier but I'd recommend the Abundance Vineyards Talmage Block Viognier from Santa Rosa, CA. It's moderately priced. I get it here for $13 and some change, but if you buy it directly from them it's around $18. It has wonderful fruit flavors and lacks the buttery notes. Unfortunatley it also lacks the heavy oaky characteristics, but it's a great Chardonnay alternative.

Lipwig