Wine Region Report - Washington State

Wine Region Report - Washington State

"It was wheat to grapes, orchards to vineyards, and Rieslings to reds." - Kevin Zraly, Windows on the World Complete Wine Course 


The Washington state region is one of the "Big Four" of United States winemaking. Located in the Pacific northwestern portion of the country, Washington is home to 37,000 acres vineyards and 542 wineries. In the United States, Washington is the second-largest wine producing state with 156,000 tons of wine produced in 2010. 

Washington's first wine grapes were planted almost 200 years ago in 1825. By 1910, wine grapes were growing in most portions of the state. The 1960s ushered in the first age of commercial-scale plantings. Since 1970s, however, Washington's wine industry has matured considerably. In 1970, Washington was home to only 10 wineries, comprising 9 acres of vineyards. Today, this region is rising to prominence as one of the best wine regions of the world and home to the United States' second highest number of wineries for 2010. 

Washington's wine production is roughly 54% white wines and 46% red wines. The major white grapes grown in Washington are Chardonnay (5,992 acres), Riesling (4,404 acres), Sauvignon Blanc (993 acres), and Gewurztraminer (632 acres). In fact, Washington state is America's number one producer of Riesling. Washington's Chardonnays are also some of the best in country with its balance, great fruit, and lively acidity. The major red grapes of Washington are Cabernet Sauvignon (5,959 acres), Merlot (5,853 acres), and Syrah (2,831 acres). 

Within Washington state, there are 11 American Viticultural Areas (AVA). AVAs are specific grape-growing areas within a state or region recognized by and registered with the federal government. If an AVA is listed on the label, at least 85% of the grapes must come from that region. 

The first AVA established in Washington was that of the Yakima Valley in 1983. In the following year, 1984, two more AVA were established - Walla Walla Valley and Columbia Valley. The most recently established AVAs for Washington came in 2009 with Snipes Mountain and Lake Chelam. 

Yakima Valley is home to 50 wineries. In Yakima Valley, 2,090 acres are dedicated to growing Merlot. Merlots produced in this AVA are known for their sweet cherry, berry flaovrs and complex aromas. Also, wines produced from Merlot in the Yakima Valley tend to be full-bodied with soft tannins and a slightly higher alcohol content. Another 1,350 acres are dedicated to Cabernet Sauvignon, which grows well in the Washington state. Cabernet Sauvignon's from Yakima Valley age well and express characteristics of black currants, cherry, chocolate, leather, and herbs. Also, many vintners in Yakima Valley use traditional blending practices with Cabernet Sauvignon, often adding Cabernet Franc or Merlot with the wine. The most widely planted grape in the Yakima Valley AVA is Chardonnay, comprising 3,180 acres. Styles of Chardonnay range from crisp non-oak versions to more richer, fuller barrel fermented wines. Also, many wineries in Yakima Valley use secondary malolactic fermentation to add characteristics of vanilla and butter to the wine. 

Columbia Valley is Washington's largest viticultural AVA, responsible for 95% of Washington's wine production. This AVA also covers nearly 6,850 vineyard acres of wine grapes. In Columbia Valley, vineyards are planted on southern-facing slopes, which increases solar radiation during the summer months and promotes air drainage during the winter season. The Columbia Valley also has an average growing season of roughly 180-200 days with an average annual rainfall of 6-8 inches. 

In this Columbia Valley, Riesling, Merlot, Chardonnay, and Cabernet Sauvignon are the most widely planted, predominate grapes. 

The Walla Walla Valley region is the most remote of Washington's wine regions. The Walla Walla Valley region, roughly 530 square miles in size, is an arid AVA, known for setting the standard for the northwestern United States' Merlots and Cabernet Sauvignons. In 1999, this AVA was home to 800 total acres of vineyards. By 2010, this number had doubled to 1,600 acres. This AVA is also home to 120 wineries. 

Significant to this AVA, the Walla Walla Valley has been strongly affected by cataclysmic events, such as enormous basaltic laval flows dating back 15 million years, which established the formatio of the Columbia Plateau, which includes the Walla Wall Plateau. These events have contributed to Walla Walla's ideal grape growing soils. 

The Washington state region is divided into two regions, an east and a west, by the Cascade Mountains. This mountain range includes two active volcanoes, Mount Rainer and Mount St. Helens. This mountain range creates what is known as the "Rain Shadow Effect," meaning that clouds rolling in off the Pacific Ocean are stopped from moving on into the eastern portion of the state. Also, on the eastern portion of the region, geologic cataclysms created ideal soil conditions for growing grapes and producing high-quality wine. Today, vineyards on the eastern side of the Cascades are home to 99% of Washington's wine grapes, as well as 10 of Washington's 11 AVAs. 

Columbia Valley

In looking more specifically at the soil, Washington is home to a combination of mostly sandy, rocky-based alluvial soil. Some of Washington's soil is also windblown over periodic violence basalt lift. Types of soils overall include loess, basalt, silt, sandy loam, and clay. The sandy/rocky soils drain water deep into the Earth. This type of soil also holds up well against the common vine-killing pest, Phylloxera, which is unable to travel and reproduce in these soils. 

Columbia Valley

One major challenge winemakers face in this region is a lack of organic nutrients. Washington's eastern portion requires extensive fertilizing components. Also, throughout the state, there is a growing presence of organic composts and teas to help sustain the vitality of the soil. 

Yakima Valley

There is also a significant difference in the climate of the east and west regions. The west-coast maritime climate brings with it sixty inches of annual rainfall along the coast. The eastern continental portion only sees roughly eight inches of rain annually. Grapes also thrive in the eastern portion's hot, arid summers. During the day, grapes planted in the eastern portion of the region receive 16 hours of sun at high latitudes. Throughout the summer, from June 1 to October 15, the region averages a daytime temperature of 78 degrees Fahrenheit. In comparing the day-to-night temperatures, it can be noted that there is a 40 degrees Fahrenheit difference in the state. This drop in temperatures causes the Malic acids in the grapes to dissipate through respiration during the warm temperatures, while the cooler evenings preserve the acid. 

Also, the eastern wine-growing region has an ideal irrigation system sourced from the Columbia River, the 15th largest river in the United States. In fact, the Columbia River catches the Cascades, Rockies, and Blue Mountains snow runoff. Also, underground aquifers in the region run through levels of basalt lava flow and can be tapped through wells. This efficient irrigation system helps produce perfectly ripe grapes in what is an otherwise dry, arid region of the state. 

Lastly, the eastern portion of Washington is resistant to a common fungal diseases, like oidium, peronosperal, and grey/black rot. These types of mildews require a humid environment in order to thrive and infect the crop. Due to its mildly arid climate, the eastern portion of the region remains relatively fungus free, resulting in a decreased need for chemical based anti-fungicides. Accordingly, winemakers are able to use natural practices that leave soils vibrant and healthy.


Sources - Information:

Zraly, Kevin. Kevin Zraly's Windows on the World Complete Wine Course. New York: Sterling Epicure, 2011. 66-67. Print.
http://www.winesnw.com/wahome.html
http://www.washingtonwine.org/wine-101/perfect-classroom/
http://www.winesnw.com/wahome.html
http://www.washingtonwine.org/wine-101/regions/columbia_valley.php
http://www.winesnw.com/walla.html
http://wineyakimavalley.org/varieties_296.html


Sources - Pictures: 

http://www.arborcrest.dreamhosters.com/wp-content/uploads/2011/07/AVA-Map1.jpg
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCXQeu7BnMpIO-xOz2pNq7pVMsybaaeuI-0Z4zQZB6ssnjFxhsQ8mm-MC04BFSaM9XQ04r9jJz8dAISVcB0ZJO_cZgKwm2LOtTuyVea-1k-De52v53WhTzNE6V0saTkLDdyNstEJZqFKq/s1600/Walla+Walla+Vintners+2008+Walla+Walla+Valley+Cabernet.jpg
http://admin.vineyard2door.com/files/art/thumb/39500/2011%20C%20E%20Vineyards%20Chardonnay-Roussanne-Front%20Label.jpg
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http://www.washingtontastingroom.com/wp-content/uploads/Year-in-wine-12-chart.jpg

Grape Variety Report - Sangiovese

Grape Variety Report - Sangiovese

“In bad years, vintners vehemently dismiss it as una brutta bestia (“an ugly beast”). In good years, it is elevated to the enological equivalent of sainthood.” – Monica Larner, Wine Enthusiast Magazine, 03/02/2011

Sangiovese is Italy’s most widely planted red grape varietal, primarily planted in the Tuscany region. Sangiovese gets its name from the Latin Sanguis Jovis, which means “blood of Jove” (Jove being the Supreme God in Roman mythology). Sangiovese grapes grow best in sunny, hot vineyard conditions during the growing season. The Sangiovese grape also responds strongly to individual locations and the corresponding terroir. Sangiovese wines accordingly expresses characteristics of the region where it is grown.

While the Sangiovese grape itself is a dark purple hue in color, wines produced from Sangiovese tend to rarely be dark in color. Also, the initial purple-red color of Sangiovese wines tend to turn into a more “brick color” characteristic around the rim after aging the wine for 4-5 years.

Italy’s focus on Sangiovese dates back to the 21^st century. At this time, Sangiovese comprised roughly one out of every ten vines on the entire Italian peninsula. Also, roughly 30 years ago, Sangiovese was a major grape player in the “Super Tuscan revolution." When Sangiovese is blended with Cabernet Sauvignon, Merlot, or Syrah, what became coined as a "Super Tuscan” wine is produced. These “Super Tuscans” do not conform to the region’s DOCG blending requirements. Initially, these “Super Tuscans” made with Sangiovese earned high scores and praises from wine critics such as Robert Parker and Wine Spectator. This warm reception from wine critics lead to an increase in demand, as well as an increase in price, for “Super Tuscans,” like the ones Sangiovese can be used to produce, from Italy.

Sangiovese has at least 14 distinct clones, 3 in particular of which are high in demand. The first clone, called Sangioveto or Grosso, is used to produce Chianti. The second clone, Brunello, produces Brunello and Rosso di Montalcino wines. Also, Brunello DOCG regulations require that wines must be made exclusively from this clone of Sangiovese. Additionally, Brunello wines must be aged at a mimunum for two years in a barrel with four years of aging in total before being allowed to be sold on the market.  The third clone, Prugnolo, is used in the production of Vino Nobile di Montepulciano wines.

As alluded to before, Sangiovese is virtually synonymous with Tuscany's red wines. The most famous wine from this region is Chianti. In the 1890s, Baron Ricasoli established the basic recipe blend for Chianti. In this blend, Sangiovese averages 70% as the varietal base. The other 30% is composed of 15% canaiolo and 15% trebbiano. Today, according to Italian rules and regulations, the minimum amount of Sangiovese allowed in bottles of Chianti is 90%. 

Outside of Tuscany, but still in Italy, Sangiovese is planted in Lazio, Umbria, Marche, and Corsica. In Corsica, Sangiovese takes on a new namem Nielluccio, and has a distinctive maquis characteristic. Additionally, on a more international scale, Sangiovese is planted in California and France.

Turning back to the grape itself, Sangiovese grapes are slow to mature and consequently ripen late in the growing season. Also, due to the grape's relatively thin skins and longer vine time, Sangiovese has a tendency to rot in damper conditions. Sangiovese additionally does not mature well if planted above an elevation of 1,500 feet. Lastly, when planed in vineyards with limestone soils, wines made from these Sangiovese grapes tend to express more forceful aromas.

Sangiovese wines are best consumed within 2-4 years of the vintage year. The quality of these wines can have more variation than wines produced from other grapes. Fortunately however, since the 1980s, improved wine making techniques have initiated a notable shift towards more quality-oriented crafted Sangiovese wines. The higher quality Sangiovese wines are well known for high acids, firm tannins, and balanced structure. 

In terms of Sangiovese wine flavor profiles, dominant flavors associated with Sangiovese range from cherry, plum, and strawberry to cinnamon and vanilla on the palate. Other common descriptors of Sangiovese wines include black stone fruit, tomato leaf, and dried herbs. Additionally, aging Sangiovese wines in oak barrels adds characteristics of wild raspberry.

Wines made with Sangiovese as the predominant grape pair well with chicken, red meat, fish, lamb, pastas, or well-aged cheeses. Also, Sangiovese wines are best matched with wild game and vegetables, such as zucchini, roasted or grilled with olive oil, herbs, or garlic.

Sources – Information:

http://www.winepros.org/wine101/grape_profiles/sangiovese.htm

http://wine.about.com/od/vineyardvocab/g/sangiovese.htm

http://www.raffaldini.com/grapes.php

http://www.winemag.com/Wine-Enthusiast-Magazine/March-2011/Sangiovese/

http://www.huffingtonpost.com/richard-jennings/sangiovese-italys-most-ub_b_1343854.html

Sources – Pictures:

http://www.winecountry.it/assets/articles/sangio_dna/sangiovese.jpg

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http://files.winebowtools.com/PDF/brand0096/I0003533_FalescoSangiovese.jpg

http://opiciwines.com/wine/files/ip-sangiovese_hi.jpg

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGwRXZNCPD-P0yYgeKDja4m6maxRIXAfmTFd0n20zKC_whQs03AvYtxBlUjsx1wOzY-qgKjc5rukA3IiZ7dS4QY8mTGk0kbMBNAHMq3nJCqHrs9upR-8anNaGd7FeIC8Wu6G4XbxMzX2vw/s1600/dargenzio_wine.jpg

http://italianwinelabels.com/images/toscana/antinori/sangiovese95.jpg

http://www.winemag.com/Wine-Enthusiast-Magazine/March-2011/Sangiovese/

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbwL2yYjqiyIBqUwJW-ctlGy7kl62nJxcZTXGpUssjJFKgafrhKTpYkLblBK5X-wKWrMnY2jJgx885T2O9MhwUBYQ56NCC8HK2B23z1ej-9IUaJaTMRV1E4Ivh7mHR8HsMiQbzeKNyb4/s1600/map+italy.jpg

http://forgetburgundy.files.wordpress.com/2011/03/doc-map1.jpg

http://blog.nj.com/wine_goddess/large_map_italy.jpg

Winery Visitation - Blacksburg Fork and Cork

Winery Visitation Report: Blacksburg Fork and Cork

3 words: What a day.

On Saturday, April 27, one of my coworkers and I set out for the First and Main Shopping District for Blacksburg's 5th annual "Fork and Cork," a food, wine, and art festival. Having just turned 21 at the end of January, I have never been able to go to Fork and Cork before and had no idea what it was going to be like once we got there. Admittedly, though, I was pretty excited about going - and who doesn't love a complementary wine glass?

Prior to leaving my apartment, I checked the weather forecast and saw there was a chance of rain throughout the entire day. After having gotten drenched in the rain (twice) already this week, I figured a little rain wouldn't hurt me and I was determined to go, have a good time, and sample some wines.

We arrived at Fork and Cork around 1:15, and immediately saw a massive line of people. We were terrified we were going to have to wait in this monstrous line. Luckily, however, I heard someone call out of my name and realized it was one of my friends who thankfully told us that the super long line was for people who didn't have tickets. This brings me to the first thing I learned during the day...

Lesson #1: There is definitely merit in buying your tickets ahead of time.

Luckily, my coworker and I had both purchased our tickets online weeks ago. We got to wait in a much shorter line with our well-printed, blessed tickets in hand. This already made me a happy wine drinker.

After our tickets were taken, we were given one of their programs and immediately realized we were basically right in front of a trio of wine booths to our left. These booths were as follow: Beliveau Estate Winery, Virginia Mountain Vineyards, and Mountain Rose Vineyards. I also knew that one of my best friends was working at the booth for Gobble Cakes - my favorite cupcake store in Blacksburg. Naturally, since we were right there beside that trio of wine-related booths, we decided to check those out and I knew I also wanted to stop by and see my best friend and grab a cupcake from the Gobble Cakes booth.

Our first booth was for the Beliveau Estate Winery. Much to our happiness, the wine line moved at a fairly brisk pace. Immediately, however, I learned my second lesson of the day...

Lesson #2: I should have brought a legitimate purse with me. My hands needed to be more free!

It's amazing how quickly I accumulated things to keep track of in my two hands. Between my small purse/clutch, the program, my phone, and my wine glass, I realized taking pictures was going to slowly become a challenge as the day went on. Nonetheless, I did know one thing...

I was going to make it work. 

Lesson #3: It's completely fine to have your hands full of stuff - just as long as you can hold a wine glass in one of those hands

At the Beliveau Estate Winery's booth, we tried the following wines in the following order:

"Afternoon Delight": This lightly oaked dry Vidal Blanc has overtones of grapefruit, melon, almond, clove, and a hint of white chocolate. Pairs well with herbed foods and strong cheeses. Excellent with venison! $18

“Lover’s Quest”: Semi-sweet Vidal Blanc with notes of tropical fruit and citrus. Goes great with light cheeses. A favorite of those who like white wine on the slightly sweeter side. $15

"Silhouette": Made in a dry fashion with light oaking, our Cabernet Sauvignon is a cornucopia of red berry flavors, raspberry, strawberry, cherry, and red current, topped with spicy overtones. Wonderful with many foods. $20.00

"A Cappella": This 100% Landot Noir. Is light yet fruity with distinct overtones of blueberry. This is a wonderful sipping wine as well as a great accompaniment to ice creams or cobblers! $16.00

Out of these wines, I can say that I my favorites were the "Lover's Quest" and the "A Cappella." I was actually pleasantly surprised that I enjoyed the "A Cappella" wine as much as I did - I really don't enjoy red wines in general. It was really good though - and as my coworker pointed out to me, it even left blueberry residue on our glasses! For some reason, I thought that was super nifty and it made me really happy, which leads me to....

Lesson #4: Maybe, just maybe, I won't always find red wines to be too dry and unbearable to drink! Yay!

Moving along, we took one swift step to our right and ended up in line for what would become our second booth of the day, which was for the Virginia Mountain Vineyards. The line for this booth moved just a tad bit slower than the first, but we kept moving right along and we were definitely still having a good time. The weather was nice - the rain was holding off - everything was pretty chill.

We got to try 5 wines at this booth, which was pretty exciting. The wines we tried are as follows:

Petit Verdot: A red wine rich in color and structure, full tannins with an essence of black cherry. Single varietal. $17.00

Acacia Gold: A semi-sweet blend with a pleasingly fruity finish. A great picnic wine. $14.00

Virginia White: A unique sweet fruity table wine

Virginia Red: A unique spicy sweet table wine. $14.00

Holiday Spice: A special blend with a splash of spice. Serve chilled or warm. $15.00

Immediately, at this booth, I learned my next lesson...

Lesson #5: It is possible to put Christmas in a bottle.

Holiday Spice was by far the most surprising wine of the day, and it was fantastic. It was Christmas in a bottle. It was as if a gingerbread man escorted the wine onto the palate. It was fantastic and smooth and had just the right amount of spice - it was great. The other wines were good too - but Holiday Spice left the lasting impression. At that moment, as soon as we tasted Holiday Spice, the other wines no longer mattered - that was definitely our wine at that booth.

What I also took from this booth was a question, which I probably should've asked, but certainly did not because I did not want to look dumb and also because the lady pouring our samples was a little less than warm and friendly. She seemed very indifferent towards our existence. Anyway, she put these little plastic pieces into the wine bottles before pouring our samples. I really wasn't sure what they were, and I can't remember learning about them during our wine class. They are somewhat visible in the picture of 4 of the bottles - but I have no clue what they are or what their purpose is. Clearly this is something that will involve some further Google searches.

Anyway, moving along, we broke free from our anticipated trio of booths so I could stop by the Gobble Cakes booth, see my best friend, and snag a cupcake. I have an affinity for all things caramel, so naturally a caramel was coming along with me!

Lesson #6: There is ALWAYS time for a cupcake, especially when it can be paired with wine...

After getting a cupcake, we walked back over to what would be our third booth, which was for Mountain Rose Vineyards. This became the mother of all lines - the line to end all lines - the line at which you thought Gandalf might be standing at the end exclaiming "you shall not pass" because the line literally did not move. We stood in line, with my poor cupcake, for an hour. Slowly but surely we ended up drifting forward, inch by inch.

Lesson #7: Good things had better be worth waiting for.

Once we essentially moved at the speed of slow to this booth, we were warmly greeted by a very nice lady who poured our wine samples. I could tell the line had moved so slow because she was actually taking the time to explain the wines to people. We got to taste all 6 wines listed on their information sheet, and I felt myself growing more content and less annoyed with our visit to this both. We tried the following wines:

Traminette: Semi-sweet, clean smooth, and crisp! $15

Sweet Mountain Rose: Sweet, youthful, foxy! Grapes - Niagara, Seyval Blanc, Vidal Blanc. $11

Jawbone Red: Dark, dry, bold, and spicy! Grapes - Chancellor and Cabernet Franc. $14

Dorchester: Off-dry, cherry smooth, and velvety! Grape - Chambourcin. $13

Pardee Red: Sweet and delicious sippin' wine! Grapes - Chancellor & Chambourcin. $12

Autumn Gold: Late harvest, dessert delight! Grape - Vidal Blanc $20

I knew I had to come up with some sort of strategy - this cupcake had to go with the right wine. One sample, one cupcake, one chance to get it all right. I was able to overhear the descriptions of the wines while I was waiting in line, and I knew that cupcake was meant for the last wine: Autumn Gold.

I enjoyed all of the wines at this booth. I was less of a fan of the Jawbone Red, mainly because it was a dry wine. It was apparently noticeable on my face - and I was reassured that I would like the next wine, which was the Dorchester, much better - and I did. I also really liked the Pardee Red - its description as a "sippin' wine" was accurate - I could have drank that all day long.

My last wine of the day though was by far my favorite, and it went perfectly with the cupcake. Autumn Gold, which was described to us to "taste like honey going down your throat" was unbelievably accurate. I loved it - and it went so well with that wonderful cupcake! The wine on its own was fantastic - I loved the honey flavor profile, but then adding a caramel cupcake to it accentuated the flavor profiles of both the food and the wine. It was their most expensive bottle of wine - but it would be well worth the $20. It tasted so sweet and so much like honey and I loved it - I forgot I was actually drinking wine. It would be perfect with any dessert, and I would love to own a bottle of this in the future. It was by far my FAVORITE wine of the day - Holiday Spice was a close second!

As we were leaving, we were given a small flyer for this vineyard, which I also appreciated. Though we waited for what felt like a small eternity in line, it was worth the wait and I was a happy wine drinker.

After our wait at our third wine booth, we were pretty much done for the day. The rain seemed to be picking up a little - it had been sprinkling on and off throughout the day - and we had been there for roughly 2 hours.

Overall, I had a blast. This was something totally different for me to do and I had a great time with my coworker. I saw lots of friends, got to try some great wines, and I even had a pretty great cupcake. I wish there had been more time to take more notes, or that the vineyard booths had provided us with more documentation about themselves and their wines. It all seemed to happen very fast - but it was a fun experience and I am so glad I decided to attend Fork and Cork.

The most important lesson of them all: Be open to new experiences.

Tasting – Sutter Home Chardonnay

Name: Sutter Home Chardonnay

Winery: Sutter Home Winery, Inc.

Variety: 100% Chardonnay

Region: Napa, California

Country: USA

Year: non-vintage

Price: $6.99

Wine maker’s notes: Crisp and fresh, our Chardonnay wine boasts an impressive lineup of flavors, leaving a lasting palate impression. Smooth, rich, and creamy tones combine with fresh fruit flavors for a long and luxurious aftertaste. It makes an ideal match for seafood or poultry, veal or pork chops, cream sauce pastas, and cheeses

My review: After tasting this wine, I think I have determined that maybe I’m just not a Chardonnay fan. I found this Chardonnay to be hot and actually kind of bland, aside from the heat it brought. I wasn’t wow’ed or amazed by this Chardonnay. It was tolerable but it wasn’t exactly good either. It was hot and left my mouth feeling super dry, much like my other Chardonnay experiences.

I tasted this on its own with no food. 

Tasting – Gallo Family Sweet Chardonnay

Name:  Gallo Family Sweet Chardonnay

Winery: Gallo Family Vineyards

Variety: 100% Chardonnay

Region: Modesto, California

Country: USA

Year: non-vintage

Price: $7.99

Wine maker’s notes: Our sweet Chardonnay is bursting with pear, tropical fruit, and honeydew flavors. Serve chilled. Slightly sweet and delicate fruit flavors pair well with fresh fruit, light salads, simple fish or chicken preparations, and most brunch fare.

My review: I was attracted to this bottle because it was a “sweet” Chardonnay and I tend to prefer more sweet wines. I have also tried to Gallo Family regular Chardonnay so I was excited to see what the “sweeter” version was like. This was definitely more tolerable to me than the regular Chardonnay. It was definitely more sweet and less oaky. I definitely wasn’t in love with it, though – it was still a little too bitter and hot for me. I left like my tongue had been left with a coating of alcohol on top. Another wine I would likely not go for again.

I tasted this on its own with no food.