We all suffer from this, whether you’ve been subjected to something past its best, or you over-indulged to the extent where you can’t abide looking, let alone smelling or tasting it ever again. Our wonderful memory banks have a handy knack of reminding us, thus avoiding a repeat episode of palate attack. Wine is certainly no different in suffering from misconceptions derived from the contents of unfortunate bottles.
Chardonnay suffers more than most. type stuff in here
Sadly, this noblest of grapes that gives us some of the world’s greatest white wines – Chablis, Puligny-Montrachet, Blanc de Blancs Champagne – has also become one of the most derided. A populist lobby was even set up to show its disdain for this once most popular grape, the ABC club (Anything But Chardonnay). Adults would turn crimson with rage if you dared even to recommend a wine containing the minutest percentage of the ‘C’ word, And all because of past “experiences”.
Perhaps the reason for this lies in the fact that Chardonnay is a winemakers dream. It is very easy to grow; adapts to most climatic conditions, has a complex flavour profile and combines beautifully with careful use of oak. Note I said careful. Chardonnay’s popularity was about to become its downfall, with huge wine groups churning out poorly made, over-oaked juice that tasted like plank soup. Thankfully times have changed and Chardonnay deserves to be loved once more. There has been a global increase in the number of un-oaked wines, and, where oak is used, it is done in a loving, caring way that enhances the beautiful freshness rather than pounding it to death with a big lump of oak. So, please, give Chardonnay a second chance.
If you’ve been affected by any of the issues raised in this article, pop into your local Wine Merchants for advice.