Howie Hart wrote:This lead me contemplate the appeal of such a wine, . . .
Paul B. wrote: I also distinctly recall someone somewhere somewhat¹ controversially claiming that internationalized wines were being favoured by "critics raised on candy bars", or something to that effect.
A recent TV show on the History Channel about the “Little Ice Age” documented a cold spell from about 1400 to about 1850. During this period, grape harvests failed in the northern climates of Europe and the general populace of these areas switched from drinking wine to drinking beer and distilled spirits. It was people from these same areas that were the settlers and immigrants to North America during this period and they brought their drinking habits with them as they settled the New World. This, the program claimed, is why there is such a large preference for beer and whiskey over wine in the USA.
Dan Smothergill wrote:...But to attribute preference for it to a cold spell that happened 700 years or so ago seems quite a stretch. Yeah maybe, but ...
Victorwine wrote:It all comes down to “balance” and how one interprets it. One might say the wine is over oaked and out of balance and another (one who has repeated exposure to such wines and accustomed to drinking them) might say it’s in balance. (There is no right and wrong answer).
Florida Jim wrote:Howie Hart wrote:This lead me contemplate the appeal of such a wine, . . .
You know, about the only place I ever hear complaints about over-oaked wines (red or white) is in internet wine forums. We are a very small minority.
Perhaps if that little ice age didn't happen, and the same migration patterns took place we'd be a nation of Riesling and Gewurtz drinkers.
Dan Smothergill wrote:... or Steuben, Dutchess, Delaware, Diamond ...
Covert wrote:.....There is not another taste in America that I know of that even comes close to the taste of this Chardonnay.
I might add that I never get a sense of wellbeing, grandeur, class, profundity or transcendence from a California chard, like I do from many French Bordeaux and some French whites, especially the whites from Loire. It's simply a matter of taste for me.
Howie Hart wrote:What kind of meal would you pair a highly oaked, high-alcohol Chard with? That's what I had a problem with. I could sip this wine on its own.
Why does it not make sense? If someone likes that, where else will they be able to get it?wrcstl wrote:Howie,
I agree with you but there are a lot of wine drinkers out there that think this is what chard is supposed to taste like. On several instances I have been in my favorite wine store and heard people ask for an oaky chard with buttery flavors. Doesn't make sense and it seems to be on the decline but many of the mass market drinkers have been taught that this is the expected taste profile.
JC (NC) wrote:Covert,
What are some of the Cal Chards you favor? Kistler? Chalone? Others?
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