Tag Archives: chardonnay

Wine review: Antoine Delaune Chardonnay 2018

Antoine Delaune chardonnayThe French Antoine Delaune chardonnay is a $6 Aldi white that hints at what the discount grocer can accomplish with its wine

Aldi, the discount grocer, has never seemed to be able to deliver cheap wine quality in its U.S. stores the way it does in Europe. There have been exceptions, but for the most part the wines have been Winking Owl and its ilk. So where does the French Antoine Delaune chardonnay fit into this?

Hopefully, it’s the beginning of Aldi’s commitment to better quality cheap wine — a good thing, since the chain will open a store near my mom in the spring, and we know the trouble she has buying quality cheap wine. The Antoine Delaune chardonnay ($6, purchased, 13%) is a sign that Aldi is focusing more on selling competent and professional wine that you can buy, drink, and not worry about.

This is not to say it’s white Burgundy, the epitome of French chardonnay. But it does taste like chardonnay (some green apple); mostly tastes like it came from France (none of that California slickness); and is clean and fresh without a hint of residual sugar. It’s not even especially thin, which is usually what happens at this price.

And it’s not quite a wine of the week. It’s not stupid, but it is a little too  simple and straightforward and the lesser quality of the grapes does show. Plus, you’ll need to open the screwcap 10 or 15 minutes before you drink it, since the wine needs to breathe.

Mostly, the Antoine Delaune chardonnay is worth $6. That’s an accomplishment these days; I recently tasted a $20 chardonnay that was too precious for words, tasting more like non-alcoholic wine than anything.

Imported by Prestige Beverage Group

Wine of the week: Scaia Garganega Chardonnay 2018

Scaia Garganega ChardonnayThe Scaia garganega chardonnay is an Italian white blend that pairs the unlikeliest of grapes to produce a terrific wine

Buy this wine.

There’s no better way to describe how terrific the current vintage is of the Scaia Garganega Chardonnay ($12, sample, 12.5%). This Italian white blend is made with two of the unlikeliest grapes possible – garganega, a grape usually used to make tanker trucks of barely drinkable Soave, and chardonnay, hardly the most Italian of grapes.

But it works. It worked for the 2017 wine. It worked for the 2016 wine. It worked for the 2015 wine.

And it works in this, the 2018. Somehow, the Scaia garganega chardonnay tastes better than the sum of its parts. Look for a bit of citrus (lime?), but not as tart as previous years, and some pineapple from the chardonnay that softens the garganega. The wine smells fresh and flowery, and the finish is clean and crisp and a bit stony. Somehow, there aren’t the off notes typical of poorly-made Italian chardonnay. Even more surprising, there is none of the cheap, almost tinny quality too often found in poorly-made Soave.

Highly recommended, and certain to return to the $10 Hall of Fame in 2020. It’s also a leading contender for the 2020 Cheap Wine of the Year.

Chill this, and drink it on its own or with anything that isn’t red meat. It’s also worth noting that the 2018 is difficult to find; my local retailer still has cases of the 2017. (A tip o’ the Curmudgeon’s fedora to Katherine Jarvis at Jarvis Communications, who found a sample for me). But not to worry if you can’t find the 2018. The 2017 is still delicious, and the Scaia garganega chardonnay ages better than a $10 wine should, getting softer and more interesting.

Imported by Dalla Terra

Barefoot wine review 2019

Barefoot wine review 2019: Cabernet sauvignon and chardonnay

Barefoot wine review 2019Barefoot wine review 2019: The cabernet sauvignon and chardonnay have a dollop or three of residual sugar, but otherwise taste like they should

This is the 12th Barefoot wine review I’ve written, and one thing is as aggravating today, for Barefoot wine review 2019, as it was 12 years ago: No screwcap. Why E&J Gallo, Barefoot’s owner, still uses a cork closure on most of its labels is beyond me. The only time these wines are “aged” is after they’re opened, when they sit in the refrigerator for another day. A screwcap would make that kind of aging so much easier.

The Barefoot wine review 2019 features the non-vintage cabernet sauvignon ($5, purchased, 12.5%) and the non-vintage chardonnay ($5, purchased, 13%). Both, save for a dollop or three of residual sugar, are among the best Barefoot efforts in years. Yes, that’s damning with faint praise, given the quality of the wines in many of the previous reviews. And their sweetness left that dried out feeling in my mouth for 20 or 30 minutes after tasting. But that Barefoot varietal wines taste like their varietal is worth noting.  Put a couple of ice cubes in the glass, and the wines are certainly drinkable, if too simple and not very subtle.

The cabernet tastes of dark berry fruit (boysenberry?), and there are soft tannins, a certain acidity, and restrained fake oak. No chocolate cherry foolishness here, though the sweetness gets more noticeable with each sip and may annoy wine drinkers who expect cabernet to be dry.

The chardonnay, ironically, is less sweet than the cabernet. Take away the sugar, and it’s a pleasant California-style chardonnay — almost crisp green apple fruit, that chardonnay style of mouth feel, and just enough fake oak to round out the wine. There’s even a sort of finish, which was about the last thing I expected. Once again, though, the sweetness gets in the way —  would that Barefoot had the courage of its convictions to make a dry wine dry.

More about Barefoot wine:
• Barefoot wine review 2018
• Barefoot wine review 2017
• Barefoot wine review 2016

Expensive wine 121: Henri Clerc Puligny-Montrachet 2013

Henri Clerc Puligny-Montrachet The Henri Clerc Puligny-Montrachet is young white Burgundy in all its glory

Wine is known for making food taste better, but it can also improve the ambiance of a meal. This has little do with the alcohol; rather, it’s about the quality of the wine and how its enjoyment makes everything else seem better. Which is exactly what the Henri Clerc Puligny-Montrachet did recently.

The Big Guy wanted to have wine with lunch, which meant we had to eat at the blog’s unofficial BYOB restaurant. The catch, as we discussed on the drive there, was that the food had been ordinary lately and the service worse. It’s not asking too much to be greeted politely at a restaurant, is it? And especially when you eat there as often as we do?

Not to worry, The Big Guy told me. I have some Puligny, and all will be well. And he was exactly correct – the Henri Clerc Puligny-Montrachet ($50, purchased, 13.5%) smoothed out all the rough edges, and I remember the wine much more than I remember the rest of the lunch.

The Clerc is the kind of wine that reminds us why French wine is French wine, if only because the estate dates to the 16th century. The wine itself — chardonnay from the Puligny-Montrachet region of Burgundy is young. The term is “nerovisite” – sort of like a teenager who can’t sit still. As such, it should open and become more elegant and richer as it ages over the next decade. Now, though, it’s delightful – lots of fruity acidity (crisp pear, pleasantly tart pineapple?); full through the middle; and lots and lots of the wonderful Puligny minerality on the finish.

Highly recommended, and just the gift for Father’s Day if Dad wants something other than a big, red, and fruit bomb-y wine.

Imported by Vos Selections

Expensive wine 120: Jean et Sébastien Dauvissat Chablis Saint-Pierre 2017

Dauvissat ChablisThe Dauvissat Chablis is chardonnay that shows why that French region makes such terrific white wine

There are very few values left in high-end French wine (to say nothing of not-so-high-end French wine). But you can still find value from Chablis in Burgundy, like the Dauvissat Chablis.

Yes, $27 seems like a lot to pay for value. But the Dauvissat Chablis ($27, purchased, 12%) is the kind of wine that offers more than you expect. Chablis is chardonnay, but chardonnay usually made with little or no oak. Hence, it’s not only much different from New World chardonnay, much of which is dripping with oak, but it’s also much different from other white Burgundies. That means a steely, very mineral quality, with almost no vanilla or toastiness, but a wine that can still be rich and full.

In other words, chardonnay for those of us who appreciate fruit and less winemaking. The Dauvissat Chablis is just that: Fresh and crisp, with lots of tart green apple fruit, lots of that wonderful Chablis minerality, and nary oak anywhere. The wine combines Chablis tradition, so that it’s clean and almost stony, but with more New World-style and less subtle fruit. It’s an impressive combination, and especially at a price that usually buys very ordinary white Burgundy or even less impressive Napa chardonnay.

Highly recommended, and should age for at least a decade. This is just the bottle for anyone who wants a white wine for Mother’s Day that is more than buttery and caramel.

Imported by Rosenthal Wine Merchants

 

Expensive wine 119: Stags’ Leap Chardonnay 2017

stags' leap chardonnayThe Stags’ Leap chardonnay may be the best value among expensive wines I’ve tasted in years

This California white wine may be the best value for any domestic white wine costing more than $25 I’ve tasted in years. It’s certainly the best value in California chardonnay: It tastes like Napa Valley, where the grapes are from. It tastes like chardonnay, and not a tub of butter. And it’s only going to get better with age, truly amazing given its price.

Much of the credit for the quality for the Stag’s Leap chardonnay ($30, sample, 14.2%) goes to winemaker Christophe Paubert, whose approach is focused on the grapes, and not getting on the cover of the Wine Spectator. Hence, a wine that isn’t over oaked, isn’t hot, and isn’t stuffed full of winemaking tricks. “I’m not that kind of winemaker,” he said during lunch in Dallas last month.

Instead, Paubert worked with what the grapes gave him, and the result is a chardonnay that is fresh and bright, with crisp green apple fruit intertwined with a little lemon zest. It’s rich and full in the mouth, but not oaky and toasty, and it finishes with a certain sort of minerality one doesn’t taste much anymore in California chardonnay. Yes, there is oak, but it’s in the background, supporting everything else.

Highly recommended, and especially for Mother’s Day next month. This would pair especially well with something like crab and shrimp stuffed fish, or even a classic French dish like sole in a simple white wine sauce.

Mini-reviews 119: OZV rose, Toad Hollow, Dupeuble, Chinon

OZV roseReviews of wines that don’t need their own post, but are worth noting for one reason or another. Look for it on the fourth Friday of each month. This month – two California and two French.

• Oak Ridge OZV Rose 2018 ($15, sample, 13.8%): This California pink, made with zinfandel, is a heavier, red wine-style rose, that needs food. Look for crisp, almost back fruit is crisp.

• Toad Hollow Cabernet Sauvignon 2016 ($17, sample, 13.9%): Major winemaking going on with this California red. Somehow, it’s sweet and tart at the same time, with nary a tannin in sight. One more example of focus group wine aimed at people who don’t drink wine.

• Domaine Dupeuble Beaujolais Blanc 2017 ($18, purchased, 13%): This French white is chardonnay from the Beaujolais region, not something you see much on store shelves. It’s well made, with green apple fruit, some minerality, a touch of mouth feel, but that it costs $18 speaks to the dearth of quality chardonnay that tastes like chardonnay at less than this price. Imported by Kermit Lynch

• Charles Joguet Chinon Cuvée Terroir 2015 ($17, purchased, 13%): French red made with cabernet franc from the Loire that is a little fruitier (black cherry?) than I expected, and not quite as earthy. But well made and enjoyable, and a food wine for barbecues and steak frites. Imported by Kermit Lynch