@flwino posted:Re the Chard Are we favoring oaked on non-oaked
We prefer the non-oaked
We're split in our house. I prefer a more tropical/minerally style while my wife prefers the oak.
@flwino posted:Re the Chard Are we favoring oaked on non-oaked
We prefer the non-oaked
I've been doing alot of malo heavier chards. both oaked and non oaked. the oakier stuff i'm looking for brightness in the front palate that makes it have that nice juicy sweetness. Non oaked i'm looking for a cleaner mouth feel
Interesting directions.
For me, for red I’ve veered mostly Northern Rhone and Pinot (balanced CA and some Burgundy) with a smattering of Piedmont and Southern Rhone/Provence and a few select red Loire and Cab blends (Bordeaux and Santa Cruz Mountains). There is far less Italian and CA Cab overall. For white I’ve gone hard on Alsatian Gewurztraminer and moderately so on Alsatian Pinot Gris, with Germans (specifically Spatlesen), white Rhone, white Bordeaux and CA SB making strong appearances. Almost zero Chardonnay of any sort anymore, and less dryish Riesling than I used to. Of course, Champagne is still high on the list.
i think for me it's definitely the temperature change. It gets darn hot here in TX
@g-man posted:i think for me it's definitely the temperature change. It gets darn hot here in TX
pussy
@wineismylife posted:pussy
bath me in SQN and i might start drinking heavy reds again =)
G-man: I understand the concept of heat. But, please don't tell me that if you grill a steak that pair it with a glass of Chardonnay. If God wanted us to drink white wine with grilled steak, he would not have created air conditioning.
@irwin posted:G-man: I understand the concept of heat. But, please don't tell me that if you grill a steak that pair it with a glass of Chardonnay. If God wanted us to drink white wine with grilled steak, he would not have created air conditioning.
correct,
i do it wi th port =P
A great Chardonnay and steak is a wonderful combination.
My tastes haven’t changed in the past 15 years but I’ve gotten significantly more picky and focused on my very favorite styles as opposed to casting a wide net.
My tastes are different from when I first started out, though.