Wine Chat TV Ep. 14: The Death Of Chardonnay

Written by pope on June 25th, 2009

We pay homage to one of our best friends… Chardonnay. A true master of styles, a veritable chameleon, Chardonnay left behind a memorable legacy.
Pope delivers a beautiful eulogy. Chris and Jase discuss what really killed Chardonnay. Oh, and there’s a twist ending. It’s like an M. Night Shyamalan movie or something….. you’re sure to get a shock out of this one!!!

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6 Comments so far ↓

  1. Walid Romaya says:

    This is very funny and creative. Good job !

    Walid Romaya

    Prince of Wine

  2. Love it-

    The Corton-Charlemagne bit was great. ABC freaks need multiple kicks in the nutz!

    They love to beat on Chard, but can't get enough Malbec.

  3. Caitlin says:

    Best. Episode. Ever.

  4. Mark says:

    Although oak should be used more for coffins and less in wines, you have convinced me that Chardonnay deserves to live!

    • Jase says:

      Hallelujah, we have another convert…

      Seriously Mark, thanks for the comment. And thanks for watching. On the subject of oak, I’m not for throwing out the baby with the bath water. I think we can all agree that oak has been abused, but I’m not ready to give up drinking Bordeaux or Gran Reserva Rioja just yet. On the other hand…

      I was at Prowein tasting South American wines a few months ago, and you can see a trend. On average each producer had maybe 5 tiers of product. Some had more. While there were quality distinctions in some cases, much of what divided each tier of wine was (you guessed it) oak.

      For example… you might find a solid red that can sell on US shelves for $6.99. Or you can buy that same wine with a little time in oak for a couple dollars more. Or you can buy the reserve with 12 months in oak (much of it new) for a couple bucks more than that… and so on. Some of these oaked wines tasted great… most of them tasted like wood.

      For the producer, it’s a simple equation. By investing in oak, they can sell their wine at a greater price. This is simple commerce… and a fairly terrible winemaking practice. I wonder too about the quality of the cooperage. We can’t pretend that the oak used on $12.99 “Reserva” Malbec is of the same quality as those used to age first growth Bordeaux. At this price point, you’re really scraping the bottom of the (ahem) barrel.

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