Chardonnay

Although it is sometimes encouraged in white wines, particularly barrel-fermented Chardonnay, this fermentation tends to lower fmitiness and be considered undesirable in other white wines unless acidity is too high. This is also tme for pink and light red wines. If it occurs after bottling, a gassy, cloudy wine results. In such wines, it can be avoided by careful attention to clarification or filtration sufficient to remove the bacteria, by adding SO2 at appropriate intervals as an inhibitor, or by pasteurization. 

Restaurants in particular responded in kind, increasing their emphasis—with expanding floor space and atmospheric amenity— on bar areas and people who came for cocktails, not dining. As Danny Meyer, the popular New York restaurateur who opened Union Square Cafe in 1985, said of the current situation, It s a cocktail generation. It s fun, it s sexy. It s more fun than a glass of Chardonnay. Fifty percent of the customers at Blue Smoke, Mr. Meyer s newest restaurant and bar, were there to drink, not to dine, he said. 

She said two things rapidly to the bartender I think I ll do white and What kind of Chardonnay She had her gold credit card down on the bar before the drink arrived. The tab was running. She looked at my unfinished drinks. 

Imagine that a friend has asked you to review a draft of a Methods section for a paper to be submitted to the Journal of Agricultural and Food Chemistry. Unfortunately, your friend has not had the benefit of a chemistry writing course hence, a few writing tips would be appreciated. The project involves the identification of odor-active compounds in 19 California chardonnay wines. The steps involved in the study are as follows ... 

Nineteen 1997 Californian Chardonnay wines were analyzed in 2000, all of which had... 

Lee, S.-J. Noble, A. C. Characterization of Odor-Active Compounds in Californian Chardonnay Wines using GC-Olfactometry and GC-Mass Spectrometry. J. Agric. Food Chem. 2003, 51, 8036-8044. 

Downey, M., Harvey, J., and Robinson, S., Synthesis of flavonols and expression of flavonol synthase genes in the developing grape berries of Shiraz and Chardonnay (Vitis vinifera L.). Aust. Grape Wine Res. 9, 110, 2003. 

Cheynier, V. et al., Effect of pomace contact and hyperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines. Am. J. EnoL Vitic. 40, 36, 1989. 

Maturation regimes vary from as little change as possible in many white and pink wines (stainless steel tanks, cool storage, minimum time) to considerable modification in red table and a few white table wines. Fermentation and storage in fairly new 200-L barrels for about 6 mo is not uncommon for Chardonnay and white Burgundy wines. Many robust red table wines such as those from Cabernet Sauvignon grapes are often stored similarly, after fermentation and initial clarification, for up to about 3 yr in such barrels. 

Garganega (min 70%) Chardonnay + Pinot bianco + Trebbiano di Soave (max 30%)... 

Egli, C. M., Edinger, W. D., Mitrakul, C. M., and Henick-Kling, T. (1998). Dynamics of indigenous and inoculated yeast populations and their effects on the sensory character of Riesling and Chardonnay wines. J. Appl. Microbiol. 85, 779-789. 

Muscat lunel Zeta Koverszolo Muscatlunel, Zeta, Koverszolo Muscat lunel, Zeta Pinot gris, Scheurebe, etc. Pinot gris, Scheurebe, etc. Pinot gris, Scheurebe, Furmint, etc. Chardonnay, etc. 

An hour later, Beth and I enter Mendocino County. We greet our friends, and unpack our sleeping bags and yoga mats and the food. In the kitchen, I saute eggplants I brought from the student farm with chile, garlic, and olive oil (recipe 5.1). We sit down to eat lunch and drink chardonnay. 

---