So, what's Bobby got in his mouth today?
Oak. Or is it wood chips? Or some chemical ingredient to simulate the taste of oak.
As you might guess, I've been drinking some cheap California chardonnay lately. Sweet, oaky. And if it's cheap, that probably means that oakiness does not come from real barrels, but from artificial flavoring. Add a little dab of vanilla, touch of butterscotch...mmm, just right.
What's the remedy? Try the Louis Jadot, 2006 Macon-Villages Chardonnay, $15. Pure straight-ahead chardonnay flavor. Typical of the Macon, this has great refreshing flavors of lemon, roasted pine nut, and green apple. And you won't need a toothpick afterwards.
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When I write about bubbly I usually include something about the fact that every wine region of France produces sparkling wine (Champagne being the champ), with the exception of Bordeaux. So what did I stumble on the other day? The Jaillance, Brut Rose Cremant de Bordeaux, $14. A freakish little number, composed of 70% Cabernet Sauvignon and 30% Merlot, this has loads of bold berry and spice flavors. There's a racy note of bitter chocolate that makes it even more intriguing.
I found it at my local Fred Meyer so it should be readily available.
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A slightly irreverant, sometimes humorous look at the wines of Oregon and Washington, with ocassional bursts outside those borders
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