Santa Barbara Redefines Chardonnay

California chardonnay seldom makes a wine lover’s pulse race these days. Instead, it largely inspires a sense of been there, done that; remember how we used to drink it back in the ’90s? Quietly, though, the formula for California chardonnay, if such a thing can be said to exist, has been recalibrated. The stereotype of an almost sweet oak-rimmed butter bomb with its cornucopia of tropical fruit flavors has given way (or at least made room) for something much finer, leaner and more energetic.
See full article at The New York Times

Published: April 18, 2013

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