Tuesday, April 19, 2011
Chardonnay Oak Tasting
Tonight we discussed the principles of pruning and optimizing crop yield and quality. After that we did a unique tasting of 7 bottles of Chardonnay with different oak varieties and toast levels (American, Hungarian and French) (Medium and Medium plus). Everyone agreed that the non-oaked wine was had nice fruit aroma and slight acidity. When the wines were oaked, the oak aromas and slight acidity disappeared. The wines had a long-finish and each of the oaks had a different character. The French oaks could be characterized with a certain sweetness, the American oak with some extra roughness and the Hungarian oak somewhere in between. Except for the American oak, the medium plus toast was slightly softer and finer than the medium toast.