So, I’m sitting in a bar in San Francisco, hoping to order a glass of wine before the Chris Botti concert and I can’t find a single Chardonnay on the menu. We’re in San Francisco, for goodness sake. Sonoma and Napa are in our backyard!
“Seriously, Mr. Bartender, the only white wines you have on the menu are an albillo, an albarino and some kind of chenin blanc/reisling blend? I’m sorry, but your blend does not compare to a chardonnay. It doesn’t even come close”, I protested.
I’m rebelling! I’m standing up for chardonnay and I don’t care if you are a sauvignon blanc lover or eschew white wines altogether because you only drink red wine. You won’t read this blog any further anyway.
I love chardonnay and I’m not talking about the new style un-oaked, steel barrel fermented variety. I love a good old fashioned, oaky, buttery, creamy chardonnay. And that’s what this blog is all about. I’m in pursuit of that old fashioned style that California chardonnay was known for many years ago. Join me on my journey or laugh at me along the way. I’m inspired now and I’m going anyway…