How to Love Chardonnay @ College Ave. Saturday, August 24th

Ah, Chardonnay. Some of the most expensive and sought-after wines on the planet (Corton-Charlemagne; Kistler for the Caliphiles) are made from this grape, yet in some circles the mere mention of the word evokes a visceral reaction. Well, for Americans at least, this can date back to the ’80s and ’90s, when winemakers were using loads of new oak and letting their Chardonnays go through malo (malolactic fermentation, whereby the bacteria convert the malic acid into lactic acid, producing wines that are creamy, oily, and buttery). Not to mention all of the lesser wines on the market attempting to re-create robust Chardonnays for a portion of the cost using chemicals, additives, and synthetic mass-production methods.

Unfortunately, this has branded Chardonnay in a way that causes some to write off the grape altogether. It created a phenomenon of so-called ABC wine drinkers. ABCs come from all generations (even younger drinkers aren’t exempt). They’re not entirely to blame; there’s still a lot of bad Chardonnay on the market. However, Chardonnay can be truly great. Vibrant. Delicate. Briny. Citrusy. Chalky. At this tasting, we’ll be showcasing 5 such Chards ($30-$60 range) from 4 different parts of the world. Fair warning, ABCs: Your mind will be changed. (In case you didn’t figure it out yet: ABC = Anything But Chardonnay.)

We’ll explore how oak (even new) isn’t necessarily a bad thing, and neither is malo, as long as a winemaker knows what they are doing. We’ll try Chardonnay that has new oak, used oak, no oak! Two from Burgundy (of course), 1 from California (had to), 1 from Oregon (it could be argued that the best white wines in America today come from the Willamette Valley), and finally down under to the Yarra Valley for maybe one of the most unique Chards you will ever try. So whether you’re an ABC or one of the most seasoned Chardy diehards, this tasting has something for everyone.