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Feature Article
Many Long Island winemakers are cutting the oak
from their Chardonnay
Bring on the Steel -- The Chardonnay Shift is On
''The Long Island terroir is not suited for wines produced in a Napa Valley, California style.''
~ Barbara Shinn, Shinn Estate Vineyards
by
Lenn Thompson
March 3, 2006
Heavy, over-manipulated Chardonnay is one of the wine community’s least appealing members, at least in the eyes, and palate, of this wine lover. Wine geeks often label these wines “flabby” but I compare drinking them to sucking on a butter-slathered two by four. And, despite what some sales-minded winemakers will tell you, pairing these wines with food is a crapshoot at best.
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