Chardonnay – Yes, Chardonnay! – for Summer …

In the summer heat, we often say ixnay to the chardonnay, preferring
lighter, more acidic white wines. But we shouldn’t reject chardonnay
altogether. This week and next, in my Washington Post wine columns, I
recommend some terrific chardonnays for summer dining. The key? They are
unoaked, with great acidity and moderate alcohol levels.

Click here
for my column this week on the value-driven chardonnays of Macon, in
the southern end of Burgundy. Next week – Chablis in the north.

This entry was posted in Biodynamic, Burgundy, Terroir, Too Much Alcohol!, Washington Post, Wine and tagged , , , . Bookmark the permalink.

1 Response to Chardonnay – Yes, Chardonnay! – for Summer …

  1. Jeff Siegel says:

    Yes, Dave, but how many Americans — brainwashed into toasty and oaky — would think that Macon is chardonnay? Well done.

Join the Discussion!

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s