June 22, 2012
The Chardonnay Symposium: 8 days and counting…
When you think of all the things winemakers do to Chardonnay–-barrel fermenting it, stirring it on the lees, putting it through the malolactic fermentation, exposing it to varying degrees of oxidation, and on an on–-what happens to all that terroir that was born in the grape?
When you think of all the things winemakers do to Chardonnay–-barrel fermenting it, stirring it on the lees, putting it through the malolactic fermentation, exposing it to varying degrees of oxidation, and on an on–-what happens to all that terroir that was born in the grape?