Hello everybody,
I'm new here so let me know if this is the wrong place for this. I dug into some of my parents wine collection for something I could grab for the night, and found an unassuming Chardonnay from down the road in Graton, CA. My folks have some wine but they're not hobbyists, so it's 50/50 if it's been stored properly over the years.
This Chardonnay has deepened in color to almost ocher, and the flavor is giving some barleywine notes. It's definitely lost some of it's original character, but I'm really enjoying the nutty, beer, hay, etc. notes
Can anyone explain how this happens? Like how it happens chemically in the aging process. I've never tasted a wine like this, but I immediately clocked the flavor as something I've had from Sierra Nevada.
thanks in advance yall

For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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