Most people think Chardonnay tastes like rich buttery tropical fruit. I’m here to tell you this is simply not so. Many wineries in BC are starting to realize that using a lot of oak barrels in their chardonnay does not always make it better. The classic region for unoaked chardonnay – those with lots of acidity, citrus, and zippy freshness – is the French region Chablis, just outside the main regions of Burgundy. This particular wine – the Jean-Marc Brocard 2007 Chablis “Domaine Sainte Claire” – is an excellent entry level offering that shows how chardonnay can taste like lemon and stones rather than pears and butter. And, this wine is excellent with food because of its high acidity, with particular potential to pair with white fish, chicken, or pork with lighter sauces. If you’ve never tasted unoaked chardonnay from Chablis, then you owe it to your palate to give this a try.
$30 at Kitsilano Wine Cellars
*Shea Coulson is the author of Justgrapeswine.com, a Vancouver based wine blog focusing on wine and beer reviews, education, and wine industry trends and developments.
Last modified: June 17, 2010