Chardonnays

French wine-making techniques and the end results are still held as the gold standards for most winemakers in other countries. For New World winemakers, there is often no better compliment than for their wine to be judged as good (or better) than a French wine.  And if it's a New World Chardonnay, to be assessed as "Burgundian in style" is the biggest accolade. Burgundy- and California-style Chardonnays have characteristically been very different.  A typical California-style wine usually has a lot of oak, butter and tropical fruit flavors to it while a Burgundian Chardonnay will be more crisp, fresh, with mineral and steely overtones. These days, however, the best producers in the US are pulling back and focusing on a more restrained style for their Chardonnays, producing what many refer to as a more Burgundian-style wine.

Next month, TVC presents a line-up of top-rated Chardonnays from California winemakers (Kistler, Arrowood, Shafer, Pahlmeyer, Ridge, Signorello Estates and one from Oregon (Eola Hills) made to taste more like wines from Burgundy than from the US. Close your eyes while you imbibe and you just may think you’ve been transported to France. 

Theme:  Chardonnay – To Be or Not To Be Burgundy 

Date:     Tuesday, April 17, 2012
Time:     6 PM

Where:  Faculty Club, 41 Willcocks St., Toronto

Cost:      Members $65; Non-Members: $80 (Includes light appetizers. Please note that all ticket sales are final.)

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