This sounds silly to say out loud, but everyone needs to drink more French Chardonnay. French Chardonnay are true examples of the varietal. Chablis (no or minimal oak) provides a reductive style. Clean, crisp with higher acid and tarter tree fruits. The iconic minerality pushes through as flint, and an elegant level of salinity.
Cote de Beaune producers whom use elevated levels of oak are some of the world’s best. More melon and stone fruits like peach are evident. A level of crème is present as well as hazelnut. Oak usage provides a rounder feel and body that leaves a lasting finish. I prefer to drink these wines at cellar temperature (52-55˚) so the aromatics are even more expressive.
The Cru system applies in all of Burgundy. In my opinion, based on the microclimates, not the producers.
Bottom line, if you put a glass of premiere cru Chablis in my hand. I’m set.
His successes include achieving the CMAA Award for wine & beverage programming in 2014-2016 while working at the Cliffs at Walnut Cove. Currently a Certified Sommelier, one of few in the area, through the Court of Master Sommeliers, Smith is now on the path to taking the rigorous Advanced Sommelier test in the fall of 2018. His passion for wine, mentoring and training future hospitality leaders is evident in his current role as Assistant Manager at Canyon Kitchen in Sapphire, NC.
