Putnam Weekley
putnam
Help. I hope this the forum to pose my questions.
Yesterday I participated in a wine evaluation session for the purpose of writing a list for a local restaurant. The supplier had been encouraged to bring inexpensive items.
A 2007 VdP Chardonnay 'Novellum' (Eric Solomon - "Place Over Process") reportedly had been aged with the addition of Viognier lees. I've never heard of such a thing. Is this common? Are there other wines in the market that use this technique? I suppose it's a natural alternative to autolyzed yeast extract. I remember reading somewhere how that is responsible for the fine textures and flavors of modern frozen dinners.
The effect was obvious; it smelled and tasted like a blend. Overall the wine seemed sweet and floral, and sweet, and so low in acid that I think I personally would find it a chore to drink (maybe if it was served a little colder). With some effort, I dug around and found the sort of preserved lemon nuances that I rigidly associate with correct Chardonnay. And, I can easily imagine the average wine drinker, or specifically the average Chardonnay drinker (do they exist anymore?) liking the wine very much, especially for the price, in this economy.
I was torn. I did not 'like' the wine, but I had to conclude that it was "well made." I think I have to recommend it. Is that pandering? I give it 721 points; served colder it might earn a score of 809 points.
Yesterday I participated in a wine evaluation session for the purpose of writing a list for a local restaurant. The supplier had been encouraged to bring inexpensive items.
A 2007 VdP Chardonnay 'Novellum' (Eric Solomon - "Place Over Process") reportedly had been aged with the addition of Viognier lees. I've never heard of such a thing. Is this common? Are there other wines in the market that use this technique? I suppose it's a natural alternative to autolyzed yeast extract. I remember reading somewhere how that is responsible for the fine textures and flavors of modern frozen dinners.
The effect was obvious; it smelled and tasted like a blend. Overall the wine seemed sweet and floral, and sweet, and so low in acid that I think I personally would find it a chore to drink (maybe if it was served a little colder). With some effort, I dug around and found the sort of preserved lemon nuances that I rigidly associate with correct Chardonnay. And, I can easily imagine the average wine drinker, or specifically the average Chardonnay drinker (do they exist anymore?) liking the wine very much, especially for the price, in this economy.
I was torn. I did not 'like' the wine, but I had to conclude that it was "well made." I think I have to recommend it. Is that pandering? I give it 721 points; served colder it might earn a score of 809 points.
