Welcome to Chopbiscuit's elitist, smarty pants and stiff-neck wine review. We will be completely patronizing and pretentious as we review some of our favorite wines. As we do with with the barley pop, we will review anything from your local "box" of magistracy or the most pompous french cardinal blush.
Now, go get me some crackers and turn on the Bravo network for some clever metrosexual programming.
What we drank: Fat bastard Chardonnay 2009
What is Chardonnay you say?
Chardonnay is a green-skinned grape variety used to make white wine. It is originated from the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a "rite of passage" and an easy segue into the international wine market.
The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with the grape being derived from such influences as terroir and oak. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France to New World wines with tropical fruit flavors and lots of oak.
We originally bought this wine to make some pasta. I've drank Fat bastard prior and was usually never impressed. This bottle had some nice vanilla tones and a big, fat juicy finish. If you're an Oaky Chardonnay type, stay far away. Pack your bag and run for the Oaky Hills. This Chardonnay boasts floral and juice notes that would take away any oaky finish. I'm not too much of a big, oak chardonnay guy, (punch me in the face for saying that) but this juice was too big for my britches - As Huck Finn would say. Again, I drank this because it was open and we were cooking with it, so I would say pretty decent for a "cookin' wine". Ya Dig?
