Jean-Paul Brun 2010 Beaujolais Blanc Chardonnay
“Drinking good wine with good food in good company is one of life’s most civilized pleasures.”
……….. Michael Broadben
To paraphrase Lincoln: A lot of people don’t enjoy a lot of things until they have them prepared well. And so it is with wine. Back in the day, Chardonnay’s taste of vanilla was developed in oak. It was, and still is, a great accompaniment to lobster. People liked it. And to please consumers’ tastes, vineyards seemed to be racing toward producing thicker, oakier Chardonnays. It really got out of hand and the pendulum swung, of course, to the other extreme. Then the buzzwords came: “unoaked” and “natural fruit.” Out went the barrels and into stainless steel went the juice. And out came a product so acidic, it should have come with a warning label to those with cracked lips.