Attributes:
|
| Producer: |
Mazzocco
|
| Region: |
Sonoma County, United States
|
| Varietal: |
Chardonnay
|
| Bottle Size: |
750 ML
|
2001: WineSpectator Rating: 87
|
| Acidity: |
bright, tangy
|
| Compliments: |
stylish
|
| Flavors: |
apple, lemon, oak, pear
|
2001: WineEnthusiast Rating: 87
|
| Compliments: |
tasty
|
| Flavors: |
spices
|
| Fruit: |
fruity, ripe
|
2001: CGCW Rating: 86
|
| Acidity: |
crisp
|
| Body: |
full-bodied
|
| Flavors: |
oak
|
| Fruit: |
sweet
|
| Texture: |
creamy, smooth
|
2000: WineEnthusiast Rating: 86
|
| Acidity: |
bright
|
| Body: |
lean
|
| Flavors: |
citrus, oak, spices
|
| Fruit: |
sweet
|
2000: CGCW Rating: 84
|
| Flavors: |
bitter, toast
|
| Fruit: |
ripe
|
| Texture: |
creamy
|
1997: WineSpectator Rating: 87
|
| Complexity: |
supple
|
| Flavors: |
melon, pear
|
| Fruit: |
fruity, ripe
|
1996: WineSpectator Rating: 87
|
| Flavors: |
apple, grapefruit, melon, pear, spicy
|
1995: WineSpectator Rating: 89
|
| Acidity: |
lively
|
| Flavors: |
apple, melon, pear, spice
|
| Fruit: |
ripe
|
Food Matches:
|
| Cheese:
|
Brie, Gouda, Soft Pungent Cheese, Swiss |
| Fish or Shellfish:
|
Garlic Shrimp, Lobster Salad, Sea Bass |
| Fruits & Nuts:
|
Citrus Fruits |
| Herbs & Spices:
|
Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme |
| Poultry & Eggs:
|
Chicken or Turkey, Roast Turkey |
| Sauces:
|
White Wine Sauce |
| Vegetables:
|
Caesar Salad |
(shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.
Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
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