I really enjoyed this blog article by Colin Smith, aka Grapefan, about the exciting new brace of chardonnays from 7 Springs Vineyard in South Africa:
"Chardonnay can be made in many styles. There's the austerity and minerality of Chablis or the richness of an aged Burgundy. Then there's the green fruit of many Old World Chardonnays or the ripe tropical fruit of New World ones. But perhaps the biggest difference - and the one that polarises many people and created the ABC or Anything But Chardonnay movement - is whether the wine is fermented and/or matured in oak barrels or doesn't see any oak at all."
To read the full article by Colin, follow this link to his site:
Cocktails at the Bread Street Kitchen
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