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Therefore, the Chardonnay grapes do not fully develop their fruit flavors and the still version of Champagne can taste very "un-Chardonnay"-like because of this. However, it does lessen the premium on needing to keep yields low that other wine regions battle, since not much flavor is going to develop in the grapes, anyway.
Oak aging is up to the producer, and there are many examples of wine produced with or without oak. Either way, the aromas and flavors of nuts, yellow fruit like lemon, pineapple, and apples predominate. With age, honey and brioche become dominant. The best of these wines can age up to 20 years.
In 2008, there were 394.05 hectares (973.7 acres) of vineyard surface in production for Meursault wine at village and Premier Cru level and 18,536 hectoliters of wine were produced, of which 18,171 hectoliters were white wine and 365 hectoliters red wine. [1] Some 13.47 hectares (33.3 acres) of this area was used for red wines in 2007. [2]
Within wine there are volatile and non-volatile compounds that contribute to the make up of a wine's aroma. During the fermentation and for the first few months of a wine's existence, chemical reactions among these compounds occur frequently and a wine's aroma will change more rapidly during this period than at any other point.
The makers of some wines, such as chardonnay, deliberately promote the production of diacetyl because of the feel and flavor it imparts. [11] Diacetyl is present in some chardonnays known as "butter bombs", although there is a trend back toward the more traditional French styles. [12]
Personal history, family history, tolerance for the physical short-term consequences (losing control, being drunk, blacking out or being hungover), long-term health concerns, and even whether you ...
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