WSJ article on the best West Coast Chards

I thought this was a little on the goofy side since I do not drink domestic chards as they usually have too much oak, taste like movie popcorn and almost impossible to match with food. If you disgree with my opinion, which probably puts you in the majority. you will find the top 10 chards start at $55 and go to $150. Can't remember the producers but the #1 rated chard was a very affordable $125. The day I pay this kind of money for domestic chard you will find pigs crawling over my belt in the back of my pants and flying away.

Walt

as they usually have too much oak, taste like movie popcorn and almost impossible to match with food.

Walt, if you ever get out this way, please look me up and we will open up a Melville Inox or a Clos Pepe Estate or a Point Concepcion, or a Diatom.

Any of these might change the way you think about domestic Chardonnay.

as they usually have too much oak, taste like movie popcorn and almost impossible to match with food.

Walt, if you ever get out this way, please look me up and we will open up a Melville Inox or a Clos Pepe Estate or a Point Concepcion, or a Diatom.

Any of these might change the way you think about domestic Chardonnay.

John,
I will agree to have overstated my point just to stir up some discussion and have noticed that some chards are toning down the "old" style. I even posted a positive TN today on a Wellington Chard but it was only $11. Still, except in Chablis, I think paying over $50 for chardonnay seems a bit on the high side. Just my opinion and my palate.
Walt

we will open up a Melville Inox or a Clos Pepe Estate or a Point Concepcion, or a Diatom. Any of these might change the way you think about domestic Chardonnay.

Or Four Vines or Toad Hollow; both at the $12 pp.

Have you tried a Dehlinger--not Chablis, but fairly lean for California.

I have to admit there are times that I enjoy those full malo, 100% new oak, buttery things (think Ferrari-Carano or Rombauer) but they are a tough match for anything but cheese.

but they are a tough match for anything but cheese.

Try 'em, per Andrea I-R, with buttered popcorn. That's how we get rid of them when nice people give them to us; at a later time of course!

Cheers, Carl

Were Mount Eden, Montelena, Kalin and Rhys in the top ten?

[James Roscoe]

The point of the WSJ article was that in the writers' opinions American Chardonnays were getting better, but still had a way to go to get back to where they had been in the 70's when the WSJ writers enjoyed them. At least that was my take on it.