2019 Louis Jadot Chablis Montee De Tonnerre
2019 Louis Jadot Chablis Montee De Tonnerre A cool and relatively restrained nose is really quite pretty once it begins to open with good Chablis character that gradually emerges in the form of iodine, oyster shell, citrus rind and mostly white pear scents. There is both good volume and verve to the delicious and vibrant medium weight flavors that flash evident minerality on the attractively textured, long and well-balanced finale. This needs more depth, but it may well develop it and even if it doesn’t, there is plenty to admire. Moreover, this is not so tightly wound that it couldn’t be enjoyed on the younger side.
The white wines that are made in Central Italy are not flashy or famous, but they can certainly be delicious. This area is known for making clean, light, white wines that are refreshing. You will not find many famous grapes grown in this region, but you will find some great values. Italian white wines can be very frustrating and confusing. They do not make many wines from grapes that most people are familiar with. However, some of the local grapes that are used can make wines that are elegant, refreshing, and fun. A lot of the really great white wines from Central Italy are going to be simple and light. They do not have a ton of strong fruit flavors, but can often produce subtly beautiful flavors of tart stone fruits, white flowers, and often almonds. Keep your eyes open for the underrated wines of Verdicchio di Matelica or Verdicchio dei Castelli di Jesi.
The production methods used to make white wine feature a number of key differences from those used to produce red wine. By far the biggest difference between the two production methods has to do with the type of taste winemakers are trying to achieve. As noted above, red wines typically follow a different set of taste guidelines than that of white wine. The rich, bold, and strong flavors of red wine are achieved by increasing oxygen exposure, which rids the wine of the fruity, florally overtones that are intrinsic to the grapes. In order to attain this increased oxygen exposure, red wine is typically aged in oak barrels, since the pores of the wood allow oxygen to circulate through the wine.