Attributes:
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| Producer: |
Brown Brothers
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| Region: |
Victoria, Australia/New Zealand
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| Varietal: |
Chardonnay
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| Bottle Size: |
750 ML
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2002: WineSpectator Rating: 87
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| Complexity: |
rich
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2001: WineSpectator Rating: 86
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| Acidity: |
bright, tangy
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| Flavors: |
citrus, pear
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2001: WineEnthusiast Rating: 84
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| Flavors: |
flowers
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| Fruit: |
juicy
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Food Matches:
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| Cheese:
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Blue Cheese, Brie, Goat Cheese, Gouda, Swiss |
| Fish or Shellfish:
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Catfish, Dover Sole, Red Snapper, Tilapia, Walleye, Garlic Shrimp, Grouper / Swordfish, Monkfish, Lobster Salad, Salmon / Trout, Bluefish and Mackerel, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Smoked Salmon |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme |
| Poultry & Eggs:
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Chicken or Turkey, Glazed Duck, Goose, Roast Game Hen, Roast Turkey |
| Red Meat:
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Pork, Veal |
| Sauces:
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White Wine Sauce |
| Vegetables:
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Avocado |
(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.
Victoria is a one of the most important wine producing regions in Australia. The wine industry was jump started by the discovery of gold in the area, but as the gold ran out the area would rely more on the wine as a source of revenue. Victoria is the smallest and southernmost region in Australia excluding Tasmania. Near the coast (Yarra Valley) the climate is cooler where Victoria is known for Pinot Noir and Chardonnay. As you move further in land, the sun beats down creating better conditions for Victoria's Shiraz and Cabernet Sauvignon. In the Northeast corner of Victoria are grown enticingly sweet Muscat and Tokays, which are a specialty to Victoria.
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