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 | 2007 Skouras Chardonnay Greece
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 90 | JaneGarvey | Atlanta | Georgia | USA | In a world drowning in Chardonnay, why does Greece have to add to the mix? (A question I posed once to a Greek wine producer while attending VinExpo in Bordeaux.) Well, here’s one good reason: This example is distinctive, with clear minerality, a lovely stoniness, and very delicious fruit. For your Chardonnay maniac friends, this wine would provide a departure from the heavily oaked, buttery, acidless examples so many people think define Chardonnay, for good or for ill depending on the individual’s point of view. Dry with a medium yellow color, it shows intense aromas of tropical fruits (pineapple) and citrus. On the palate, the wine picks up complexity from that delightful stony minerality. This Chardonnay sees 70% stainless steel fermentation, with 30% fermented in new French oak on the lees (dead yeast cells). But oak contact is brief, just six months. So fruit and oak are well integrated. Very nicely done. Winemaker George Skouras is a graduate of the oenology program at Dijon, so knows a thing or two about making Chardonnay. Serve moderately chilled, 50-55ºF/10-13ºC, in medium-sized tulip-shaped glasses. Ready to drink now; might decant about 20-30 minutes ahead of serving. Foods: Baked or raw oysters, calamari with lemon aioli, fried seafood with tartar sauce; Greek appetizers such as skordalia (a purée of potatoes, lemon juice and garlic); stuffed grape leaves; spanikopita; herb-and-olive oil-marinated feta cheese; saganaki (the flaming cheese dish).
United Distributors | 12/01/2009 |
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