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Hey welcome to my favorite day of the week wine with me.
We actually have a little bit at -- holiday coming up here in the -- world may 23 Thursday each -- Nate Davis actually very exciting -- a big fan.
And thankfully we have Tom Matthews here with us executive editor of wine spectator to help us.
Get through are -- -- so glad you're here.
You and I just talking about this this transition of more people drinking Chardonnay get that people out there that -- and he can't touch it what's going on -- -- Well Rashard has the most popular one in America we're drinking 65 million cases so more than -- More than any particular red and more -- and every year so there is a lot of people that left Chardonnay and for good reason.
It's -- right round red wine with lots of food friendly flavors.
But you know when anything gets popular in America there's always a back totally so now we have a small backlash he BC anything the Chardonnay.
People saying no charities to -- too obvious I don't want it anymore.
And yet now.
Lately even I find myself when -- come home I feel like glasses and I over read and I was the big red -- for the long time.
So more more people are switching.
I would also say Tracy that there's not one and kind of -- Can't -- by saying it's all one right that's very fair and I brought three different and thank god stuff OK so tell us -- so.
This is your value winds from Chile.
And I think -- this -- the green apples -- Why Chris did you see refreshing 23 dollars ninety points on one spectators hundred point scale.
Goes with what.
I'm like oysters war.
Chicken on the grand old war some like -- perfect pet.
Then on the other extreme you have California.
Which is -- caricature that's what I call that -- -- Pineapple coconut.
And you know -- -- sweet I mean let's face it is like being -- -- this is not that exaggerated but Schaeffer makes a beautiful.
-- -- -- -- It's also ninety points fifty dollars has little more who influence which -- those routers leader players -- -- So this I would -- with a bigger efficient cream -- -- You know just sitting on the porch sit right -- it's Angela yet here in the finally have the top of the mountain.
Chardonnay originated in Burgundy in France.
This is a grown crew white Burgundy 200 dollars well 95 points classic -- on this I think -- is -- Jews he.
Perfect pair just balanced harmonious.
And really -- -- for 1015 years just get better.
And then that's actually something that's not common -- -- -- you don't teach them that usually this year saying you Kenton and it'll get better totally.
-- -- -- Just because of the plays were grows it hasn't richness and that power into -- that closet to -- you.
So -- as you -- started in France the great that is was first planted there there.
But now one of the most part of the groups planted in the United States right.
Sharon is that most popular -- great planted in.
California it's the most popular white crane planted in Australia it's the most popular Mike Green planet in Chile.
Interesting why is that is it like that -- just handle most tough terrain and so it's easy to start yes now here back to California.
Some of them are very -- this again is because of where they did barrels.
Oak because they're bright -- Fruit when their harvested and also because they use oh in the maturation of the -- and you know sometimes it's an expensive oak barrel.
That gives a really sophisticated.
Flavored like the -- and sometimes it's -- chips.
That there's keeping in the wind like -- and that's why you -- doesn't keep flavors and -- our merchandise.
And curious does her -- way to people I mean I know people will spend top dollar on the big reds too they do that for went like this.
Oh -- these -- he's from grand cru vineyards are totally.
Where it's at and that great restaurants what are what is your favorite.
You know it depends on the situation.
And it depends on the company and the food and drinking I really feel like there's a time and a place for every style.
Ever is managing Sharon and -- -- name next Thursday may 23.
He's not ready it's.
Time thank -- some.
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