The Chardonnay Symposium: afterthoughts
At the age of 3 years, The Chardonnay Symposium, held last Saturday at Byron Winery in the beautiful Santa Maria Valley, was the best, biggest, most successful yet. It was completely sold out–not a space left for my panel. In fact, the conversation among organizers now is, where does TCS go from here? It’s no lie to say it’s the most important Chardonnay public event in California. If you think about it, it’s downright bizarre that there hasn’t been an event celebrating Chardonnay before now. After all, Chard is the most popular wine in America.
My panel was awesome: Josh Klapper [La Fenetre, sitting in for Jenne Bonaccorsi, who had a death in the family), Bob Cabral (Williams Selyem), Dieter Cronje (Presqu’ile), James Hall (Patz & Hall), Eric Johnson (Talley), Heidi von der Mehden (Arrowood), Bill Wathan (Foxen) and Graham Weerts (Stonestreet). They really got to the root of the topic: How to preserve the terroir of a great Chardonnay vineyard while applying so many winemaker interventions, like oak.
One of the winemakers on my panel — I think it was Dieter [LATER CORRECTION: IT WAS JOSH KLAPPER] — made this analogy: you can take Wonder Bread, white, bland, tasteless, and spread it with good butter, and you’ll get the taste of the butter, but very little else because the Wonder Bread has no flavor. On the other hand, you can take a really great homemade bread, filled with fabulous goodness and flavor, spread the same butter on it, and you’ll still get the butter but also so much more. Oak is like the butter: Put it on a bland wine, and all you get is oak. Put it on a great Chardonnay, and you get the deliciousness of the butter plus the complexity of the fruit. The resulting wine is all the better for the butter.
I think the conclusion was that things like barrel fermentation and the malolactic fermentation actually enhance terroir. At any rate, the wines spoke for themselves.
One of the topics of conversation between the event’s organizers, participating wineries and me that arose repeatedly was, Why is it that younger people seem not to accept Chardonnay, or don’t like it very much, or don’t seem to be buying it? I heard this from so many people that I assume it’s true (after all, they’re closer to the wholesale/retail market than I am). Here’s what I told them, which is just a theory, because I don’t have any survey results or anything like that. I think people from, say, 18-early 30s who do like to drink alcoholic beverages don’t want to drink their parents’ wine. They want to do their own thing, and they don’t want to feel or look old-fashioned or anachronistic. This helps to account for the explosion of all these fancy, infused (and often weird) cocktails lately as well as all these obscure wines from foreign countries. Dad didn’t drink those things, but he did drink Chardonnay. When you’re 27, you don’t want do what Dad did, you want to do something he didn’t.
I understand that. That’s part of being young and finding your own tastes in life. But here’s what I say to Gen X and Y: don’t throw the baby out with the bathwater! Chardonnay from France has been celebrated as one of the great white wines in the world for 400 or 500 years, maybe longer, in the form of white Burgundy, mainly from the Cotes de Beaune and Chablis. Multiple generations of humankind have declared Chardonnay’s greatness. So, to the extent that 27 year old says “I won’t drink Chardonnay because my mother likes it,” he’s cutting off his nose to spite his face–missing out on one of the most delicious white wines on earth, and certainly the richest dry table wine you can buy at affordable prices. When that 27 year old is 37, or 47, he’ll realize why the world has coveted this grape and wine for so long.