Full Review
Dr. Konstantin Frank

Dr. Konstantin Frank
2011 Barrel Fermented, Chardonnay, Finger Lakes

Pair this wine with:
Chicken Shellfish Turkey

Category: Chardonnay

Date Tasted:
Country: USA
Alcohol: 12%
85 Points
Silver Medal
Highly Recommended
$14.99

Dr. Konstantin Frank
2011 Barrel Fermented, Chardonnay, Finger Lakes

Pair this wine with:
Chicken Shellfish Turkey

Category: Chardonnay

Date Tasted:
Country: USA
Alcohol: 12%
Golden yellow color. Interesting aromas suggest cannabis, dark roasted nuts, and spicy baked apples with a supple, dry-yet-fruity medium body and a tangy lemon, vanilla, earth, and spice accented finish.
Tasting Info
Wine Glass Style: Spicy & Complex
Aroma Aroma: olden yellow color. Interesting aromas suggest cannabis, dark roasted nuts, and spicy baked apples
Taste Flavor: tangy lemon, vanilla, earth, and spice
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Enjoy on its own
Recipes Pairing: Turkey, Roasted Chicken, Boiled Lobster
Bottom Line Bottom Line: Highly Recommended
The Producer

Dr. Frank's Vinifera Wine Cellars

The Producer
9749 Middle Rd
Hammondsport, NY 14840
USA
1 607-868-4884
Chardonnay
Wine Glass White.jpg
Serve in a White Wine Glass
Chardonnay is arguably the world’s most famous white variety, thanks to its success in France’s Burgundy region as well as throughout much of California. Chardonnay on its own has rather straightforward, pleasant aromas of apple and pear, but when aged (and sometimes fermented) in small oak barrels, the wines take on extra richness as well as notes of toasted almond, vanilla and yeast.

The most renowned examples of Chardonnay are from small villages and vineyards in Burgundy, such as Chassagne-Montrachet, Puligny-Montrachet and Meursault. These wines are very powerful with ample spicy notes and very good acidity; they age very well, sometimes as long as 20-25 years. Another part of Burgundy, Chablis, is home to more restrained style of Chardonnay. Certain areas of California, especially Russian River Valley in Sonoma and Santa Barbara County are also home to many distinguished examples of Chardonnay, with those from the latter region often displaying tropical fruit flavors.

Given that most Chardonnnays are aged in small oak barrels, there has been a movement as of late to give consumers a mored delicate style of Chardonnay, without all the spicy and toasty flavors. Thus there are now many producers that produce non-oak aged Chardonnays; this has been seen from many producers from Australia as well as a few in California as well.

Chardonnay, especially oak-aged versions, are quite rich and need seafood of equal richness at the dinner table. Thus lobster, halibut and swordfish are ideal food pairings.
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