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Corte Giara Chardonnay 2013

Chardonnay from Veneto, Italy
    13% ABV
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    13% ABV

    Winemaker Notes

    Brilliant and intense straw yellow. The ripeness of the nobleBurgundy varietal comes through with an intense aroma of yellow fruit, particularly apple and pear, enlivened by a subtle but intriguing floral and citrus vein. Graceful and harmonious, itis striking for its clear-cut, pristine palate. It has considerable body, supported by a crisp acidity

    Critical Acclaim

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    Corte Giara

    Corte Giara

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    Corte Giara, Veneto, Italy
    Created in 1989 by the Allegrini family and a select group of grape growers in the renowned winemaking district of Valpolicella, Corte Giara is an innovative project aimed at delivering everyday wines that combine tradition with a modern, eclectic and international approach. Corte Giara wines are typically crisp, highly aromatic and easy to drink, aimed at wine enthusiasts looking for quality at an attractive price.

    The Allegrini family, owners of the acclaimed eponymous Allegrini winery, started the Corte Giara project with the intention of emphasizing Veneto's winemaking heritage — proving that this region can produce approachable and easy-to-understand wines without sacrificing quality or tradition. Corte Giara offers the traditional Veronese appellation wines like Valpolicella, Soave, Amarone, and Ripasso, as well as other varietal wines from the Veneto region.

    A large and diverse wine region in northeastern Italy, the Veneto is home to a vast array of different styles of wine.

    The sub-region of Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of Veneto’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Recioto and Amarone follow the same blending patterns but are made from grapes left to dry for a few months before pressing, resulting in wines that are intense, full-bodied, heady and often, quite cerebral.

    Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, apricot, or yellow peach, have smoky and exotic aromas and a sapid, fresh, mineral-driven finish.

    Much of Italy’s Pinot Grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    WBO30101727_2013 Item# 130450