Tony Aspler: The first thing to recognize is the color and you’ll see that the Macon Lugny is quite pale and so is the Henry of Pelham. And this should be a deeper color, very interesting. There is a progression here you’ll see that this first one is sort of very slight like green pineapple.
Angella Aiello: Very much.
Tony Aspler: I don’t think there's any oak in this at all, actually this is stainless steel, but you do get the sense of oak in the Henry of Pelham.
Angella Aiello: And you’ll get more ripe pineapple actually with the Henry of Pelham, and a little more of the green pineapple.
Tony Aspler: And there's spiciness there from the oak
Angella Aiello: Yup, great oak actually
Tony Aspler: Thank you, I had it fixed. And the Australian some New World style, that sort of really rich tropical fruit.
Angella Aiello: Very tropical smell to it.
Tony Aspler: There's a clove note in there as well.
Angella Aiello: A little bit of spice, but definitely you can sense in the nose that it’s heaver than the first two, for sure.
Tony Aspler: And these are all in the same price range. They’re all under $15.00 range which is where most people shop these days. Now, in terms of what you would sort of match these with. You’re going to find that the acid structure in the Burgundy is probably the most prominent, that you’ll going to get that real freshness.
Angella Aiello: It’s kind of light, too. It’s very much of a light.
Tony Aspler: Yup.
Angella Aiello: Sometimes I would expect the Chardonnay to taste like it’s got Chardonnay notes to it, but it’s always heavy as like gets from people what the Chardonnay is.
Tony Aspler: It is actually a stainless steel fermentation and aging, so you’re getting freshness that real sort of apple and lemon sort of flavor.
Angella Aiello: Absolutely.
Tony Aspler: The Henry of Pelham, you get the oak component, richer mouth, it feels spicier and there is almost the tangerine like note on the finish.
Angella Aiello: And obviously more full than the Burgundy.
Tony Aspler: Yeah, although the alcohol is 13%, Burgundy says it is 13%, but you get a bigger mouth fill because of the oak component. And the Australian, there’s a sweetness to the fruit, sweet spiciness. I think they probably use oak chips in here rather than the barrels which is a less expensive way of aging wine or flavoring it.
Angella Aiello: But I think this is sort of the people who’ll refer to a traditional Chardonnay.
Tony Aspler: I think that’s a new world Chardonnay as opposed to an old world Chardonnay.
Angella Aiello: Are mostly old world Chardonnay, let’s say from Burgundy relatively speaking somewhere to this?
Tony Aspler: Yes, absolutely but they will be richer than this. This is a sort of introductory white Burgundy. This would be very good with chicken, with runny cheeses like Camembert and Brie, both of these wines. This because of its sweetness you need something a little richer like a pork dish or something.
Angella Aiello: Right, you could match something in heavier weight.
Tony Aspler: Yes.
Angela Aiello: So Tony, this is pretty much how we expected everything to taste.
Tony Aspler: Yeah, pretty much. I mean, obviously the stand out in terms of style is the Australian which is there’s little resemblance to the other two, and then of course has to do with how it is made. As I say, Chardonnay is a wine maker’s wine. You can do all kinds of things to it and whereas other wines you don’t want to interfere too much. This white Burgundy, I was expecting a little more ripeness but it’s a 2006. The 2005 would have more richness to it. I think the Henry of Pelham is really good a wine and beautifully made. So it’s really interesting just to compare and that’s the best way to taste. Just to taste comparatively because you can really see the differences in wine.
Angella Aiello: Well, that’s fantastic and I think we all learned something here, and just like Tony said, be sure to try sort of your own kind of tasting and figure out what you like and what you don’t like. Everyone is made from different palate, so do some tasting like this. Don’t be afraid to buy three bottles of $15.00 wine and try them all. And you’ll be able to contrast a little bit more what you like in wine and what you don’t like, so cheers. Tony, thanks.
Tony Aspler: Cheers.
Transcription by:
Scribe4you Transcription Services