Known commonly as the great white grape of the Burgundy region of France, Chardonnay has become the most popular white wine in America, if not the world. Chardonnay is by nature a rich, full-bodied wine that grows at its best in a relatively cool climate. It is grown in virtually every growing region in the U.S. and is made in a myriad styles. Most Champagne and methode champenoise sparkling wine has Chardonnay in its blend. At one extreme, it can be elegantly floral and forward in the nose, with lovely fruit of pears and melons and a clean green apple acidity with a certain flinty or chalky mineral quality. It often has a full almost "oily" mouthfeel that lasts seemingly forever on the palate, with a perfect balance of fruit, acid and alcohol. Despite the long, complex finish, Chardonnay makes you hungry for food and thirsty for more wine all at the same time. At the other extreme, the first inhalation fills your nostrils with the sweet vanilla of new French oak and the creamy, buttery complexity that only Chardonnay can embody. Butterscotch, hazelnuts, toasted almonds all might come to mind, and the fruit might be tropical in nature, perhaps pineapples or coconuts, with more grapefruit-like acidity. This is truly a chameleon grape, and it can be altered as much by the climate and soil as by the winemaker's hand. In this country, it has found its best representations in Monterey and the Central Coast, Santa Barbara County, Carneros, Napa Valley, Sonoma Valley, Alexander Valley, Russian River Valley, Willamette Valley (Oregon), Yakima Valley (Washington), Virginia and Long Island.
Friuli-Venezia Giulia is an important Italian wine region, situated high in the northernmost parts of the country, and close to the Slovenian and Austrian borders. As such, there is a considerable Germanic influence on the wines of this region, with varietals such as Riesling growing alongside Italian classics such as Pinot Grigio. The finest wines of Friuli-Venezia Giulia are considered to be those which capture the alpine essence of the region, with its pine scented terroirs and crystal mountain waters which run down from the mountains. There are also several interesting lesser known grape varietals processed in Friuli-Venezia Giulia, which gives the region a unique wine culture which the local wine makers are immensely proud of, and which makes the region a fascinating one to explore. There are few countries in the world with a viticultural history as long or as illustrious as that claimed by Italy. Grapes were first being grown and cultivated on Italian soil several thousand years ago by the Greeks and the Pheonicians, who named Italy 'Oenotria' – the land of wines – so impressed were they with the climate and the suitability of the soil for wine production. Of course, it was the rise of the Roman Empire which had the most lasting influence on wine production in Italy, and their influence can still be felt today, as much of the riches of the empire came about through their enthusiasm for producing wines and exporting it to neighbouring countries. Since those times, a vast amount of Italian land has remained primarily for vine cultivation, and thousands of wineries can be found throughout the entire length and breadth of this beautiful country, drenched in Mediterranean sunshine and benefiting from the excellent fertile soils found there. Italy remains very much a 'land of wines', and one could not imagine this country, its landscape and culture, without it.