Buzz: Geography had an impact on me, too — landed me in summer school my junior year.
Marnie: If you’d been paying attention in class, Buzz, you’d remember that climate is largely determined by latitude. Grapes need sunshine and warmth to ripen, to develop sugar, flavor and color, so there is a direct connection between a vineyard’s climate and how its wine tastes. Since grape sugar turns into alcohol during winemaking, you can make an educated guess about its flavor and style based on its alcohol content.
Buzz: Isn’t flavor a grape thing? I mean chardonnay tastes like chardonnay, right?
Marnie: Yes and no, Buzz. Chardonnay grapes certainly have a flavor profile that we recognize in the wines made from them, but it’s strongest in wines from sunny places. In cold, cloudy regions where chardonnay barely ripens, like Chablis or Champagne in France, the wines are light-bodied, acidic and subtle in flavor, like crab apples, and may not even reach 13 percent alcohol. In warmer California, chardonnay gets much riper — sweeter, juicier and more flavorful. You can literally taste the sunshine in fruitier, fuller-bodied wines that clock in closer to 14 percent or higher. Both styles are dry wines, since grape sugar gets converted to alcohol, but the riper California version will always seem more dessert-like — less like sour crab apples and more like pineapple cake.
Buzz: I can’t drink anything “fruity” in front of the guys. I’m already crabby and sour, though. I’ll stick to that.
Marnie Old is Philadelphia’s highest-profile sommelier. She has designed wine lists for restaurants like Parc and Bar Ferdinand. Her latest book, “Wine Secrets,” is a collection of wine advice shared by top wine professionals. Marnie consults for the Pennsylvania Liquor Control Board and is an adviser to the beverage trade. Check out her blog at sauceblog.marnieold.com. Buzz’s musings are interpreted by Daily News City Editor Gar Joseph.