Chardonnay (distilled spirit) — Ingredient · Foodgeist

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

Chardonnay (distilled spirit) — Ingredient · Foodgeist

What science says

flavor pairing evidence

“The Chardonnay wines were perceived higher in hazelnut, fresh bread, and dried fruit aromas”

Chardonnay wines → were perceived higher in → hazelnut, fresh bread, and dried fruit aromas

Effects of Malolactic Fermentation on Sensory Properties of Four Burgundy Wines DOI →1997DOI

flavor pairing evidence

“The more selective levels of detection frequency (P70 and P85) were responsible for incomplete or distorted information with respect to sensory data.”

Chardonnay wines → showed → incomplete or distorted information with respect to sensory data at the more selective levels of detection frequency (P70 and P85)

A New Approach To Examine the Relationships between Sensory and Gas Chromatography−Olfa...DOI →2002DOI

flavor pairing evidence

“The wines tested by sensory analysis and the headspace samples analyzed by gas chromatography-olfactometry (GC-O) were described by a heterogeneous vocabulary distributed into nine overall classes of descriptors.”

Chardonnay wines → were described → by a heterogeneous vocabulary distributed into nine overall classes of descriptors

A New Approach To Examine the Relationships between Sensory and Gas Chromatography−Olfa...DOI →2002DOI

flavor pairing evidence

“The most appropriate segmentation of the OA distribution (olfactogram) to represent the sensory profile of the six samples would correspond to the intermediate pattern (P40 and P55).”

Chardonnay wines → showed → the most appropriate segmentation of the OA distribution (olfactogram) to represent the sensory profile of the six samples would correspond to the intermediate pattern (P40 and P55)

A New Approach To Examine the Relationships between Sensory and Gas Chromatography−Olfa...DOI →2002DOI

compound effect

“Chardonnay products, well apart from the other wines, are the poorest in 3-(methylthio)-1-propanol and rather rich in dimethyl disulfide and in diethyl disulfide, mostly in the aged wines.”

Chardonnay products → were the poorest in → 3-(methylthio)-1-propanol and rather rich in dimethyl disulfide and in diethyl disulfide, mostly in the aged wines

Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine DOI →2007DOI