Craft Beer in Montana

Craft beer in Montana has a rich history dating back to the early 1980s. The first microbrewery in the state was Montana Brewing Company, which was founded in 1981 in Billings. This was followed by other microbreweries, including Big Sky Brewing Company, which was established in Missoula in 1995.

In the 1990s, Montana’s craft beer industry began to gain traction as more and more microbreweries opened up across the state. The number of microbreweries increased dramatically, from just a handful in the early 1990s to over 20 by the end of the decade. This growth was driven by a combination of factors, including a growing demand for high-quality beer and a growing interest in locally-sourced ingredients.

During this time, the craft beer industry in Montana also benefited from a change in state law that allowed for the sale of beer with a higher alcohol content. This change helped to spur innovation in the industry and paved the way for the creation of new, more complex beer styles.

In the early 2000s, the craft beer industry in Montana continued to grow, with more microbreweries opening up and established breweries expanding their operations. Many of these new breweries focused on creating unique, locally-sourced beers that showcased the best of Montana’s natural resources.

Despite the growth of the industry, the craft beer industry in Montana faced challenges in the mid-2000s, including a rise in competition and increased regulation. Despite these challenges, many of Montana’s craft breweries continued to thrive and grew in popularity, helped by the growing popularity of craft beer across the country.

Over the past decade, the craft beer industry in Montana has continued to grow and evolve. Many of the state’s microbreweries have expanded their operations and increased production, while others have focused on specialty beers and niche markets. The state’s craft beer industry has also benefited from a growing interest in local food and drink, as well as a growing interest in sustainable and environmentally-friendly practices.

Today, the craft beer industry in Montana is thriving, with over 60 microbreweries operating across the state. These breweries are known for their high-quality beers and commitment to local ingredients, and they continue to play a major role in the state’s economy and cultural heritage.

In conclusion, the history of craft beer in Montana is a story of growth, innovation, and success. From its humble beginnings in the early 1980s to its current position as one of the most important industries in the state, the craft beer industry in Montana has continued to evolve and thrive, driven by a commitment to quality, sustainability, and local ingredients.

Here are some of the top craft breweries in Montana:

• Big Sky Brewing Company - Established in Missoula in 1995, Big Sky Brewing is one of the oldest and most well-respected craft breweries in Montana. They are known for their popular beers like Moose Drool Brown Ale and Big Sky IPA.
• Montana Brewing Company - Founded in 1981 in Billings, Montana Brewing Company is the state's first microbrewery. They offer a range of traditional and innovative beers, including their award-winning Wild Huckleberry Wheat Ale.
• Lewis & Clark Brewing Company - Located in Helena, Lewis & Clark Brewing Company is known for their traditional beer styles and use of local ingredients. Their popular beers include Prickly Pear Pilsner and Blackfoot River IPA.
• Bozeman Brewing Company - Founded in 2001 in Bozeman, Bozeman Brewing Company is known for their commitment to sustainability and use of local ingredients. Their popular beers include the seasonal Harvest Moon Pumpkin Ale and Hop Harvest Ale.
• KettleHouse Brewing Company - Established in 1996 in Missoula, KettleHouse Brewing Company is known for their commitment to sustainability and use of local ingredients. Their popular beers include Cold Smoke Scotch Ale and Eddy Out Pale Ale.
• Red Lodge Ales Brewing Company - Located in Red Lodge, Red Lodge Ales Brewing Company is known for their traditional beer styles and use of local ingredients. Their popular beers include the seasonal Oktoberfest Lager and the year-round Mountain Man Mild Ale.
• Philipsburg Brewing Company - Founded in 2013 in Philipsburg, Philipsburg Brewing Company is known for their unique beer styles and use of local ingredients. Their popular beers include the seasonal Sasquatch Imperial Stout and the year-round Philipsburg Pilsner.
• Flathead Lake Brewing - Founded in the early 2000s, the brewery is known for its traditional beer styles and use of local ingredients. Flathead Brewing is dedicated to producing high-quality beers that reflect the unique character and heritage of Montana. Some of the brewery's popular beers include the Flathead Lake Monster Double IPA, Wild Huckleberry Wheat Ale, and Bigfork Bay Hefeweizen.
• Sacred Waters Brewing -  Founded in 2016, the brewery is known for its commitment to sustainable and environmentally-friendly practices, as well as its use of locally-sourced ingredients. Sacred Waters Brewing is dedicated to producing high-quality beers that reflect the natural beauty and character of Montana. Some of the brewery's popular beers include the Mystic River IPA, the Blackfoot River Stout, and the Whitefish Lake Witbier. 

These are just a few of the many craft breweries in Montana, and the list is by no means exhaustive. The state has a thriving craft beer industry, and there are many other excellent breweries that are worth trying.

(This post was enhanced with ChatGPT.)

History of Alcohol in Korea

The history of alcohol in Korea dates back to ancient times, with records indicating that the production and consumption of alcohol were an integral part of the Korean culture. During the Three Kingdoms period (57 BC - 668 AD), rice wine, known as "takju," was widely produced and consumed.

In the Goryeo Dynasty (918-1392), the production of alcohol became more sophisticated and specialized, with the government setting regulations for its production and distribution. The most famous alcohol produced during this period was "goryeo yaksik," a type of rice wine that was sweetened with honey and flavored with cinnamon, ginger, and other spices.

In the Joseon Dynasty (1392-1910), the production of alcohol continued to thrive, with a variety of fermented and distilled drinks being produced, including "dongdongju," a type of millet wine, and "soju," a distilled spirit made from rice. During this period, alcohol played a significant role in social and cultural events, and was often used as a symbol of hospitality.

However, during the late 19th and early 20th centuries, the influence of Western culture led to a decrease in the production and consumption of traditional Korean alcohol. Instead, Western alcoholic beverages, such as beer and whiskey, became more popular. This trend continued during the Japanese occupation of Korea (1910-1945), when the production and consumption of traditional Korean alcohol were suppressed.

After Korea gained independence from Japan in 1945, the production and consumption of traditional Korean alcohol saw a resurgence. Soju, in particular, became extremely popular, with its lower price and higher alcohol content making it a popular alternative to Western alcoholic beverages. In the 1960s, the government introduced regulations for the production of soju, which helped to standardize the quality of the drink.

In recent years, the production and consumption of traditional Korean alcohol have continued to grow, with a number of craft breweries and distilleries producing high-quality, artisanal products. The popularity of Korean dramas and pop culture has also led to a rise in the popularity of traditional Korean alcohol, both within Korea and abroad.

In conclusion, the history of alcohol in Korea is a rich and diverse one, with a strong cultural and social significance. Despite the challenges posed by Westernization and suppression during the Japanese occupation, traditional Korean alcohol has managed to endure and continue to thrive, with a growing appreciation for its unique flavors and cultural significance.

(This post was enhanced with ChatGPT.)

History of Wine in Korea

The history of wine in Korea dates back to the Three Kingdoms period (57 BC- 668 AD), when it was introduced to the Korean Peninsula by China. However, wine production in Korea did not gain significant momentum until the late 20th century, when the government began promoting the wine industry as a way to boost the economy. Today, Korea is home to a number of wineries and is known for its traditional rice wine, known as makgeolli, as well as its production of Western-style wines made from grapes imported from other countries.

Makgeolli is a traditional Korean rice wine that has a long history in the country. It is believed to have originated during the Three Kingdoms period (57 BC- 668 AD) and was popular among commoners as a cheap and easily accessible source of alcohol. Over time, makgeolli became a staple drink in Korean culture and was enjoyed by people of all social classes. In the late 20th century, the popularity of makgeolli declined as people shifted towards Western-style drinks, but in recent years, there has been a resurgence of interest in traditional Korean alcohol, including makgeolli. Today, makgeolli is enjoyed not only for its historical significance but also for its unique taste and versatility in cooking.

Craft makgeolli refers to a modern, artisanal version of the traditional Korean rice wine. It is made with high-quality ingredients, such as premium rice, water, yeast, and nuruk (a type of fermentation starter), and is often brewed in small batches by artisanal producers. Unlike mass-produced makgeolli, craft makgeolli has a more complex flavor profile and a higher alcohol content, typically ranging from 6-12%. The production process for craft makgeolli is more time-consuming and labor-intensive than that of traditional makgeolli, but the end result is a unique and premium product that is well-suited for special occasions and gift-giving. The popularity of craft makgeolli has grown in recent years as more people look for high-quality, locally-made alcoholic beverages.

There are many artisanal makgeolli producers in Korea, and the top ones can vary depending on personal taste and regional preference. However, some of the well-known and highly-regarded craft makgeolli producers in Korea include:

• Bokyemakgeolli - Known for its clean, crisp taste and high-quality ingredients.
• Gyesanjib Makgeolli - Known for its unique flavor and smooth finish.
• Ssal Makgeolli - A premium makgeolli brand that uses only organic rice and natural ingredients.
• Dongdongju - A traditional makgeolli brand that has been producing quality rice wine for over 60 years.
• Chamsong - Known for its unique flavor and rich, creamy texture.
• Hwayo - A premium makgeolli brand that uses only the finest ingredients and traditional brewing methods.

These are just a few of the many craft makgeolli producers in Korea, and there are many others worth exploring and trying.

(This post was enhanced with ChatGPT.)

History of Craft Beer in Korea

Craft beer in Korea has seen significant growth in recent years and has become more popular among the younger generations. There are many craft beer breweries and pubs in major cities like Seoul, Busan, and Jeju, where you can find a variety of unique and local beers. Some popular Korean craft beer brands include Magpie Brewing, The Booth, and Wild Wave Brewing.

The history of craft beer in Korea can be traced back to the late 2000s, when a few small breweries began to emerge. However, it wasn't until the 2010s that craft beer really started to gain popularity in Korea. During this time, the number of craft beer breweries and pubs increased, and a growing number of Korean consumers began to appreciate the unique flavors and styles of craft beer.

In the early 2010s, many of the craft beer breweries in Korea were still in their infancy, and the industry was facing various challenges, including a lack of recognition and limited distribution channels. However, as the popularity of craft beer continued to grow, these challenges were gradually overcome, and the industry continued to expand.

By the mid-2010s, craft beer had become a cultural phenomenon in Korea, with an increasing number of bars and restaurants offering craft beer on their menus. In addition, several beer festivals and events, such as the Seoul Beer Festival, began to be held regularly, further increasing the popularity of craft beer in the country.

From 2016 to 2022, the Korean craft beer industry continued to mature and evolve, with a growing number of Korean consumers becoming interested in trying new and unique beer styles. The industry saw a steady increase in the number of craft beer breweries and bars, and a growing number of international beer brands began to enter the Korean market. In this period, craft beer became more mainstream and accessible to the general public, and the popularity of craft beer in Korea reached new heights.

Overall, the history of craft beer in Korea has been one of growth and evolution, and the industry is expected to continue to expand in the coming years.

It's difficult to rank the top 10 craft beer companies in Korea as the industry is constantly evolving and new companies are emerging all the time. However, here are 10 popular craft beer companies in Korea that you may find of interest:

• The Booth Brewing
• Wild Wave Brewing
• Magpie Brewing
• Galaxy Brewing
• Pongdang Brewery
• Gorilla Brewing
• Taiheung Brewing
• Craftworks Taphouse
• Hand and Malt Brewing
• San Miguel Breweries Korea

Note that this list is not exhaustive and there may be other craft beer companies that are also highly regarded. Also, the popularity of these companies may change over time, as the industry continues to evolve.

(This post was enhanced by ChatGPT.)

Are You Sick of Bars? Move the Tavern to Your House!

Are you tired of always having to go out to a bar for a couple of cold beers when you really just want to take it easy and relax a bit? Have you ever thought about how much money you spend when drinking out in public? For anyone who's had to put off their car payment for another week just because of last Saturday night, the solution is simple; beer taps right in your own home!

Buying draft beer by the keg not only costs much less but the quality and experience goes up as well. A draft beer system is a fairly simple way to enjoy great beer without going anywhere. A draft system uses gas (usually CO2 or a blend of nitrogen and CO2) to push beer from the keg right out of the beer tap handles and into your glass. Beer must remain in between 38-40 degrees Fahrenheit for two reasons: for proper pouring and to maintain the freshness of the beer, as it is not pasteurized. It can be a bit more complicated with multiple beer taps, but the basics remain; consistent temperature and a proper pressure level of gas.

At home beer taps are fairly simple in design. A small tank of CO2 attaches to a regulator, which reduces the pressure down to 10-12 psi. A hose goes from the beer tap handles to the keg. There are a variety of beer tap handles that go along with certain kinds of beers. All beer tap handles have a screwing or keyed fitting that hooks up to the keg and another hose that runs to the faucet where the beer is poured out. Tap handles usually run anywhere from $15-$150, depending on what style and brand you choose.

Most of the domestic keg coolers are designed to hold a pony keg, or about º of a regular sized keg. Some larger coolers are made for restaurants that hold Ω of a keg. There are also conversion kits where you can actually turn your old refrigerator into a keg cooler. It is a good idea to test out the size of the keg you'll be using with the fridge before building it to completion. Local beer distributors will more than likely loan you one for a small deposit down. After that, it's as simple as measuring a frame around the keg to make sure your cooler is big enough to hold the size keg you want. 

A five-pound tank of gas is usually enough for about 5-7 half kegs and is relatively inexpensive (between  $7-$12) to refill. Regular cleaning should be done to maintain proper flow through the system and to keep the taste of the beer great. This can be done by regularly running clean and hot water through the lines every couple of weeks or so. Whatever system you go with, there's a lot to be said about being able to stay in your own home and still being able to enjoy your favorite draft beer just like at the bar. Plus, think of how envious all your buddies will be!

Beer — The Cause of and Solution to All of Life's Problems

Prohibitionists and other conservatives have long viewed beer as the devil's brew. Beer itself isn't so bad; it's people that have given it a bad rap. When used in a controlled, social setting, beer is nothing more than a cold, refreshing break time treat.

Rich History: There is evidence that beer has been around almost along as history itself. Pre-historic man is said to have created beer before learning that grains could also be used to produce another dietary staple called "bread". Noah is said to have stocked his ark with beer. Ancient Babylonian clay tables revealing recipes for beer date back to 4300 BC.

Social Acceptance: Clearly, beer has always been in important element in social gatherings. It's a staple at sport arenas, card games and dart matches. Problems can arise, however, when beer drinkers indulge privately or believe they can drink away their troubles. Of course, binge drinking or drinking in excess also brews trouble.

Worldwide Acclaim: Beer is consumed all over the world. North America, South America, Asia and Europe all have rich beer histories. Breweries can be found in Mongolia, many African countries, and Middle East countries including Iraq and Syria. Virtually anywhere a thirsty traveler stops to rest, a cold pint can easily be found. Many beers of the world are imported and readily available to North American beer drinkers looking to explore new flavours.

Rating Systems: Some avid beer drinkers actually rate the beers they consume, tally the scores and post their comments on Internet websites to determine the world's most popular brews. Beer drinkers in America can correspond online with their Russian counterparts and swap bottles of beer through the mail. Others drink a variety of beers to keep and collect the bottles and caps. Pubs sometimes host beer clubs, awarding plaques or personalized steins to those who have purchased and quaffed every brand of beer on the menu.

Glass or Cans? Some beer drinkers prefer to quaff from a proper pint glass, and others downright refuse to drink from a bottle or can. Drinking from a glass or stein helps to release the aromas of the beer, so the drinker is able to appreciate more than just the taste of the brew. Pouring beer into a vessel also allows a head to form on the beer, an important element for many beer drinkers. Similar to wine and spirits, there are specific glasses available for different types of beer. Many brewers produce glassware intended for use with their own brand of beer.

Temperature: The ideal beer temperature varies depending on a number of factors. More experienced beer drinkers will tell you that a warmer temperature enhances the flavour, while colder temperatures inhibit the senses of the tongue and throat. Subtle nuances are weakened, and the main flavour is downright destroyed by low temperatures. On the other hand, those who work hard and play hard expect an ice-cold beer, served in a frosty mug. Irish beer drinkers insist that a pint of Irish Guinness is best served at room temperature.

Pouring: The way beer is poured has influence over the presentation of beer. The flow rate from the tap, position of the pour and the tilting of the glass all affect the outcome. How the beer is poured determines the size and longevity of the head, and the turbulence of the pour affects how the carbonization is released. More heavily carbonated beers, such as German pilsners, need time to settle before they're served. Many barkeeps will serve the beer with remaining yeast at the bottom of the glass to add extra color and flavor.

Served warm or cold, from a bottle or glass, beer is an important part of society from Montana to Mongolia. And sometimes, even those so-called little old ladies will gather to enjoy a pint with their mates.

Everything You Need to Know About German Beer

Throughout Germany, beer is very popular with the culture. Germany contains well over 1,000 breweries, which is more than any other location in the world. All beer that is manufactured in Germany must follow the Purity Law, which lets manufacturers know what ingredients can and can't be used. Basically, the only ingredients allowed to make beer in Germany are water, hops, and barley malt. Due to the strict purity requirements, you can easily notice German beers by their overall level of quality. They have a distinct taste, with little to no aftertaste. Some styles of German ale include Koelsch, Weizen, and Altbier. Some types of German lagers include Bock, Pilsener, Dunkel, Helles, and Maerzen. Keep in mind that the taste, aroma, and color can vary, although all can be identified as being true German beers.

The German beer Altbier is a very common dark ale, that is top fermented in the lower regions of Germany. The beer proposes a yellow color, with a taste that is rich in hops. Another ale, Rauchbier, is known to have a smoky flavor with a smoked color. These beers taste great, and happen to be very popular throughout the regions of Germany.

German lagers are also very popular, and happen to be popular in other areas of the world as well. Pilsener is one of the most popular and most familiar of all German beers, providing you with more hops and less malt. Pilsener can be found for sale all over the world, and happens to be very popular throughout North America as well. Several bars serve it as well, as it happens to be one of the most popular dark lagers out there.

Throughout Germany, there are several different companies, produce over 4,000 different brands of beers. Some of the more well known and larger companies of north Germany are Beck, St. Pauli, Warsteiner, and Krombach. In the southern region of Germany, there are more breweries, although most of them are smaller, as they are locally owned and operated. Southern Germany also contains the Benedictine Abbey, which is one of the oldest breweries in the world. This brewery started producing beer in 1040 - very impressive indeed!

Germany is also home to Oktoberfest, which is held every year in Munich. Oktoberfest starts in late September and carries on for two weeks, ending in early October. During Oktoberfest, beer drinkers from all over the world will travel to Germany and celebrate German beers. Each and every year, over 5 million people attend the event, making it one of the biggest beer celebrations in the world. During Oktoberfest, local breweries in Munich are the only breweries allowed to serve beer in the bigger tents. There are six breweries in total, producing a variety of different beers. By attending this yearly event, you can learn more about German beer, sample the different varieties, and enjoy the rich bold flavors that make German beer so very popular.

Due to the success Oktoberfest gets each and every year, other cities around the world try and mimic this event. Even though they have success, their level of success isn't near as much as the original Oktoberfest - Germany. German beers are very popular around the world, with Oktoberfest helping to prove that very claim. If you drink beer but have never experienced what beers from Germany have to offer, you really should give them a try. Once you do, you'll quickly realize why German beers are so very popular - and why the taste simply can't be duplicated with any other beer.

Monster Craft Beer

We were out running some errands and happened upon Monster Craft Beer, so after finishing up the business that we needed to complete, we walked back over to Monster for a few beers. It is a cozy little place with a dark interior and several beers on tap and many more in bottles. We went with an imperial stout and an IPA, unfortunately I can't remember the names of either now (it was three weeks ago, sorry). The IPA was crisp and full of citrus flavors and a touch of hops. A very solid choice and a beer you could easily have a few of sitting outside by a nice fire. The stout, on the other hand, was a true monster. 10% alcohol and heavy with chocolate, caramel, and coffee flavors. It was delicious, but very heavy. This is one of those "don't drink two and drive" type of beers. It was amazing and highly recommended, but it is for slow drinking and contemplation, not a "session" beer as my Australian friend Ben would have described a beer like the IPA I mentioned earlier. If you get a chance to stop in at Monster Craft Beer, I suggest you take the opportunity.

Daedo Brewery in Daegu

lite stout and ale

This weekend we stopped in at Daedo Brewery in Daegu for some delicious food and drink. Daedo makes there beer on site and with hops from Michigan state. The decor is warm and inviting featuring wood, steel, and brick. There is an outside seating area, but because this is January — we opted for inside. You can get beer to go at a discount. But if you stay to enjoy and post your photos to Instagram and follow @daedo_brewery, you will get a discount of 3000KRW. A perfect deal for us! We had the Mexican pizza and it was quite good and very spicy with jalapeños as one of the main ingredients. It wasn't the best pizza that I have had in Korea, but it was definitely in the top five for me and the best I've had so far in Daegu. The beer was lovely as well. My girlfriend had an ale that was a little hoppy with a medium level citrus flavor (not overpowering, but definitely present on the taste buds). I had the lite stout, which turned out to be well named, because it was not a heavy dark beer at all, but rather a very light stout with soft notes of chocolate and coffee. A nice stout for anyone who finds regular stouts to be to strong to handle. We can highly recommend Daedo Brewery and we will absolutely go back again. You can find the location of Daedo on the embedded Google Map below. Enjoy!

Mexian pizza

Four Facts about Absinthe

Cheers!

For the last few years, absinthe has been all the rage among the young, hipster crowds of Korea, so here are four facts you probably didn't know about it.

1) Absinthe was invented at the end of the eighteenth century.  Absinthe was actually invented by a French doctor named Pierre Ordinaire.  He invented absinthe by distilling wormwood and several other herbs into an alcoholic base.  Although this may seem strange in today's modern world of medicine, at the time it was considered a viable remedy for patients with various ailments.

2) Although it contains special properties that other alcoholic drinks do not, absinthe actually contains an extremely high amount of alcohol.  To put it in perspective, most brands of gin, whiskey and vodka contain approximately forty percent alcohol.  Depending on the brand of absinthe, it can contain anywhere from fifty to seventy percent alcohol.  Therefore, although you should enjoy any absinthe experience you have to the fullest, make sure you enjoy it responsibly and do not attempt to drive a car after spending an extended amount of time with the Green Fairy.

3) Absinthe has been associated with the Green Fairy since the nineteenth century.  The French originally gave absinthe the nickname La Fee Verte, which the English later translated into the Green Fairy.  However, Green Fairy is not the only nickname that has been given to absinthe over the years.  Aleister Crowley gave absinthe the nickname Green Goddess, while many artists and poets coined the term Green Muse for absinthe.

4) Modern science has actually attempted to take a stab at explaining exactly how the Green Fairy works.  In 2000, scientists studied the effects of the wormwood herb on the human brain.  The study was conducted by a variety of researchers at Berkeley, the University of California and Northwestern University Medical School in Chicago.  After extensive research, the scientists found that wormwood (along with other components of absinthe) cause "CNS cholinergic receptor binding activity."  In laymen's terms, absinthe actually improves the cognitive functions of the brain!

Chardonnay: The Universal Wine

Almost everyone on the planet has heard of Chardonnay, in fact it is so popular that some people even name their children after it. Chardonnay is commonly ordered as a type of wine from bars and restaurants but it is in fact the name of the most popular and possibly the most versatile grape in the world. Almost all white Burgundy from Bourgogne Blanc to Chablis is made from 100% chardonnay grapes. The Chardonnay grape is also the mainstay in many types of champagne and is now even being used in Spain to make Cava.

The Chardonnay grape is so popular because it is easy to grow ñ that is probably why it is championed by so many grape producers. It can also be crafted into many different types of wines. Perhaps it is also so popular because it has little indigenous character of its own and instead displays the characteristics of the soil and climate where it is grown. Chardonnay has a propensity for acid and glycerine which is responsible for giving it a velvety texture ñ this is what is important in this type of grape. It is this texture which makes it so versatile when it comes to producing wine. It can be crafted into fresh lemony unoaked wine or aged in barrels to produce wine for a much richer palate. It is often seen as a cheap wine that is not worth trying but remember these grapes are used in top quality Chablis and Champagne, so don't dismiss this grape and wine out of hand.

Chardonnay now comes in a host of different styles; gone are the days when all the bottles were heavily oaked, there is a chardonnay suitable for every palate and pocket and because of the versatility of the grape from almost every wine producing country in the world. So which are the types of Chardonnay to look out for? What do they taste like? Here are a couple of generalisations to get you on your way. Of course the best way to find out which one is your favourite is to get your glass out and start tasting your way around a few of the bottles!

France produces a ream of different Chardonnays. For pure unoaked Chardonnay look for a Chablis labelled unoaked. This is great with fish as it is delicate and unobtrusive. For a clean flavoured wine with a subtle fruit aroma look to the Meursault and Montrachet regions. California produces wines that work well with grilled seasoned foods. The Napa valley produces great oaky fruity wines which are ideal for outdoor eating and drinking. For an even fruitier riper flavour try something from the Santa Barbara region, these highly flavoured wines will even taste great with grilled meats. For a Chardonnay that is intensely flavoured and almost best drunk without food head to Australia and try something from the Hunter Valley. This tropically flavoured wine is great chilled and shared with a friend.

There are so many different types of Chardonnay from so many different countries that you are bound to find something to suit your palate. So what are you waiting for? Go drink some now!