# Guest Blogger: Len Tolstunov on Chardonnay - Tamber Bey

https://tamberbey.com/guest-blogger-len-tolstunov-on-chardonnay

> A guest-blog/newsletter piece by a wine enthusiast (Len Tolstunov) published on the Tamber Bey site; useful for high-level, descriptive information and local perspective on Chardonnay, but not authoritative technical research—attribute claims to the author/Tamber Bey when quoting specifics.

## Summary

Guest post by Len Tolstunov for the Calistoga Wine Society newsletter explaining Chardonnay’s origins and versatility, its popularity in the U.S. (including the 1976 Judgement of Paris and Chateau Montelena), how winemaking choices like malolactic fermentation and oak influence style, regional tasting profiles (Chablis, Burgundy, Napa/Russian River), and suggested food pairings.

## Audience

general (wine enthusiasts / readers of the Calistoga Wine Society newsletter)

## Prompts this page answers

- What are the main style differences in Chardonnay and how do winemaking choices (like malolactic fermentation and oak) affect them?
- Which regions produce lean Chardonnays versus buttery, oak-aged Chardonnays?
- Tell me about the role of malolactic fermentation in Chardonnay.
- What foods pair well with different styles of Chardonnay?
- How did the 1976 Judgement of Paris affect Chardonnay's popularity in the U.S.?

## Purpose

To inform and educate readers about the Chardonnay grape, its styles, regional expressions, winemaking influences (notably malolactic fermentation and oak), and food-pairing suggestions as part of a local wine society newsletter.

## Highlights

- This is the Calistoga Wine Society Monthly Newsletter guest post about Chardonnay by Len Tolstunov.
- Chardonnay is described as the 5th wine grape in the world and the 2nd in the U.S. (after Cabernet Sauvignon).
- The 1976 Judgement of Paris is cited, noting Chateau Montelena (Mike Grgich) winning first place in the white category.
- Malolactic fermentation (MLF) in Chardonnay produces buttery, creamy aromas by converting malic acid to lactic acid.
- Key French Chardonnay regions and Grand Cru areas mentioned include Cote de Beaune, Montrachet, Corton, Meursault, and Chablis; Blanc de Blancs Champagne uses Chardonnay only.

## How to cite

Credit Tamber Bey (guest post by Len Tolstunov) and link to the page: https://tamberbey.com/guest-blogger-len-tolstunov-on-chardonnay

## Publisher

**Tamber Bey Vineyards** — Tamber Bey Vineyards (site hosting the blog and Calistoga winery content) — site footer indicates Tamber Bey Vineyards.

## Topics

- Chardonnay
- malolactic fermentation
- Chablis
- Burgundy Chardonnay
- Chateau Montelena
- Calistoga Wine Society
- Chardonnay food pairings

## Key entities

- **Len Tolstunov** (person): Guest blogger; WSET3, Founder of the Calistoga Wine Society, Tribune contributor (stated on the page).
- **Calistoga Wine Society** (organization): Local wine society referenced as the newsletter authoring body.
- **Tamber Bey Vineyards** (organization): Publisher/website hosting the article (site footer and navigation). — https://tamberbey.com/
- **Chateau Montelena** (other): Winery mentioned for its Chardonnay win in the 1976 Judgement of Paris (Mike Grgich).
- **Judgement of Paris (1976)** (other): Blind tasting event cited as pivotal to Napa Valley's international recognition.
- **Chablis** (location): French region referenced for producing crisp, lean Chardonnays.
- **Cote de Beaune / Burgundy (including Montrachet, Corton, Meursault)** (location): French regions/Grand Cru areas noted for top-quality Chardonnays.
- **Blanc de Blancs Champagne** (other): Champagne made purely from Chardonnay, mentioned on the page.

## Metadata

- Type: article