Chardonnay

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her real name is christa forgot last name

No.

Chardonnay is the most full bodied of the three wines it is also the one that can see the most amount of winemakers influence.

Sav Blanc if from a cool climate is fresh grapefruit and goosberry, from a warmer area more green grass very flavorful.

Pinto Gris is the lightest of the three think hints of lemon, straw, great with shell fish

Yes, in a number of ways. You could fortify the wine with brandy spirit before fermentation has completed (like what they do to port) which would leave sugar in the juice. You could harvest the grapes later in the year (like what is done in Germany) when they've shriveled and concentrated their sugars. Also, you could simply add sugar to the juice after it has fermented, a process known as chaptalisation when done to sparkling wines.

Almost certainly not. French chablis must contain chardonnay grapes from the chablis region. US chardonnay must contain 80% chardonnay grapes from anywhere. Any other civilized country's chardonnay usually does contain at least some chardonnay. Any 'chablis' from anywhere else can, and usually does, contain any kind of grape or any fruit juice from anywhere on the planet. Some winemakers now use the word 'chablis' to mean 'white wine'. Good idea => do your own homework online before spending very much money.

Chardonnay wines are heavier than Riesling, and they tend to be more complex as far as aroma goes, featuring citric notes. Chardonnay wines undergo malolactic fermentation, while Riesling doesn't. Hence, the Riesling is a lighter wine that offers a fresh aroma.

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Fetzer Chardonnay typically contains around 120-125 calories per 5-ounce serving. The exact calorie count may vary slightly depending on the specific vintage or production methods. It's best to check the label or the winery's website for the most accurate information.

I'm no expert but I have tried them all. Chardonnay is clear yellowish color and has a more dry taste, & to me is bitter, merlot is usually a dark red color and I think taste more smooth then chardonnay. White zinfindel & rose are both dry but not as much as chardonnay & can be a pink or blush color. As for how they are made that makes them different & what areas of the world produce them, I don't know, that's what I was trying to figure out when I googled this question

Oddly, their website only mentions Zinfandel(s)....

Yes, Sutter Home makes one called Fre. I don't know it's availability though.

Usually 4-5, also depends on the mL's of your particular bottle.

It should be 80% Chardonnay, 20% Pinot Gris. Same as in a vintage Mumm Napa blanc de blanc.

Your question is nearly contradictory, on several levels. "Lightest" and "fullest," while not quite antonyms, are certainly nearly so. Furthermore, you're asking about two white wines (chardonnay and sauvignon blanc) and a red (pinot noir), which are two very different animals. And finally, it's all but impossible to answer such a broad question. There are "light" and "full" wines of all three types, so without knowing which specific wineries and vintages you're talking about, there are no absolute answers.

However:

Those who are new to wine will generally, very generally, find sauv. blanc to taste a bit lighter and less complex than most chardonnays. Particularly California wines. Chardonnay from California often feels very rich and buttery in the mouth. That stems from various techniques in the winemaking, including the use of oak instead of steel barrels, a process called malolactic fermentation, and some other considerations.

The French tend to make their Chardonnays very differently, which might lead you to call the taste less "full," or "lighter." Regardless, though, my guess is that you'll find the taste of Chards to be heavier and fuller than Sauv. Blancs. Again, that's a very broad generalization.

As to Pinots, they tend to be lighter in color than most other reds, and someone new to wines might feel that they taste lighter, too. Great Pinots, however, are among the most complex and subtle wines in the world, with many, many layers and levels of tastes. But someone new to wine would probably find a middle-of-the-road Pinot to taste lighter than most other reds. Compared to Chards and Sauv Blancs? Again, apples and oranges, but generally speaking reds taste fuller and richer than whites to most people.

Go to some tastings. Taste three or four chardonnays, tell the person in charge which ones you like, and he'll help you figure out why, and what you like and don't like, generally, about chards. Do the same for the other two types of wine, and any others you're interested in. Little by little you'll learn the difference between the grapes, and the differences that different years, regions, blends and winemakers can bring to the table.

Until you've actually contrasted and compared wines, with some attention to what you're experiencing, it's very difficult to compare them or figure out what you like. Imagine that in your entire life, you'd only seen, say, poodles and German shepherds (I'm loosely comparing them to whites and red.) You probably prefer one breed to the other. Then you go to a dog show one day and find out there are hundreds of breeds, not to mention thousands of mutts with the best of many breeds. That's where the fun begins.

Chard or Chardy are common colloquial terms.

Wineries will sometimes use CHD, CHA or CDY as abbreviations during production.

Any white wine vinegar will do. Failing that, try apple cider vinegar.