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Macon (mah-cawn)
A major town in southern Burgundy, France, that has lent its name to a wide region, the Maconnais. Most of the wine produced is white, fresh, simple and made from Chardonnay.
Maconnais (mah-cawn-nay) ...
Macon from France. We reported last year that we were surprised to find that Macon, which is a pretty simple white from Burgundy, improved with some age. Laboure-Roi and Louis Jadot are good names to look for.
Macon
extensive red and white wine region in southern Burgundy
Madeira
exotic group of islands soaring out of Atlantic, also name of the fortified wine made there ...
MACON
The Mâcon Appellation is located in Southern Burgundy, on the right bank of the Saõne River, North of the city of Mâcon. The soils there are granite with chalky underlying rocks.
MACONNAIS (Inc. Pouilly-Fuissé) The danger with Pouilly-Fuissés, particularly if they are the oaky versions, is that in hot, concentrated vintages they can be too alcoholic; top heavy wines lacking zip. There are one or two of these in 2002.
Cõte de Nuits: Daniel Rion, Jean Grivot, Armand Rousseau, Mongeard-Mugneret, Domaine Georges Mugneret
Cõte Chalonnaise: Rully, Mercurey, Givry, Montagny
Cõte Maconnais: Macon Villages, St. Veran, Pouilly Fuisse ...
This estate bottled Macon-Villages is a fantastic unwooded white burgundy listed at just over ten dollars.
Chardonnay, This grape perhaps came from the Lebanon as Obaideh and almost definitely took its European name from the Maconnais village in Burgundy of the same name. Nearly always fruity but can be acidic when unripe.
Macondray joined the California Gold Rush in the 1850s, and took Zinfandel with them. Prince's notebook records that the grape dried "perfectly to Raisin" and that he believed his Zinfandel was the same as the "Black Sonora" he found in California.
Wine options for the unoaked Chardonnay include some key New World wonders or the majority of white Burgundies from the French regions of Chablis or Maconnais (look for Pouilly-Fuisse or Macon-Villages on the label).
Chardonnay grows in most wine producing countries. Its name is borrowed from a village of the region of Macon (Burgundy)!
Aromas: apple, linden, almond
French wines: Chablis, Meursault, Montrachet, Pouilly-Fuissé, Anjou, Saumur, etc ...
Pasta: With creamy and fishy sauces, lean towards whites like Pinot Grigio and crisp Chardonnays like Macon-Villages. With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Also known as, Pinot Chardonnay, Chardennet, Chardenai, Pinot Blanc a Cremant, Epinette, Arnaison, Plant de Tonnerre, Morillon, Rousseau, Maconnais, Petite-Ste-Marie, Melon d'Arbois, Gamay Blanc, Beaunois, Noirien Blanc, Arboisier, Aubaine, ...
Yeasty notes, toasty oak and ripe apples lead toward the conclusion that it's a Chardonnay - maybe a ripe, oaky Maconnais, I joke that it must be a "cuvee unique" made for North Berkeley Imports, a U.S. firm known for its oak-accented selections.
 See also: Wine, Grape, White, Region, Fruit
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