> For someone with practice, the difference (and ability to describe the difference) between a Sauvingon Blanc and Chardonnay isn't difficult. For someone with

> For someone with practice, the difference (and ability to describe the difference) between a Sauvingon Blanc and Chardonnay isn't difficult. For someone with practice (and not a lot of practice), the difference between different wines made from the same grape isn't difficult. A "typical" Australian Chardonnay tastes buttery, while a Chablis is like sucking flint. And years ago I had a Texan Chardonnay that stank like rotting cabbages, yet tasted ... well, more or less the same, but in a good way.