By way of a conversation starter, here are some general similarities and contrasts to look for between the Old World and New World wines.
The Chardonnays
No matter where it’s grown, this variety typically carries flavors of apple, pear, and citrus. White Burgundies tend to have an
underlying minerality (limestone, concrete, wet stones); think earth versus fruit. The fruit flavors in California Chards, on the other hand, tend to be riper and seem sweeter (even if the wine is dry). Many versions are more buttery than their French counterparts, and show the effect of oak aging, with butterscotch, toast, vanilla, and spice.
The Pinot Noirs
Markers for this variety are cherry and berry fruit (ranging from dark to bright red, even to cranberry); warm spices (cloves,
coriander, cinnamon, cumin); and often a loamy forest-floor quality (look for mushrooms). The same Old World–New World split is true here: It’s earth versus fruit. In red Burgundies, you can almost taste the dirt. In California—speaking in broad strokes—cherry and red berries tend to tell the story.