Ordinary (interestingly,
I could have used the word
“ordinarily,”, but since I don’t
ORDINARILY drink Chard, I
chose to use the adjective)
Chard gives me the
creeps because I fear it
will be too milky/flabby
for my preference.
And to be clear, I don’t
ordinarily drink ordinary
Chard.
I try to drink exceptional
Chards, exceptionally rarely.
SO I DON’T GO BROKE.
I could stand more acidity.
Maybe.
The “heaviness” is more like
oil than milk.
Reminds me of Sémillon.
It’s high noon, do you know
where YOUR empty bottles are?