Give me a second while
I shift gears out of that
crisp clean Cava.

This one is FULL OF FLAVOR.

A “vegetation sensation”.

I’m heating some steak
fries to see if that
helps.

Not so much…

Day Two…

I am better prepared for this
today.

This reminds me of the cider mill.

(Is this a THEME?)

The apples are in between
green and sweet.

Precociously seductive.

I had braised pork seasoned
with garlic and thyme.

This is a situation of
not being able to decide
which was better.

The garlic gets a bye.

I think the pork tamed
the wine such that the
“vegetative” flavors are
“approachable” although I
DON’T KNOW WHAT THEY ARE.

All I can taste is garlic
at this point.

Saint Peter: Sheesh, what
did you have for lunch.
OTWN: Chardonnay.
SP: I mean food. Don’t
tell me.
Take a couple steps back…

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?

Hang in there.