I saved this one to have with quiche and
then both the wine and quiche disappeared
before I knew what was happening.
The only thing I THINK I remember is that
the wine was richer in flavor and less
acidic than I would expect.
“Earthier” too maybe.
Now that I’m thinking about it, I
seem to remember fruit that was “milder”
than straight citrus. The white peach and
nectarine mentioned in the link below
sounds like it.
I will probably buy another one of
these with the hope that I will take
proper notes next time.
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?
Option Trader's Wine Notes 