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.
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?