Winery description: An elegant Chardonnay with bright fruit, subtle oak, and a soft buttery finish.
Cost: $12.50
12.5% alcohol
Jessica's review: This is an okay wine. I'm no wine expert, but I essentially know what I like and this is on the pleasant side of things. The "buttery" is on the nose. I'm thinking the oak and buttery flavors kind of mix together and create a butter rum/butter scotch flavor that is kind of pleasant. Not entirely unlike a croissant. There are a few fruit notes, apricot and strawberry mostly. The bottle describes it as a "Very Dry" wine and I would have to disagree with that. I'd say it's fairly sweet if a bit acidic. The aftertaste is that of hard candy.
Pairs well with: firm, mild cheese with honey on top.
Lindsay's review: Everything Jessica said above, but as the wine rests the fruit flavor all but dissipates. You're left with a buttery/bitter flavor that kind of lies flat in your mouth. It becomes forgettable. In fact, I don't remember what glass I'm on. Lets have another!
Pairs well with: Salty Planter's mixed nuts.
Ratings (one being BLECH! and five being Bravo Winemakers! A++):
Bottle design: 3 (verging on the Monet wallpaper in my dentist's bathroom)
Ease of opening: 2 (covering foil in plastic is just plain silly)
Flavor: 3.5 (for tasting like a croissant w/apricot preserves)
Overall: 3 (based on no mathematical averaging whatsoever)
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Aya
I recommend you blow $20 for a decent Chablis to taste what Chardonnay is like when it has no oak and is completely dry. (All white Burgundys are 100% Chardonnay.) Not that that's necessarily the best way to do Chardonnay (though I think it is), but it will serve as a benchmark, giving you the pure Chard experience to compare others w/.
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