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We’d have a blind taste-off with wines that we brought from our own cellars (wine coolers, actually. This is Vegas. There are no cellars.)
I will admit that some Napa Chards have exceeded the idea of balance in favor of the overdone ("What was that vintage? 2006 Louisville Slugger? Yum!") With that being said, I'd rather have an overoaked Chard than one that tastes like lemonade laced with pineapple juice. I want WINE, not a melted popsicle.
I recommend a bowl of popcorn, a nice Napa Chardonnay or a sparkling wine (if you must), and turning on YouTube and just kicking back to enjoy. By the way, there's quite a bit of food porn involved.
My first “good” Pinot – which occurred before the movie Sideways, by the way - was an epiphany. The color that gleamed with translucent ruby, purple, and flashes of garnet, the nose that danced with roses, cranberries, strawberries, smoke, and cherries, and the experience of pure silk on the palate and a luscious, long, exquisite finish, pretty much ruined me for any other wine. While I can't remember the wine maker, I do remember the experience.
It's spring, and as we cruise into summer, I'm already starting to taste my favorite summer wines. That would be, of course, Rosés!
Kudos to the winemaker for such a deft touch and avoiding the buttery overoaked character so often seen in Chardonnays developed in new oak.
The flavors are amazing; they have small tasting cups that you can use to sample. That's how I ended up spending so much money. It's a plot.
Carol and her friends lived a golf course community lifestyle, and I already knew there’d be no Two-Buck Chuck Chardonnay anywhere.
Yeah, yeah, yeah. I know. Just how many times am I going to review this wine?!?
No additives and no laboratory gymnastics to get the wines to fit a certain "profile," just fermented grapes in a bottle. What more could you ask for.