Yum! Okay, let me elaborate. As you may have noticed, I’ve been reviewing quite a few white wines (for me) this summer.
It seemed like every American-made Viognier was a wannabe Chardonnay – kept in so much oak that the floral aroma that makes it so distinctive was lost in a sea of butter.
I never forsook my quest for a great Chardonnay, and because of that, I began to taste (and enjoy) a complete range of white wines. And in the process, I lost my ABC attitude. Oh, that means Anything But Chardonnay.
Of course, I realize that many of my friends would say that even a tablespoon of white wine is too much, but that’s not my point. And they’re a little on the extreme side. Kinda.