Got this bottle a few years ago from The Refectory in Columbus, OH. Great food, highly recommend. They were pairing this with one of the courses and had it for sale, so i picked one up and promptly forgot about it in my wine fridge. Some may notice the empty bottle still has some cork in it, yeah, thats cause im an idiot and forgot this bottle was 25 years old. Anyway, tasting(which i am fairly new to writing every thing down so apologies):
– first on the nose- peaches and orange zest, a little caramel or toffee in there too
Taste; same caramel/toffee taste but a little almond and green apple. Actually a lot of green apple. Not sure if that means this is really tasty vinegar?
Pairing: my partner made “Hawaiian chicken”(chicken marinated in coconut cream/soy sauce concoction) with coconut rice and peas and carrots and sliced pineapple. It worked pretty well, the chicken was salty sweet and the rice was on the sweet side and the acidity of the wine worked very nicely actually!
Overall, glad i experienced this but probably wont be socking away chard for 25 years.
by davidzilla12345
3 Comments
Interesting, sounds good to me. Doesn’t seem faulted in flavor or at least not in a displeasing way haha
Color looks like it’s oxidized but that isn’t always a 100% indicator. If you liked it that is what matters.
I think it really takes a certain style of Chardonnay to age…they can age beautifully. I think this would have been into the buttery era of CA Chardonnay that we are finally coming out of, and I find a lot of those just don’t age. I have no idea what this would have been like in its prime so maybe it was a nice lean one.
Meanwhile, you can get a burgundy or even something like a Ridge Monte Bello chard that really need time.