Tasting- High Table Chardonnay

 

Name: High Table

Variety: 100% Chardonnay

Region: Vin de France

Country: France

Year: 2020

Price: $10.99

Wine Review

"This is an honest, unpretentious table wine that holds up well to a meal of sauteed crab cake and garden salad. There is a strong bouquet of grapefruit and a palate cleansing citrus that is quite refreshing. At well under ten dollars, this is an economical and presumably dependable way to make any meal complete." 

- Timothy Brown on Vivino

Wine Folly 

Chardonnays from France, as described in Wine Folly, are typically acidic and crisp. An oaky profile may or may not be present based on the region the bottle is from (page 97). The tart, chalky flavor profile being described in the book was apparent to me, but I feel like I was unable to detect any hints of oak or cream. It was suggested to pair these wines with subtle dishes- such as lobster- to bring out the subtle nature of this grape variety (page 96). I agree with this sentiment, and would like to try a pairing like this in the future to encourage greater complexity in a seemingly subtle wine. 

My Review

Typically I'm not the biggest fan of Chardonnays. Although this variety's finish goes down like water, I'm not partial to the balance between its dry and acidic notes. High Table, while being extremely dry, has a more mild flavor compared to other Chardonnays I've had. The faint hints of light bodied, citrus fruit bestows a crisp edge to the wine, giving harmony to a sugarless beverage. This wine would be a perfect compliment to a scorching beach day, I think the wine would be better suited as a compliment for a meal. The problem with Chardonnays, in general, is a lack of complexity. While I drank this by itself, I think my experience would have been more impactful if I drank this with a seafood dish. Perhaps the subtle acidic fruit in the wine would have been exaggerated, allowing for a more fulfilling tasting experience.  

Tasting - Malbec: The Exquisite Collection

 

Title: Malbec: The Exquisite Collection

Variety: 100% Malbec

Region: Mendoza

Country: Argentina 

Year: 2021

Price: $7.99

Winery Review

"Repulsive. Don't waste your money. Fit for use in a tomato sauce with a sofrito base for a midweek bolognaise at best, otherwise, use it to unclog your drains. Sorry, this sounds snobbish but I was left with a dirty bitter aftertaste I could not get rid of after only half a glass which I choked down out of respect for the host. There are much better malbecs out there. You do get what you pay for though." 

- Alexander Jones on Vivino

Wine Folly

According to Wine Folly, 

"These entry-level Malbec wines receive minimal oak aging, delivering a much fresher and juicer style. Most have more red fruit notes..." (Page 126)

I could not agree less with this description in reference to this bottle. The book, likewise, describes Mendoza Malbecs to have spicy flavors that stem from red pepper. I find this profile to be accurate- as the finish was long and spicy- but the tartness truly buried any complexity the wine might have had. Although time and decanting allowed for this more fruity, dry character to be expressed, this wine proved to be way too acidic to be enjoyable in any way. 

My Review

I guess I don't know what I should've expected from an eight dollar bottle of wine. It was probably the worst thing I have ever had in my life. Thankfully this was a gift, so I don't have to cry about wasting my money on bottled motor oil. 

The smell was pungent, hints of dark cherry and plum; however, these moments of fruit were masked by an acidic stench. Full bodied and dry, this Malbec had an initial sting on the palate from this tart structure. Furthermore, the wine's finish made the experience so much worse. It has a bitter spiciness that drags itself down your throat, only prolonging the misery that is sipping this wine.

We initially paired it with a chicken tortilla soup. Surprisingly enough, the pairing made the wine slightly tolerable. The acidity was drowned out by the dish, bringing out the intended fruity, spicy notes. I figured this was a sign that the wine could be saved, so we corked it, saving it for the following night. It ended up being slightly better after having some air be introduced. The flavor was a lot less acidic- no longer stripping my tongue- but it still felt like a punishment to finish. 

Enemies to Lovers: A Wine Story

    You know the people who say that cheap wine from the gas station gets the job done better than the expensive stuff? That used to be me. I remember taking sips of my mom's glass of Merlot, lips puckering around the bitter taste. I would audibly gag, and the table would erupt into laughter:

 

"Damn Aidan! Must taste good aye?"

 

I would shake my head no,

 

"Who even really likes this stuff?"  

     Granted, these were from when I was an idiot underage drinker. Who really trusts the judgement of their 18-year old selves? If I listened to her I would've been married to a bigoted buffoon, living in a chateau in San Diego. Nowadays, my relationship with wine is more faceted. As a waitress- working at a local Brazilian restaurant and a fine dining Italian restaurant in Norfolk- I rely on a basic knowledge of wine for my income. Not only do I have to appear like I know what I'm talking about, but I have to be able to understand what wine would best suit a customer's palate and meal accordingly. It's not fun being asked why I recommended a certain Sauvignon Blanc from New Zealand, only for me to respond, 

 

"Because I like a Sauv from New Zealand."  

More time in the restaurant industry has enabled me to become more proficient in the language of wine. I can identify general flavor profiles of general wine varieties and do a perfect bottle service, but I have a lot more to learn. I hope that this class can foster my understanding of wine as an essential companion to a meal, how to communicate knowledge in an accessible manner, and to be better suited for a job I have a lot of passion for. 

     In general, I have a fondness for lighter, fruiter wines. A German Riesling, whether they be super dry or super sweet, is probably my drink of choice. I find the crisp, lighter nature to this wine to be refreshing and uplifting, especially on hot summer days. Dry Prosecco also fall into this category for a very similar reason.

 

Me enjoying a glass of Prosecco after dinner

I feel like drier Proseccos have an interesting dichotomy. Although there is a crisp edge, the bubbles allow the drink to really sing. Unfortunately, however, my palate is not as developed as I would like. While I may be able to drink a colossal, bold red without recoil- unlike my younger counterpart- I feel like I am unable to really appreciate the complexity found in these wines. Throughout the rest of my time in this class, I hope to explore, expand, and refine my palate.