So many wines.
So few nights of the week…..
There is a McDonald’s in the same parking lot as my office. I am always starving when I leave work and have the same argument with myself over and over again. Playing like a broken record in the soundtrack of my own personal hell, the internal conflict goes something like this, “Let’s stop at McDonald’s. I know it’s overpriced and poisonous but can’t we do it just this once? Please…..”
Immediately countered by my condescending Jiminy Cricket, “So you want to be fat and sick? You’re trying to get diabetes? No, absolutely not, we have food at home. Besides, if you want to waste money on something unhealthy, spend it on wine.”
I’m not a slob after all, I have standards when it comes to choosing a poison.
Some of you may wonder why I couldn’t be kinder and gentler to myself and splurge on both?
Can’t a hardworking gal have a Royale With Cheese and tasty glass of Chardonnay?
Mixing wine with McDonald’s is like dropping Mentos into a bottle of Diet Coke.
Very, very bad.
Speaking of wine…
Cuteness in a bottle, that is Cupcake Vineyards.
Xavier and I sat on the couch watching Wine For The Confused with John Cleese and sipping our ice cold glasses of Chardonnay.
It didn’t taste the way I expected. A little harsh, a little tart, a little not like the description on the product label.
Then John Cleese said that wine is often served too cold and I remembered the label on the Chardonnay from Linganore Winery. It read “serve at 55-60 degrees”.
I decided to let my glass sit for awhile, you know, for science.
As it turns out, Chardonnay is not Bud Light and ice cold is not it’s ideal state.
I wouldn’t have thought that it should make any difference but as the wine warmed an incredible transformation began to take place.
A wine that I initially didn’t care for suddenly became full of delicious flavor.
I’ve read the official tasting notes including the description of what this wine is supposed to taste like. Maybe some people can actually pick out all of those things, caramel and caterpillar legs, but for me the dominant flavors were apple, butter, and oak.
The apple was quite prominent and it reminded me of a fancy, wine-esque, apple cider that I tried recently when I attended a party at Blue Bee Cider in Richmond, VA. It is called Charred Ordinary, an obvious play on the word Chardonnay, and it was hands down the best apple cider I’ve ever had. Blue Bee makes a cider that almost tastes like Chardonnay and Cupcake Vineyards makes a Chardonnay that almost tastes like cider. I would love to do a side by side comparison some day.
My thoughts: I enjoyed the 2014 Chardonnay from Cupcake Vineyards, especially after allowing it to warm up a bit. For best results serve at just slightly cooler than room temperature. Additionally, during the 2nd glass watch the Top Gear episode featuring the Reliant Robin.
At 13.5% alcohol, everything is funnier is wine.
Watch here -> https://youtu.be/QQh56geU0X8