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I know right!Originally Posted by PandArts
Opened a 2008 Brewer-Clifton Chard last night. Very odd experience. I couldn't decide if it was too astringent or what, but I found it to be just a bit, "meh". Gets lots of good reviews and when I bought it in the store it was based on a bottle they had open for sampling so I must have liked it at the time. Only finished half last night. Wonder if I'll like the second half better.Originally Posted by Mark from Plano
You get a chard that's astringent and you've got problems.Originally Posted by BC2012
You get a chard that's astringent and you've got problems.Originally Posted by BC2012
It's unusual for whites to show much tannin. Tannin comes from skin contact, and most whites don't see much of that. Tannin in white wines is more likely from extended oak contact.Originally Posted by coolpapaboze
Astringent was the wrong word. Like 180 degrees wrong. I think the food pairing had me fooled. I figured out the second night that it was actually more acidic than astringent. The first night it just seemed out of balance. However, I think it may have been a poor food pairing. I had paired it with a spicy chicken dish and the wine was fighting the food. The second night I had a fish with a mild mango salsa and it paired much better with the sweetness of the salsa. Still have a couple of bottles left. I will give it a second chance later and see how it comes out.Originally Posted by Mark from Plano
I think the vineyards used by BC are cool climate sites which would result in higher acid wines. I also think they don't let their chardonnays go through malolactic fermentation, which would further explain the characteristics you found in the wines.Originally Posted by coolpapaboze
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