A couple of rainy evenings led to all indoor cooking and some opened bottles of Burgundy. Neither of these bottles come from "outstanding" vintages so I was interested to see how each would taste.
100% Chardonnay wine, approximately $33 at Spec's.
Pronounced honeysuckle floral aromas with lemon and a hint of fresh asparagus with similar flavors. Dry, medium+ body and acidity with a long mineral-laced citrus finish. I really enjoyed it; it made me think about chalky minerality, electric acidity and everything that you hope your Chablis will be. I served it with jumbo lump crab cakes.
100% Pinot Noir wine, approximately $63 at Spec's.
My first thought on sniffing this glass was "fully developed". Aromas of leather, earth and patchouli. Dried apricot fruit flavor with a lightly spiced finish. Dry, medium+ body, tannins, acidity and length. I found this to be an interesting bottle and we enjoyed it but I'm glad that I opened it now and that I didn't hold it any longer. I served this with braised short ribs, sautéed mushrooms and mashed potatoes with chives.