I’ve had this happen before. I was pouring a chablis grand cru and it was beautifully aromatic then about an hour in it was reductive, and only got more so in that 4 hour period…
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I opened it while it wasn’t fully chilled, didn’t know if that may have contributed.
But impressive wine for an AVA bottling and a young 23. I was expecting it to be somewhat tight and unyielding. CT notes are pretty spot on.
I normally serve the Chards at the same temperature as Pinot, around room temp. I find so much of what is fun to enjoy can be quite muted by too cool temp. I always want folks to enjoy the wine in the best context for themselves, but personally don’t think spicy food is a good fit. I’m with you that simple white fish could be a winner….