I have considered posting this many times, but always held back as I thought I was just crazy. But I am now convinced that there is something fundamentally different about a Chardonnay grape that gives me a hangover unlike anything else I drink.
It doesn’t matter how its make or where it’s made, but nothing reliably gives me a hangover quite like Chardonnay. California, Oregon, White Burgundy, Chablis, heavily oaked, stainless steel blah blah it doesn’t matter - they all kill me the next day, even in small quantities.
For a long time I assumed this was simply a function of ABV, but over the last year I’ve consistently had no issue while drinking higher ABV reds.
Is there anyone else out there who experiences this too? Should we start a support group?
Such an interesting discussion - and one that there probably is no one ‘correct answer’ for. Quick question - do you feel the same with Chablis or stainless fermented and aged chardonnays or it does not matter? Does the amount of new oak matter? What about alcohol levels?
+1 with minor note removing Grand Cru Chablis due to the higher likelihood of oak.
Other question - another I am sure silly one… both champagne and Chardonnay tend to be earlier in the night (possibly pre food) and/or paired with veggies or fish or shellfish (generalities of course) vs a red later and with other pairings.
2nd to last ignorant question- have you ever had truly Natty Chardonnay (R&D not recommended)?
Last ignorant question- have you eaten a Chardonnay grape?