Went to a steakhouse with my mom on her 92nd birthday here in TX. I know what she likes and ordered her a glass of Meomi pinot. I had a beer but tried a taste of it. SWEET! Just wonder if this the new JK Chard?
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KJ, maybe?
Never had a JK Chard (sounds similar to KJ Chard though), but the Meiomi pinot is one of the worst dry wines I’ve had. A dry wine should be dry, not sweet, and I like sweet wines (port etc.). Perhaps the winemaker is adding sugar, a.k.a. chaptalized, assuming that’s legal in the region it’s made.
I have to say that I’ve had KJ Chard in the last year and I think it’s actually gotten much drier in the past years.
Or possibly what the factories are pushing these days is just sweeter than ever?
That because it’s not.
I don’t recall it being sweet, just consistent and buttery, oaky, and insipid.
Paywall
The fact that KJ makes a million+ cases of Estate Grown Chard at the price should be applauded by growers and winemakers as it shows Estate Grown wines don’t have to start at $30-$50 a bottle.
Hit the top link ahead of WineTalk, which is the WB thread.
I didn’t create the link to the SF Chronicle article so I can’t unlock.
But the WB thread should explain, although I bet some of the other links in there work.
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Whoops, posted this before I saw the whole story above.
I was wrong about Meiomi, I guessed 1% and it’s closer to 2%.
I still am pretty sure KJ Chardonnay remains well under 0.5%
I believe there is 19 g/L residual sugar on the MEIOMI Pinot, but you didn’t hear it from me…
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You can read about it on my site (no paywall): Update: I Hear From Constellation’s Lawyers (Yikes!) - Adam Lee Wine
Adam Lee
Clarice Wine Company
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