Chardonnay Clover 2018 @commune_of_buttons.
“As like of many of the natural wines, the nose takes a second more to be processed”
Good minerality, pear, orange, apricot, a bit of pineapple. Pear is probably the most recognisable, which is used in pear cider.
Cork: First, it reminds me of Italian sausage with black pepper, other flavours like cloves, apricot, orange peel, wood, and anchovies.
Colour: slightly cloudy with straw yellow and golden yellow shades.
Nose: “As like of many of the natural wines, the nose takes a second more to be processed”
Good minerality, pear, orange, apricot, a bit of pineapple. Pear is probably the most recognisable, which is used in pear cider.
It is not biscuity as I was expecting, considering the 7 months of ageing on lees.
Palate: the balance goes into the hardnesses, but not in a negative way… acidity and minerality are the first feelings you get, softens alcohol and polyalcohols are “buttery” coming after. A wine that works great with food.
Food pairing: looong list
Fish: anchovies, white bite, garfish, pen fried or battered, no tuna…. too much minerality.
White meat: Lapin à la moutarde… Rabbit
Pasta: Ravioli batter and sage, pumpkin ravioli, fresh creamy pasta with mushrooms, parsley, garlic, or bacon with potatoes and pancetta.
No required opening time and a 10-degree temperature of service.
Thank you, and enjoy it!