Chardonel

[Innkeeper]

Well, here's the rundown. We opened the first one a little short of a week at home. It was consumed sans anything. The reaction from both of us was the same. It was like a very light Chardonnay, un Oakey, un Maled. Still, quite acceptable. Tonight, we had another with simply sauteed, boned, and skinned, chicken breast with the pan deglazed with brandy; salad; and local strawberries with whipped cream. The additional rest, and the food, gave us a much better reaction. The description above is still the best, but it is a "decent" wine. It is more like Chardonnay that the other parent, Seyval Blanc, and is much preferable to Sauvignon Blanc (according to mother). However, it is an entity to itself. Give it a shot, after a two week rest.



[This message has been edited by Innkeeper (edited 06-23-2000).]