Here you go,
@SShore! Twins of different mothers.
This is so refreshing, in every way. It's not restaurant wine. For starters, the first thing you get is a bit of burnt match. Is it too much sulfur or just classic Chablis gunflint? I'm honestly not sure, but I do know some bottles would be sent back on account of it.
Shame, because persistence pays off.
Actually, the FIRST thing you get is s a lot of brilliant highlights and a thicker swirl than you might expect from a "Petit" Chablis. Very pretty wine, visually.
Behind the match, there is just so much going on. Lime, some kind of bright green herb (chervil?), and intense metal/mineral mystery. The famous"wet stone." Yup. These things are cliches for a reason.
On the palate, more of the same, but with a very surprising texture and crème fraîche quality that makes this wine anything but lean. Yeah, I know. Lots of people would call it lean. That's sort of my point with this thread. Open your taste buds, doofuses of the world. Give it a chance. Taste what you taste.
The idea that this is only good with food, because of acidity, is insane. Hike up your skirts, will ya', and get with mother nature. This is like a walk on the beach in November. Just layer up and get out there. It's an excellent companion to PugSki. No food required. Yet! Arctic char on the way. So is spring. Finally. Thank God. Next week, breaking 70. Yee Ha! Okay, off to cook.