Blech, when unexpected
Bracing yourself for a sip of cheap, over-oaked Chardonnay and getting a mouthful of even cheaper Sauvignon Blanc is a hideously blech-inducing experience. With the sting of acid and lack of vanillins, your brain goes, “Bad! This wine has gone BAD!”
Why am I drinking crappy S. Blanc? Because it’s open on the table, and I needed a sip of something to take my medicine.
Why am I using wine to swallow my medicine? Good frakking question.
By the way, whoever thought of crossing “crisp” (watch for that one, it’s a euphemism), wild, and grassy Sauvignon Blanc with thin, testy, weedy Cabernet Franc was out of his head, but ended up with noble, thick-skinned, tannic Cabernet Sauvignon for his trouble. Go figure.
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