And what have you been drinking for Easter lunch? I find an excellent Chardonnay the perfect choice to cope with the structure and organoleptic profile of ham baked in bread crust, typically served for this festivity. And the choice was made to open this bigBoy, by M – simply good wines.
All vines at M – simply good wine are organically cultivated. Grassed vineyards of Chardonnay count for 25 years. They are planted at an altitude between 380 and 400 meters above sea level on the slopes of Pohorje, facing south and the soil composed of silica-quartz.
Bunches were handpicked and sorted already in the vineyard. After destemming and crushing, 75 % of grape mash macerated for 24 hours and the remaining quarter for four days. Following gentle pressing. Fermentation was spontaneous and followed 18 months of maturation of the wine in a 600-litre oak barrel on fine lees without racking, where it also conducted malolactic conversion. Finally, it was bottled with minimum addition of sulphur.
bigBoy displays a crystalline, strawy yellow colour with a golden hue and dense texture.
The bouquet is intense, seductive. Hints of cooked yellow apple, peach, lemon peel, jasmine and almond blossom, with a gentle note of vanilla, butter and marzipan.
The taste is off-dry, soft, with pronounced freshness and minerality that are nicely rounded by the level of residual sugars. bigBoy is a structured, medium to full-bodied wine with intense and lasting persistency—a wine of pronounced elegance that reconfirms mostly fruity perceptions on the palate.
I chose this wine as its freshness will help to cut through the fattiness of the ham. It will lift the tone of horseradish that will be softened with the bread crust. And to add, the remnants of sugar will aid in softening the ham’s saltiness.
And what wine did you choose for today’s lunch?
Happy Easter holidays dear friends, cheers!