With Hart at Odette for our anniversary.

I suppose there are many styles of Chenin Blancs. I’ve never really been the biggest fan of extremely reductive and flinty wines, but this was just so well paired with the oyster.

In the glass: a richer gold. Clear.

On the nose: this intense reductive flintiness. Touch of honey. Dried apricots. I’m unfamiliar with this, but it tasted distinctly oaked with the Christmas spice (I could be totally wrong). High intensity, but not flabby. This paired with the salinity of the oysters was ace.

On the palate: hiiigh bright juicy acidity that’s super fresh and energetic, which I suppose kept the wine in a fine balance with the nose. There’s also this fine salinity that, in retrospect, I can’t tell if it came from the oyster or the wine, but it tasted delicious.