.

No harm chucking it in the fridge is there? Shame if you have no soda stream. It comes across as a dryer tipple when gassed.

Greywake is a very good wine and it should be fine if it hasn't been subject to too many extreme temperature fluctuations during storage.

A decent quality Chardonnay is worlds apart from supermarket plonk.

Edit: if you were able still to find a bottle of this anywhere it would probably cost upwards of £25.00.

Never tried the Chardonnay but Greywacke Sauvignon Blanc is one of my favourites. That's a £30+ bottle of wine and assuming it hasn't got too warm, should be fine.

Good Chardonnay at that price point is a world away from the generic supermarket stuff. Kiwi vineyards tend to be more subtle with the oak than their counterparts in Oz, SA and especially California. Given Greywacke's reputation I'd expect that to be pretty spectacular.

We went to Cloudy Bay winery on our NZ trip way back in 2003. Lovely stuff and that was before it became uber-trendy. But boy is it marked up now here in the UK (I guess the current tariff does not help so hope that changes post Brexit). . 

I know, dangerous times and all that. I bought some beer today, handy discount so I'm putting it aside for later. 24 tins so it should last a week or three. No idea why they think folk drink more under lockdown........

NO. It's for that thing that cannot be named yet and the price is right.

Glad the wine was good. I'm a little jealous, posh Kiwi chardonnay is one of my favourite tipples.

I like fuller-bodied white wines with red meat on occasion, especially when there are a variety of flavours on the table - like a roast, barbecue or pizza.

I've also been served red wine with fish in a restaurant, though I'm not sure I'm brave enough to attempt it at home. It was a pretty meaty fish (bream I think) with a light Pinot Noir, and worked brilliantly.

Us too. I can't be doing with the whole "you must drink this wine with that food" thing.  

In general neither do I. Other than observing that red wine is generally filthy with either of smoked salmon or artichokes.

But the notion that some foods and some wines go particularly well together is surely beyond doubt. I will, to the end of my days, remember the wine tasting I attended which really made me realise this which was in, of all very random places, far-flung El Chalten, a one-mule sort of place deep in Patagonia which exists pretty much solely as a base for exploring Mount Fitzroy and Cerro Torre. 

It was a bit impromptu and unlikely. After a long day hiking in the mountains, we were asked if we'd like to go to a wine-tasting in the only decent hotel in town , so thought "why not?"

Anyway the sommelier, who was representing a vineyard from Argentina's famed Mendoza wine region, was this rather attractive, slightly plump girl who looked like a young Nigella Lawson, who definitely knew her stuff and had laid on the most improbably delicious event.

There were five or six different wines, ranging from fizz to white to red, each of which was paired with a small dish of delicious food. We were invited to taste each wine before trying its accompanying dish, and then asked to taste the wine again. 

Well it was all sublime. How sublime? Well, I really don't like goat's cheese for example. But the second (I think) pairing was a white wine (a Torrentes I think) with a small goat's cheese tartlet. But the wine and the tartlet went so very well together that I ate the tartlet and even swallowed. 

Slightly!!

Or alternatively, you've shown that it is true that people will eat anything when they're pissed.