Note to self: Yellowtail chardonnay is a touch too acidic for your tastes, although it might work better with cheese. Also it has one of those stupid fake corks. What's up with fake corks in Australian wines? Do they not have real corks in Australia?

(And for the bystanders who are reading this despite the fact that it's a note to self, no, I did not sample the wine just now at 11 am. I had it last night but it just occurred to me to record my observations now.)