As a part of one of those intriguing clearance "mystery cases" yesterday I got a
bottle of Domaine Long-Depaquit, Albert Bichot, 2001 Chablis. I am not at all
knowledgeable on Bourgogne, but I am a fan when it is done well; too often it is not,
of course. Some brief research suggests that this is an entry-level Chablis from a
respected producer, and should therefore be pretty good. Can anyone offer any
experiences of this wine, or suggestions as to whether it's a "keeper" (if so, how
long?) or a "drink now".

Y'know how non-believers take the p*** when you refer to "hints of grass on the
nose", or "a touch of chocolate in the finish"? Well, I had some chocolate today -
the real dark Swiss stuff, not the hydrogenated vegetable fat to which the British
laughably apply the term - and I thought "Hmm... South East Australian Shiraz
Cabernet". Honestly, that's what it reminded me of. So don't feel bad about a
little hyperbole now and then.

Regards,

Ian

In article <JJ2wc.69$WX6.64@newsfe6-win>, "Ian Hayward"
> writes:

> Domaine Long-Depaquit, Albert Bichot, 2001 Chablis. I am not at all
>knowledgeable on Bourgogne, but I am a fan when it is done well; too often it
>is not,
>of course. Some brief research suggests that this is an entry-level Chablis
>from a
>respected producer, and should therefore be pretty good. Can anyone offer
>any
>experiences of this wine, or suggestions as to whether it's a "keeper" (if
>so, how
>long?) or a "drink now".

I don't remember having a Long-Depaquit before, but they are on a list of "good
no-oak" Chablis producers I have.
While I think Chablis 1ers and GC age beautifully, I tend to drink all Chablis
AC young.
Dale

Dale Williams
Drop "damnspam" to reply

> Y'know how non-believers take the p*** when you refer to "hints of grass
on the
> nose", or "a touch of chocolate in the finish"? Well, I had some
chocolate today -
> the real dark Swiss stuff, not the hydrogenated vegetable fat to which the
British
> laughably apply the term - and I thought "Hmm... South East Australian
Shiraz
> Cabernet". Honestly, that's what it reminded me of. So don't feel bad
about a
> little hyperbole now and then.
>
Yeah. I've seen reviews that liken a wine to an aroma of roses, but, now
having become somewhat of a gardener, I'm always wanting to ask "which
rose". I recently compared a rose to smelling rather like chenin blanc.

Has anyone else noticed that sometimes a glass that held Pinot Noir smells
the next day (if you forgot to wash it) like Violets?

"Ami Silberman" in ...
>
> Has anyone else noticed that sometimes a glass that held Pinot
> Noir smells the next day (if you forgot to wash it) like Violets?
>

As usual in such cases, we may rely on Yoxall. (The wines he refers to
below are 100% Pinot Noir, in case they are unfamiliar to anyone.)


"[Chambolle-Musigny] is said to smell of raspberries, as Echézeaux is said
to do of truffles and Clos Vougeot of violets, but I must have an
insensitive nose as I never catch these nuances; good wines of these
communes just seem to me to have a lovely vinuous bouquet, with Echézeaux
the most pronounced."

-- H. W. Yoxall, _The Wines of Burgundy,_ Penguin, 1974, ISBN 0140462007.
(It's also in the second, ISBN 0812860918.)


Mo

"There are two of the comparatively rare Burgundy chteaux at
Chambolle-Musigny, neither very old and each called the Chteaux de
Chambolle-Musigny, which is not very helpful. The older one has splendid
cellars."