On Aug 14, 1:23�pm, Mark Lipton > wrote:
> Last night, Jean plank-grilled some salmon and put a bottle of Gruet
> Brut in the freezer for a quick chill. �When she asked me to open it
> later, I pulled the cork only to have an icy plug push out, followed by
> a geyser of half the bottle in thick, foamy bubbles. �This was the
> result of a gigantic plug of ice still inside the bottle, nucleating the
> effervescence. �By the time the foaming had subsided we were left with
> half a bottle that was flat and... CORKED!!!
>
> So, back to the "ready-to-drink" rack for a room temp bottle of:
>
> 2002 Verget Chablis "Cuv�e de la Butte"
> color: pale gold
> nose: initially oaky, slight minerality, a hint of oxidation
> palate: citrussy, more in the grapefruit vein than lemon, slight
> minerality, tart acidity but lacking in crispness nonetheless
>
> A cooling sleeve placed over the bottle brought it down to drinking
> temperature in 10 min or so, and it was better than my first taste at
> room temp. �This was the last of a few bottles of Verget Chablis
> purchased at a steep discount at Sam's years ago. �Like the others, the
> house style of Verget doesn't translate well to Chablis. �This wine was
> too oaky and lacking in focus. �It tasted like a decent but not
> outstanding CalChard with some age on it.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net


Nice note, I agree re Verget.
I confess I was reading too fast,. Read title, was scanning and missed
"Gruet Brut". So I'm thinking its a Chablis with " thick, foamy
bubbles// effervescence// foaming "
Makes more sense reading carefully. (insert embarrassment emoticon)