DaleW wrote:
> So after hearing me comment that chicken and dumplings was a comfort
> food of my youth, Betsy determined to make some. It was truly
> delicious, though it bore little resemblence to my childhood Southern
> food. Pretty sure Mom didn't use turmeric, shallots, or leeks, and the
> dumplings of my youth were gooey bits of dough, not nice crusty
> biscuits of flour and cornmeal.
>
> Wine was the 2006 Pinon "Non Dose" Vouvray Brut. Nose of applesauce
> and flowers, light petillance, higher acids. On palate there's apples
> and Chenin wooliness, pretty decent length. This is a good wine, but I
> have to say that I like the dosed versions better. On the plus side,
> this is more obviously Chenin, and is quite precise. But the acidity
> is a little shrill/austere, and a little softening would be welcome. I
> know a lot of folks think that non-dosage bubblies "rule", but while I
> tend not to like high dosage a lot, I find wines that are reported as
> low-middling doses seem to appeal to me the most. Not bad by any
> stretch, I enjoy, but maybe not as much as the other Pinon petillants.
> B

Funny thing, we brought a bottle of the regular Pinon Vouvray Brut to a
dinner Sat. night. Lovely stuff in the typical sparkling Vouvray idiom.
How does the non-dosé compare in price to the regular version?

Mark Lipton


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