In article
>,
DaleW > wrote:

> Wednesday Betsy made a couple of recipes from this week's time,
> Shaking Beef along with a bokchoy and mushrooms in oyster sauce side.
> I thought about light spicy red as a match for the beef, but she said
> she felt like white, so I opened the 2001 Maximim Grunhauser (Von
> Schubert) "Herrenberg" Riesling Kabinett. 2001 was the middle of
> Grunhauser's supposed slump, but I've had several lovely 2001s and
> 2002s. This, however, was not one of them. Not a bad wine by any
> stretch, but surprisingly soft and verveless for a 2001. Sweet candied
> pear fruit, nice length, if it had anywhere near the acidity I'd
> expect from the vintage I'd have called it a very good wine. As it is,
> pleasant but not more. Revisited Friday night it had held up well, but
> still seemed low acid. B/B-
>
> Friday's dinner was steamed lobster (again $3.99/lb at Stews, I think
> I've eaten more lobster this year due to price slump than any previous
> 3 years combined), asparagus, and salad, wines was the 2006 Jadot
> Chassagne-Montrachet. I'm generally drinking up 2006s, but should have
> waited on this. Big sweet white fruit, just a hint of heat, good
> length, mineral tones, but the oak is still a bit unintegrated. Good,
> but I'd hope better in a couple years, though I don't think it has the
> structure to age long term (premox issues aside). B
>
> Grade disclaimer: I'm a very easy grader, basically A is an
> excellent*wine, B a good wine, C mediocre. Anything below C means I
> wouldn't*drink at a party where it was only choice. Furthermore, I
> offer no*promises of objectivity, accuracy, and certainly not of
> consistency.**

Thanks for the notes. Hope your dental enamel did not dissolve with all
of this white wine. Isn't this quite early to be drinking 2006 Chassagne?