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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 5, 1:44?am, "DaleW" > wrote:
> On Apr 4, 9:11?am, "DaleW" > wrote:
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> > Monday I opened a 375 of white as an apertif. I have generally liked
> > the Gilbert Picq wines, but the 2005 Picq Chablis wasn't thrilling.
> > Plenty of ripe fruit, but not a lot of minerality, and seemed a tad
> > fat. Tasted on following night it seemed even rounder, without a bit
> > of zip to give it more liveliness. B-

>
> > Dinner was a simple roast ?chicken from Keller's Bouchon cookbook,
> > along with macaroni & cheese and brussels sprouts. I opened the 2005
> > Sylvain Pataille Bourgogne. You know how people are always buying the
> > "wrong" Roumier, Dauvissat, or Lignier? This is first time I ever
> > bought based on wrong first name- I realized after buying it I was
> > thinking about Sylvain Cathiard. Never heard of this producer, might
> > as well try. A little oak on the nose, but not vanillay- mostly the
> > nose is a pretty rush of crushed raspberries. The palate is a little
> > less exciting- nice enough ripe red plum and black cherry fruit, but
> > without the exoticism of the nose. Still, a nice balanced Bourgogne
> > with enough acidity to make it food friendly. I've made worse mistakes
> > A little sip on night 2 seems unevolved- will try again tonight. B/B+

>
> > Tuesday's dinner was an Italian recipe of ?prawns (well, jumbo shrimp)
> > in ?a tomato/pancetta sauce, with broccoli rabe. Needed a half-bottle
> > of white for recipe, so I chose an inexpensive Italian, the 2005 Dario
> > D'Angelo Trebbiano d' Abruzzo. We served with dinner, and I actually
> > found it a pleasant surprise (my expectations for $6 Trebbiano are
> > limited). Good crispness, light pear fruit, a hint of nuttiness. I
> > hestitate to say that Italian whites (certainly a vast array) share
> > any common characteristics, but it does seem I get that almond meets
> > cashew nut aroma on the finish of IT whites ranging from Greco di Tufo
> > and Fiano ?to Arneis. ?Anyway, there's nothing complex here- Pepe and
> > Valentini have nothing to fear- but at $6 before mixed case discount
> > quite a bargain. Unfortunately, looks like sold out. ? ? 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.

>
> So,for Wed dinner Betsy made brisket and matzoh ball soup (with
> leftover mac'n'cheese and storebought geflite fish) for Dave's return
> from Scotland. I was driving on a Midnight Run, and so only had a half
> glass of wine- the leftover Bourgogne. On night 3 it had picked up
> some earth and sandalwood notes, fruit still bright, oxidation
> minimal. I'm now having another glass (technically day 4), nice Burg.
> I'll raise to B+- Hide quoted text -
>
> - Show quoted text -


That's a pretty good showing for a Burg under $20.