Betsy's season started this week, and I had dinner alone last couple
of nights. I chose to go with a couple of foods I like more than she
does. Wednesday was sausage time, with some Aidell's chicken/apple
sausage sauteed with onions and deglazed with white wine, served over
pasta. Thursday was calves liver with a white wine and parsley sauce.

The apertif and cooking wine for both was the 2006 Brocard/Domaine Ste
Clair Petit Chablis. Quite good for Petit Chablis, ripe apple fruit
with a little chalk, good acidity, could easily pass muster in a
lineup of Chablis AC. B

The dinner wine for both nights was the 2004 Pierre Matrot Meursault
rouge. I'm a big fan of Matrot whites. This not so much. There is some
good black cherry fruit, a fun hint of anise. But there is also a big
green herbal gorilla in the room. I've heard a lot of complaints re
green streaks in 2004s, but haven't been bothered by many. This is
really distracting, and this also has rather raspy tannins for a
village level Burg. The fruit is good enough to give this a C+/B-, but
I wouldn't buy this if it ws $10, much less the $30 it goes for.

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.

On Mar 7, 3:43�pm, DaleW > wrote:
> Betsy's season started this week, and I had dinner alone last couple
> of nights. I chose to go with a couple of foods I like more than she
> does. Wednesday was sausage time, with some Aidell's chicken/apple
> sausage sauteed with onions and deglazed with white wine, served over
> pasta. Thursday was calves liver with a white wine and parsley sauce.
>
> The apertif and cooking wine for both was the 2006 Brocard/Domaine Ste
> Clair �Petit Chablis. Quite good for Petit Chablis, ripe apple fruit
> with a little chalk, good acidity, could easily pass muster in a
> lineup of Chablis AC. B
>
> The dinner wine for both nights was the 2004 Pierre Matrot Meursault
> rouge. I'm a big fan of Matrot whites. This not so much. There is some
> good black cherry fruit, a fun hint of anise. But there is also a big
> green herbal gorilla in the room. I've heard a lot of complaints re
> green streaks in 2004s, but haven't been bothered by many. This is
> really distracting, and this also has rather raspy tannins for a
> village level Burg. The fruit is good enough to give this a C+/B-, but
> I wouldn't buy this if it ws $10, much less the $30 it goes for.
>
> 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.

Dale,
Thanks for the notes. I have a couple bottles of Matrot
Meursault Rouge in my cellar. Perhaps I'll use them to cook with.
Bi!!
http://Billburg.myminicity.com

On Mar 8, 12:29Â*pm, "Bi!!" > wrote:
> On Mar 7, 3:43�pm, DaleW > wrote:
>
>
>
>
>
> > Betsy's season started this week, and I had dinner alone last couple
> > of nights. I chose to go with a couple of foods I like more than she
> > does. Wednesday was sausage time, with some Aidell's chicken/apple
> > sausage sauteed with onions and deglazed with white wine, served over
> > pasta. Thursday was calves liver with a white wine and parsley sauce.
>
> > The apertif and cooking wine for both was the 2006 Brocard/Domaine Ste
> > Clair �Petit Chablis. Quite good for Petit Chablis, ripe apple fruit
> > with a little chalk, good acidity, could easily pass muster in a
> > lineup of Chablis AC. B
>
> > The dinner wine for both nights was the 2004 Pierre Matrot Meursault
> > rouge. I'm a big fan of Matrot whites. This not so much. There is some
> > good black cherry fruit, a fun hint of anise. But there is also a big
> > green herbal gorilla in the room. I've heard a lot of complaints re
> > green streaks in 2004s, but haven't been bothered by many. This is
> > really distracting, and this also has rather raspy tannins for a
> > village level Burg. The fruit is good enough to give this a C+/B-, but
> > I wouldn't buy this if it ws $10, much less the $30 it goes for.
>
> > 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.
>
> Dale,
> Â* Â* Â*Thanks for the notes. Â*I have a couple bottles of Matrot
> Meursault Rouge in my cellar. Â*Perhaps I'll use them to cook with.
> Bi!!http://Billburg.myminicity.com- Hide quoted text -
>
> - Show quoted text -

Well, taste first! Will be interested in your opinions. Lots of people
find green widespread in '04s, but I haven't in general.

On Mar 8, 2:58Â*pm, DaleW > wrote:
> On Mar 8, 12:29Â*pm, "Bi!!" > wrote:
>
>
>
>
>
> > On Mar 7, 3:43�pm, DaleW > wrote:
>
> > > Betsy's season started this week, and I had dinner alone last couple
> > > of nights. I chose to go with a couple of foods I like more than she
> > > does. Wednesday was sausage time, with some Aidell's chicken/apple
> > > sausage sauteed with onions and deglazed with white wine, served over
> > > pasta. Thursday was calves liver with a white wine and parsley sauce.
>
> > > The apertif and cooking wine for both was the 2006 Brocard/Domaine Ste
> > > Clair �Petit Chablis. Quite good for Petit Chablis, ripe apple fruit
> > > with a little chalk, good acidity, could easily pass muster in a
> > > lineup of Chablis AC. B
>
> > > The dinner wine for both nights was the 2004 Pierre Matrot Meursault
> > > rouge. I'm a big fan of Matrot whites. This not so much. There is some
> > > good black cherry fruit, a fun hint of anise. But there is also a big
> > > green herbal gorilla in the room. I've heard a lot of complaints re
> > > green streaks in 2004s, but haven't been bothered by many. This is
> > > really distracting, and this also has rather raspy tannins for a
> > > village level Burg. The fruit is good enough to give this a C+/B-, but
> > > I wouldn't buy this if it ws $10, much less the $30 it goes for.
>
> > > 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.
>
> > Dale,
> > Â* Â* Â*Thanks for the notes. Â*I have a couple bottles of Matrot
> > Meursault Rouge in my cellar. Â*Perhaps I'll use them to cook with.
> > Bi!!http://Billburg.myminicity.com-Hide quoted text -
>
> > - Show quoted text -
>
> Well, taste first! Will be interested in your opinions. Lots of people
> find green widespread in '04s, but I haven't in general.- Hide quoted text -
>
> - Show quoted text -

I always taste before I cook...:-) I haven't found much unripe fruit
in the 2004. I find them a bit more acidic or perhaps not as ripe as
the '03 and '05's.