TN: unoaked whites from Marche and Loire
 

Wednesday Betsy made the old Le Cirque pasta primavera (with a couple
of modifications based on what we had at farmer's market), with a
little side of beef. I regarded the pasta as the main course, and
opened the 2008 Domaine de la Rablais Sauvignon Blanc(Loire). Sweet
fruit, moderate acidity, some grass and currant/tomato leaves.
Pleasant profile, but I'd prefer something with a little more zip and
zing. Actually wonder if there's just a tad of RS here. B-

Thursday Betsy thought the bluefish looked good at Fairway, did a
couple of filets with Rick Moonen's Dijonais recipe (slathered with
mustard, mayo, and thyme). Some leftover pasta, grilled asparagus and
corn, and the 2008 Colle Stefano Verdicchio di Matelica. The 07 was
probably my favorite Verdicchio of all time, and it wasn't a fluke-
this is very good too. Just a hint of spritz, clean citrus fruit,
stony notes on end. Nice midbodied, a bit like a rather minerally
Sancerre but with the fruit more on the lemony end. As it warms a
little it gets some nuttiness - not oxidation, that little nutty note
I get in lots of Italian whites. Very good for the $$ 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.*

TN: unoaked whites from Marche and Loire
 

On Sep 10, 7:59*am, DaleW > wrote:
> Wednesday Betsy made the old Le Cirque pasta primavera (with a couple
> of modifications based on what we had at farmer's market), with a
> little side of beef. I regarded the pasta as the main course, and
> opened the 2008 Domaine de la Rablais Sauvignon Blanc(Loire). Sweet
> fruit, moderate acidity, some grass and currant/tomato leaves.
> Pleasant profile, but I'd prefer something with a little more zip and
> zing. Actually wonder if there's just a tad of RS here. B-
>
> Thursday Betsy thought the bluefish looked good at Fairway, did a
> couple of filets with Rick Moonen's Dijonais recipe (slathered with
> mustard, mayo, and thyme). Some leftover pasta, grilled asparagus and
> corn, and the 2008 Colle Stefano Verdicchio di Matelica. The 07 was
> probably my favorite Verdicchio of all time, and it wasn't a fluke-
> this is very good too. Just a hint of spritz, clean citrus fruit,
> stony notes on end. Nice midbodied, a bit like a rather minerally
> Sancerre but with the fruit more on the lemony end. As it warms a
> little it gets some nuttiness - not oxidation, that little nutty note
> I get in lots of Italian whites. Very good for the $$ 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.*

Dale:

Thanks for the recommendation! It's nice to discover wines with the
architecture of Sancerre.

--Bob