Watching them go away-wines that is
 

I had some 1999 Chinon white about a week ago, it was a close out so the
price was good and the wine though starting to fade a bit was a good QPR. I
went back and got the last three bottles. Lat night I opened one of the
three, almost a caramel color, well browner and yellower than before. this
time there was still some acidity to the wine but the apples and fresh
things had noticably been replaced by less sharpway softer, can a wine be
described as crumbly, it was as if it was disintegragting in the glass.
Hope the other two got a little nicer treatment along the line!

Watching them go away-wines that is
 

On 10 May 2004 14:39:45 GMT, amnspam (Dale Williams) said:

] >I had some 1999 Chinon white about a week ago
]=20
] Who was the producer? I've never seen a Chinon white. Actually never real=
ized
] there was such a thing. I'm not shocked, there are plenty of Loire appela=
tions
] making red and white (or red and white and ros=E9). Even in appelations I=
think
] of as making only one color- think I was a white St-Nicolas-de-Bourgueil =
last
] year.=20

I was meaning to ask the same question.

Chinon blanc is 100% chenin, usually quite floral, not terribly acidic but =
with
a nice chewyness. It is typically made for early drinking, but will certai=
nly hold
a few years. Sounds as if the '99 was damaged, more's the pity.

Nice wines often at a nice price, we enjoy Ch. Ligr=E9, I think we're on th=
e '01
now. IIRC it's around 5=A4 "depart."

-E

--=20
Emery Davis
You can reply to
by removing the well known companies

Watching them go away-wines that is
 

>I had some 1999 Chinon white about a week ago

Who was the producer? I've never seen a Chinon white. Actually never realized
there was such a thing. I'm not shocked, there are plenty of Loire appelations
making red and white (or red and white and rosé). Even in appelations I think
of as making only one color- think I was a white St-Nicolas-de-Bourgueil last
year.
Dale

Dale Williams
Drop "damnspam" to reply

Watching them go away-wines that is
 

Watching them go away-wines that is
 

Watching them go away-wines that is
 

On Mon, 10 May 2004 10:37:10 -0500, jcoulter > said:

] amnspam (Dale Williams) wrote in
] :
]
] >>I had some 1999 Chinon white about a week ago
] >
] > Who was the producer? I've never seen a Chinon white. Actually never
][snip]
] from the label
]
] Les Chesnaies 1999 (my last bottle is a 2000) Chinon mis en bouteille
] par Beatrice et Pascal Lambert, vignerons
]

Not to be confused with Patrick Lambert, also located in Cravant-les-Coteaux.
These are solid winemakers, although I am not personally a client of theirs.
IIRC they are doing some oaked reds.

Your 2000 is likely to be better than the 99, all things being equal.

] I am hoping that it was damaged as the first bottle was quite nice and
] had a @10USD price point
]
] From the back label (apropos to that thread)
]
] Composition: Contains exclusively Chenin grapes from young vines planted
] on limestone hillslopes
]

This drives me crazy! Like young vines is a _good_ thing! AFAIK this
marketing concept was begun by Charles Jouguet in Chinon. Beurk.
Anyway, 100% chenin is an INAO requirement.

] Technical notes: The harvest is done only by hand. Fermentation and
] ageing in oak barrels.
]

Was the OK one oaky? or old oak, more likely.

] Winemakers comments: A perfumed nose with lemon tree fruits and honey.
] It can be drunk young and chilled between 10 C and 12 C, or it can be
] kept to age. It can be served as ans aperitif, or with fish.
]

Fair enough, should go well with fish in sauce, I'd expect.

-E

--
Emery Davis
You can reply to
by removing the well known companies

Watching them go away-wines that is
 

Emery Davis > wrote in
:

> On Mon, 10 May 2004 10:37:10 -0500, jcoulter
> > said:



>
> This drives me crazy! Like young vines is a _good_ thing! AFAIK this
> marketing concept was begun by Charles Jouguet in Chinon. Beurk.
> Anyway, 100% chenin is an INAO requirement.
>
I was a confufsed by that one too. But when given lemons make lemonade!

>] Technical notes: The harvest is done only by hand. Fermentation and
>] ageing in oak barrels.
>]
>
> Was the OK one oaky? or old oak, more likely.

Old oak the way I like it.
>
>] Winemakers comments: A perfumed nose with lemon tree fruits and
>] honey. It can be drunk young and chilled between 10 C and 12 C, or it
>] can be kept to age. It can be served as ans aperitif, or with fish.
>]
>
> Fair enough, should go well with fish in sauce, I'd expect.

That is precisely how it was prepared. flouder in a sauce of butter,
green onions, cream and white wine.
>
> -E
>