Tonight we were invited to dinner at our friend Chris's house, where her
friend Doug cooked us a meal of Thon à la Provence from "Mastering the
Art of French Cooking." We volunteered to supply the wines, so we
brought a couple from the cellar:

with appetitzers:

NV Foreau Vourvray Brut
nose: minerals, toast
palate: extremely dry, minerals, fine mousse, crisp acidity

Another winner of a sparkling Vouvray. This was opened to celebrate
Doug's recent Ph D. (in part) but was a great aperitif regardless.

With the tuna:

2007 Dom. Chantemerle (Boudin) Chablis
nose: stones, apples, lemons
palate: crisp, lean, citrus fruit

Another fairly recent purchase, it showed classic Chablis character and
a lean, appealing profile.

Fun evening with good friends, excellent food and wine.

Mark Lipton
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