Friday night's dinner was lamb osso buco, prepared pretty much as the
traditional veal variety. Because there were tomatoes in the braising
sauce, I opted for a more acidic robust red and opened:

1997 Fattoria di Felsina Chianti Classico Riserva 'Berardenga' Rancia
nose: overt pencil lead, mint and dark red fruits
palate: medium-full body, acidity, smooth tannins

A decent match with the lamb, I found this wine rather unexciting,
mostly because of the intrusive nature of the mint and pencil lead
elements in the nose. Am I becoming too sensitive to mint in wine?
Dunno. Dspite '97 being a low acid year in Tuscany, this wine had
plenty of acidity for my needs.

Tonight, for a Mother's day dinner, I smoked a side of wild-caught
Alaskan salmon with apple wood and served it with sauteed morels. To
acompany the fish, I opened:

2002 Huet Vouvray Demi-sec Le Haut Lieu
color: deep golden
nose: honey, minerals, quince, pineapple, grape juice
palate: crisply acidic, barely evident sweetness, rich mouthfeel, no
hint of oxidation

Even Jean, who is hypersensitive to oxidative notes in white wine, found
this wine to be appealing and the match with wood smoked salmon was
sublime. There have been a few reports of off bottles of Huet's '02s
circulating recently, but this bottle was on. It certainly has room for
development, but to our tastes it could hardly have been better.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On May 10, 12:34�am, Mark Lipton > wrote:
> Friday night's dinner was lamb osso buco, prepared pretty much as the
> traditional veal variety. �Because there were tomatoes in the braising
> sauce, I opted for a more acidic robust red and opened:
>
> 1997 Fattoria di Felsina Chianti Classico Riserva 'Berardenga' Rancia
> nose: overt pencil lead, mint and dark red fruits
> palate: medium-full body, acidity, smooth tannins
>
> A decent match with the lamb, I found this wine rather unexciting,
> mostly because of the intrusive nature of the mint and pencil lead
> elements in the nose. �Am I becoming too sensitive to mint in wine?
> Dunno. �Dspite '97 being a low acid year in Tuscany, this wine had
> plenty of acidity for my needs.
>
> Tonight, for a Mother's day dinner, I smoked a side of wild-caught
> Alaskan salmon with apple wood and served it with sauteed morels. �To
> acompany the fish, I opened:
>
> 2002 Huet Vouvray Demi-sec Le Haut Lieu
> color: deep golden
> nose: honey, minerals, quince, pineapple, grape juice
> palate: crisply acidic, barely evident sweetness, rich mouthfeel, no
> hint of oxidation
>
> Even Jean, who is hypersensitive to oxidative notes in white wine, found
> this wine to be appealing and the match with wood smoked salmon was
> sublime. �There have been a few reports of off bottles of Huet's '02s
> circulating recently, but this bottle was on. �It certainly has room for
> development, but to our tastes it could hardly have been better.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net

I went looking for a few bottles of recent release Huet this morning
to no avail....

On May 10, 12:34*am, Mark Lipton > wrote:
> Friday night's dinner was lamb osso buco, prepared pretty much as the
> traditional veal variety. *Because there were tomatoes in the braising
> sauce, I opted for a more acidic robust red and opened:
>
> 1997 Fattoria di Felsina Chianti Classico Riserva 'Berardenga' Rancia
> nose: overt pencil lead, mint and dark red fruits
> palate: medium-full body, acidity, smooth tannins
>
> A decent match with the lamb, I found this wine rather unexciting,
> mostly because of the intrusive nature of the mint and pencil lead
> elements in the nose. *Am I becoming too sensitive to mint in wine?
> Dunno. *Dspite '97 being a low acid year in Tuscany, this wine had
> plenty of acidity for my needs.
>
> Tonight, for a Mother's day dinner, I smoked a side of wild-caught
> Alaskan salmon with apple wood and served it with sauteed morels. *To
> acompany the fish, I opened:
>
> 2002 Huet Vouvray Demi-sec Le Haut Lieu
> color: deep golden
> nose: honey, minerals, quince, pineapple, grape juice
> palate: crisply acidic, barely evident sweetness, rich mouthfeel, no
> hint of oxidation
>
> Even Jean, who is hypersensitive to oxidative notes in white wine, found
> this wine to be appealing and the match with wood smoked salmon was
> sublime. *There have been a few reports of off bottles of Huet's '02s
> circulating recently, but this bottle was on. *It certainly has room for
> development, but to our tastes it could hardly have been better.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Thanks for notes.
Thanks for reassurance on Huet. Of course, if it's the scare is over
the same PremOx issues as white Burg, it can be random within a case!