With the (long-awaited) arrival of Spring and warmer weather here, we
recently took the opportunity to grill a side of Alaskan sockeye salmon.
With the fish, we opened our last bottle of:

2008 Francois Chidaine Montlouis-sur-Loire Les Choisilles

which was not much changed from our previous experience. Still racy and
lithe with a wonderful core of quince-like and citrusy fruit. Just a
treat with seared scallops and grilled salmon.

Continuing on our outdoor grilling theme, we put some duck breasts on
the grill and opened:

2002 Robert Chevillon Nuits-St. George "Les Perrieres"

Dusky red with bricking at the edges. It smelled of beef blood, a hint
of graphite and mature Burgundy fruit. It still has a lovely core of
fruit under the earthiness and plenty of acids on the palate. It likely
won't get any better to my tastes than it is now, though.

Mark Lipton

Both sound great.
My only problem with Chidaine is trying to keep straight sweetness between
various bottlings
Only 2002 Chevillon I have are Chaignots, should open another soon


"Mark Lipton" wrote in message ...

With the (long-awaited) arrival of Spring and warmer weather here, we
recently took the opportunity to grill a side of Alaskan sockeye salmon.
With the fish, we opened our last bottle of:

2008 Francois Chidaine Montlouis-sur-Loire Les Choisilles

which was not much changed from our previous experience. Still racy and
lithe with a wonderful core of quince-like and citrusy fruit. Just a
treat with seared scallops and grilled salmon.

Continuing on our outdoor grilling theme, we put some duck breasts on
the grill and opened:

2002 Robert Chevillon Nuits-St. George "Les Perrieres"

Dusky red with bricking at the edges. It smelled of beef blood, a hint
of graphite and mature Burgundy fruit. It still has a lovely core of
fruit under the earthiness and plenty of acids on the palate. It likely
won't get any better to my tastes than it is now, though.

Mark Lipton