Wednesday, March 23, 2011

Winesday

Peter: Good mineral quality. Not an oaky, rich buttery Chardonnay (which I am not a fan of). Taste more European than New World. Not overly acidic.Very easy drinking. Would be nice with a cheese plate at St. James or a very simply pan-sauteed piece of fish at Galatoire's.

Rene: Bright, crisp citrusy with a little bit of effervescence and a nice full finish. Makes me immediately want seafood. Specifically oysters, but not raw oysters. Fried oysters with an herbsaint cream sauce come to mind but maybe too heavy. Cochon has a wood fired oyster with chili butter that would be a good balance to this wine. Also, bun with chargrilled pork and eggrolls from 9 Roses as this wine could get along nicely with spicy Asian food.

Joe the Wine Guy: Wine is a 2009 Chateau de Sancerre made from 100% Sauvignon Blanc. The vineyard's soil is almost entirely limestone and clay contributing much minerality. The intense nose of the wine bursts with flowers (orange flower, vine blossom) and minerals. On the palate it is soft and rich with blood orange and yellow peach. You can find this wine at Tujagues Galatoire's, Commander's Palace, International House, and Dorignacs. It retails for $26 a bottle.

7 comments:

kf said...

Question for Joe or either of you two - if you taste a chardonnay and a sauvignon blanc grape off the vine are they similar? May explain why many compair sav. blanc and unoaked chards?

Rene said...

KF,

So you are asking if the grapes (not the wine) taste the same? Or the juice?

Greg said...

Is that you, famularo?

Didn't know you were such a wino....

Anonymous said...

Children eat grapes, men drink wine, old people eat raisins. Anon

kf said...

yes - grape itself. Reason - unoaked chard should taste like the grape in the vineyard (changing based on terroir). Not sure if sauv. blanc and chard taste the same in the vinyard or not?

Anonymous said...

Wine's the bomb bro.

MaryMagdalene said...

Thank you, Niles and Frasier