Home of Chef Andrew Plummer, East Greenbush, NY
Tasted Thursday, July 16, 2015 by kenv with 673 views
My regular Albany-area group got together to taste an assortment of white Burgundy. The overriding factor was premox (premature oxidation). In fact, it wasn't hard to predict which wines would be good or bad based on their color. In general, the light yellow colored wines were excellent, while the amber colored wines were dead.
For pix and more commentary, see this post on my website:
http://www.finewinegeek.com/tn/2015-07-16_WCC_White-Burgs_Andy/
Octopus and Diver Scallops with Heirloom Tomato, Meyer Lemon, Fresh Herbs, and Tsume (an eel reduction sauce often served with eel sushi).
Lobster Consommé: Poached Lobster, Celeriac Custard, and Aromatic Vegetables.
Wild Mushroom Risotto with Locally Foraged Golden Chanterelles, Black Trumpets, Snow White Summer Oysters, and Parmigiano.
Pan Roasted East Coast Halibut Encrusted with Shallots and Toasted Corn with Red Quinoa, Sweet Pea Puree, and Corn Creme.
When they're good, they're very good. When they're bad, they're very bad. Three of the top four wines were in the Chablis flight.
2008 Louis Latour Meursault 1er Cru Charmes 93 Points
France, Burgundy, Côte de Beaune, Meursault 1er Cru
Light yellow color. Crisp citrus nose. In the mouth, crisp with a hint of fizz on the tongue. Young, fresh, tasty. Sadly, the only decent bottle in this flight.
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2008 Domaine Matrot Meursault 1er Cru Les Perrières Flawed
France, Burgundy, Côte de Beaune, Meursault 1er Cru
Amber color. Rotten banana nose. Bitter on the palate. Off.
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1995 Remoissenet Père et Fils Meursault 1er Cru Les Genevrières Flawed
France, Burgundy, Côte de Beaune, Meursault 1er Cru
Amber color. Fishy nose. A touch oxidized. Otherwise just blah.
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1988 Albert Grivault Meursault 1er Cru Les Perrières Flawed
France, Burgundy, Côte de Beaune, Meursault 1er Cru
Amber color. Dirty, fishy nose. Long fishy finish. Nasty.
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