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nwinther -> RE: Pavie now makes.... (7/30/2008 2:03:20 AM)
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I've never understood the need for great "Red" châteaux to produce rosé or even white wines. They're never as good as their red (relatively) and they just take up space or grapes that would otherwise be used for great reds.
And it's not like they're betting on two horses as they do in Graves, where white grapes makes up 20+% of the planted area, and where a poor red vintage can be "saved" by a good white. Pavillon Blanc is made in minute quantities and is never as renowned as even Pavillon Rouge. A danish wine journalist once called white Haut Brion for "one of the Loch Ness monsters of the wine world". Everybody had heard of it, but few had actually seen it.
Now, I could understand it, if it was a professional pride thingy, where the wine-maker enjoys the challenge of producing other types of wine, which is then consumed at the Château, like the Hermitaged Château Palmer we heard so much about about a year ago (Which I would like to taste, unlike the different rosés).
When I have to pay through my nose for a Margaux, I would ALWAYS go for the big red, rather than the mediocre white or rosé, which other producers make cheaper and better, because it's their focus. After all, I'm sure that Margaux (or St. Emilion) is known for its reds for a reason.
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