Serve this chilled, and then chill it some more! We drank this out of ice-water bucket and everyone agreed that the wine improved as it got colder. This wine has a beautiful, seashore morning, sky color; enjoyable sharp taste, with welcome sur lie fizz and very strong minerality, fast finish to my palate, but I see people disagree below. I paired this incorrectly with a tomato fish stew; I had it again with oysters, which is considered the classic pairing, but that also was lacking. I would actually serve this wine before dinner, maybe with smoked salmon on wheat crackers, or a light, ever so slightly briny cheese.
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I drank this based on sommelier recommendation at Chez Panisse. It was served chilled to about 50 degrees, which I would recommend for reasons mentioned below. Strong berry-like bouquet and flavor. Highly memorable and unique nose, flavor and finish. The chill brought out a slight sparkle on the tongue and tempered some of the wine's inherent funk. The former was lacking in subsequent tastings of this wine at room temperature, and the latter was present. Pairs well with Thanksgiving type foods: hams, gamey meats, cranberry, etc. I ate this with a savory squab, but think this wine worked better with ham, also at the table.
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2009 Eric Chevalier Muscadet-Côtes de Grandlieu sur lie
2/23/2011 - 100aocs wrote:
Serve this chilled, and then chill it some more! We drank this out of ice-water bucket and everyone agreed that the wine improved as it got colder.
This wine has a beautiful, seashore morning, sky color; enjoyable sharp taste, with welcome sur lie fizz and very strong minerality, fast finish to my palate, but I see people disagree below.
I paired this incorrectly with a tomato fish stew; I had it again with oysters, which is considered the classic pairing, but that also was lacking.
I would actually serve this wine before dinner, maybe with smoked salmon on wheat crackers, or a light, ever so slightly briny cheese.
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2009 Marcel Lapierre Morgon N (Sans Soufre)
2/23/2011 - 100aocs wrote:
I drank this based on sommelier recommendation at Chez Panisse.
It was served chilled to about 50 degrees, which I would recommend for reasons mentioned below.
Strong berry-like bouquet and flavor. Highly memorable and unique nose, flavor and finish.
The chill brought out a slight sparkle on the tongue and tempered some of the wine's inherent funk.
The former was lacking in subsequent tastings of this wine at room temperature, and the latter was present.
Pairs well with Thanksgiving type foods: hams, gamey meats, cranberry, etc. I ate this with a savory squab, but think this wine worked better with ham, also at the table.
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