Community Tasting Note

• jahlove wrote: 92 points

  March 24, 2010 - Old World Grab Bag (Dino Restaurant - Washington, DC): Oily nose. Petroleum based product - lacquer, house paint? Very sherry-like. Also honeysuckle, anise and florals. Viscous, honey, aggressive acid. Finishes kinda funky. Guessed correctly to be Loire Chenin Blanc.

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4 Comments

• Kirk Grant commented:

  3/25/10, 1:51 PM - I would really be interested to hear what you think might pair well with this wine...it sounds like you really liked it. Any thoughts on how long this might last?

• jahlove commented:

  3/25/10, 8:37 PM - This thing will last forever I think. Food? Man I have no idea. This is one of those wines that is a meal onto itself. It's so full bodied it can stand up to almost anything I'd imagine. I'm thinking a strong cheese maybe? I don't have much experience with this kind of Chenin, let alone pairing it with food. The Joly wines are really unique and different. You can almost treat them like a red wine, decant and all that stuff. Truly amazing stuff. Have you had a Joly wine before. I saw him speak at a biodynamic event and tasted a few of his wines. Really crazy stuff.

• Kirk Grant commented:

  3/26/10, 4:05 AM - I have only had one of his wine...it was the 2002 Coulée de Serrant back in the summer of 2002. I recall thinking the wine was "off" and then learning later that it was actually showing quite well. I had already tasted several red wines prior to tasting it so I just wrote it off as something I would have to try again. I have a case of the 2005 Coulée de Serrant and another bottle of the 2005 Les Clos Sacrés. I will look forward to opening one sometime later in the summer or fall. Thanks again for the great notes...and I think you're right. I might go with a cheese selection to see what pairs best. It's fun to toy around with wines like this from time to time.

• manonthemoon commented:

  3/26/10, 5:46 PM - Slave,
  
  You probably want to either decant this bottle or enjoy over multiple days. I would also reccommend ensuring it is under room temp so that the alcohol doesn't start to show.

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