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Thread: TN: unoaked whites from Marche and Loire

  1. #1
    DaleW Guest

    Default TN: unoaked whites from Marche and Loire

    Wednesday Betsy made the old Le Cirque pasta primavera (with a couple
    of modifications based on what we had at farmer's market), with a
    little side of beef. I regarded the pasta as the main course, and
    opened the 2008 Domaine de la Rablais Sauvignon Blanc(Loire). Sweet
    fruit, moderate acidity, some grass and currant/tomato leaves.
    Pleasant profile, but I'd prefer something with a little more zip and
    zing. Actually wonder if there's just a tad of RS here. B-

    Thursday Betsy thought the bluefish looked good at Fairway, did a
    couple of filets with Rick Moonen's Dijonais recipe (slathered with
    mustard, mayo, and thyme). Some leftover pasta, grilled asparagus and
    corn, and the 2008 Colle Stefano Verdicchio di Matelica. The 07 was
    probably my favorite Verdicchio of all time, and it wasn't a fluke-
    this is very good too. Just a hint of spritz, clean citrus fruit,
    stony notes on end. Nice midbodied, a bit like a rather minerally
    Sancerre but with the fruit more on the lemony end. As it warms a
    little it gets some nuttiness - not oxidation, that little nutty note
    I get in lots of Italian whites. Very good for the $$ B++

    Grade disclaimer: I'm a very easy grader, basically A is an excellent
    wine, B a good wine, C mediocre. Anything below C means I wouldn't
    drink at a party where it was only choice. Furthermore, I offer no
    promises of objectivity, accuracy, and certainly not of consistency.*

  2. #2
    Bobchai Guest

    Default Re: TN: unoaked whites from Marche and Loire

    On Sep 10, 7:59*am, DaleW <Dwmi...@aol.com> wrote:
    > Wednesday Betsy made the old Le Cirque pasta primavera (with a couple
    > of modifications based on what we had at farmer's market), with a
    > little side of beef. I regarded the pasta as the main course, and
    > opened the 2008 Domaine de la Rablais Sauvignon Blanc(Loire). Sweet
    > fruit, moderate acidity, some grass and currant/tomato leaves.
    > Pleasant profile, but I'd prefer something with a little more zip and
    > zing. Actually wonder if there's just a tad of RS here. B-
    >
    > Thursday Betsy thought the bluefish looked good at Fairway, did a
    > couple of filets with Rick Moonen's Dijonais recipe (slathered with
    > mustard, mayo, and thyme). Some leftover pasta, grilled asparagus and
    > corn, and the 2008 Colle Stefano Verdicchio di Matelica. The 07 was
    > probably my favorite Verdicchio of all time, and it wasn't a fluke-
    > this is very good too. Just a hint of spritz, clean citrus fruit,
    > stony notes on end. Nice midbodied, a bit like a rather minerally
    > Sancerre but with the fruit more on the lemony end. As it warms a
    > little it gets some nuttiness - not oxidation, that little nutty note
    > I get in lots of Italian whites. Very good for the $$ B++
    >
    > Grade disclaimer: I'm a very easy grader, basically A is an excellent
    > wine, B a good wine, C mediocre. Anything below C means I wouldn't
    > drink at a party where it was only choice. Furthermore, I offer no
    > promises of objectivity, accuracy, and certainly not of consistency.*


    Dale:

    Thanks for the recommendation! It's nice to discover wines with the
    architecture of Sancerre.

    --Bob

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