2009 Grochau Cellars Sauvignon Blanc Ryan Reichert March 23, 2011 Tasting Notes Dry on the palate with medium acidity, medium-full body, and flavors of peach, pear, candied lime, orange, and honey.
2005 Chateau de Bellevue Savennieres David Honig March 20, 2011 Tasting Notes Drink this with pan seared scallops at dinner, or with a big bowl of popcorn in front of a gently glowing fireplace. Recommended.
2008 Grochau Cellars Sauvignon Blanc Ryan Reichert March 18, 2011 Tasting Notes 1 Comment Vinified in stainless steel (80%) and neutral oak (20%). Clear, bright, medium-light gold color. Clean nose with medium intensity aromatics of dry grass, ripe tropical fruit, stone, and white flowers. Dry on the palate with medium-high acidity, medium-full body, and flavors of grapefruit, lime zest, tart stone fruit, and herbs. Long finish. Clean, well balanced, has beautiful acidity, and would pair well with chèvre or white asparagus. Highly recommended.
Open That Bottle Night: 1983 Château Filhot Becky Sue Epstein March 8, 2011 Tasting Notes The capsule was intact, fill level good, firm cork, and there was no trouble opening the bottle. The cork initially smelled like ancient, wet wood, then dried out to echo the wine’s aromas. The wine poured like honey, caramel gold in the glass. At first it really had no aroma. It tasted of dates and prunes, with plenty of acidity. It was typically developed for a Sauterne, even a touch woody, almost maderized. An hour later, aromas were more prevalent and the wine was still rich, finishing with dried apricot flavors. With food—haricots verts with shallots—it matches like an older Riesling. It tasted sweeter against a fairly plain, sautéed shrimp dish. Still later, as flavors lightened toward the front palate, the finish lengthened. The next morning, I tasted the bit I preserved in the bottom of a glass, and the wine remained just as vibrant. Unfortunately (sigh!) a small swallow is all that’s left. Enough for breakfast, I guess.
2007 Château La Caussade David Honig February 21, 2011 Tasting Notes Interesting, and a terrific bargain. Lemon curd leads in the attack, followed by honeyed oak and white flowers. Leafy spices appear on the finish, marjoram and a touch of sage. The finish is more tart than the palate, the acids giving it a solid backbone. His would be very nice with scallops, and even better with a salty ham. Recommended for taste and value.
2009 Rodney Strong Charlotte’s Home Sauvignon Blanc William Allen February 16, 2011 Tasting Notes 1 Comment The blend of the warm climate Alexander Valley fruit with cooler climate Russian River, makes for a unique, flavorful wine. A color of clear light straw, and aromas of citrus and kiwi fruit. On the palate are flavors of grapefruit, pear, and melon. Nice finish with good minerality and acidity. Drinks well by itself, pair with moderate acidic foods. Read the extended review on Simple Hedonisms.
An Education in Wine and Relationships: Redux Sarah Chappell December 31, 2010 FCG, Wine Spotlight 9 Comments It took me a few days to get everything out of our Brooklyn apartment and into my parents’ house in New Jersey. I packed my clothes and shoes, and the wine I had brought back from France three months earlier. The break-up, while rooted in the simple fact that my now ex-fiancé and I did not like each other, still seemed sudden.
1976 Château Guiraud David Honig December 21, 2010 Tasting Notes 1 Comment The dark golden color is clear evidence of the age of this wine. Minerality and acidity run in streaks through golden honey, white honeysuckle, and marzipan flavors. A tangy-sweet key lime peel citrus carries the acid and keeps it from being cloying. Drink with foie gras or, if you must, a more politically correct paté.
