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Palate Press Wine of the Week: 2009 Ayoub Chardonnay

Clear, medium-deep intensity lemon yellow. Clean on the nose with heady aromas of sweet cooked apples, macerated pineapple, vanilla, clove, and candied ginger. Medium-dry on the palate with full body and slight residual sugar. Medium alcohol, medium acidity, rich texture, with lush—almost over the top—flavors. Stewed yellow apples, spiced Turkish figs, pineapple packed in brown sugar, candied orange peel, and crystallized honeysuckle. Medium finish. Very easy to drink on its own, but would pair splendidly with apple walnut bread pudding. Highly recommended. RR
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Il Dimenticato: Piedmont’s New White Star Has a Mysterious and Forgotten Past

A thick tome, 132 years old, has survived to tell the story of Piedmont's grape-growing past. That is, if you can decipher the flowery penmanship and wade through the anachronistic turns of phrase. There, in a section on grape varieties in the book called “Wine Production and Oenology in the Province of Cuneo, 1879”, lies both the question and, perhaps, the answer to one of the region's great mysteries.
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Palate Press Wine of the Week: 1999 Pommery Grand Cru Brut Millesime

In the glass, there’s a profusion of very small bubbles. Aroma opens with light notes of yeast and agar, a hint of toast, later becoming toastier, almost caramelized. The first sip is raspberry and lemon. A creamy mouthfeel gives way to a combination of fruit and tartness on the palate it takes to the finish line—a long finish that in the end becomes citric, bone dry. Highly recommended. BSE
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1999 Pommery Grand Cru Brut Millesime

In the glass, there’s a profusion of very small bubbles. Aroma opens with light notes of yeast and agar, a hint of toast, later becoming toastier, almost caramelized. The first sip is raspberry and lemon. A creamy mouthfeel gives way to a combination of fruit and tartness on the palate it takes to the finish line—a long finish that in the end becomes citric, bone dry. Highly recommended. BSE