White Wine appreciation & pictures thread
Discussion
andyA700 said:
PomBstard said:
Don’t drink a lot of white, but found this in the cupboard - seems to have held up well and is buttery smooth…
Has it got Jean Durup pere & fils on the bottle?https://www.durup-chablis.com/en/vin-chablis/
https://www.durup-chablis.com/en/vin-chablis/chate...
https://www.durup-chablis.com/en/vin-chablis/chate...
And, yes, it was rather delicious
As an aside, I’ve got some 2007 Grosset Polish Hill Riesling ready for when PB Jnr1 hits 18 in 2025 - quite looking forward to that…
https://www.grosset.com.au/2007/06/22/grosset-poli...
Carl_Manchester said:
I had a bottle of the coop 'irresistible Chablis' just before the heat wave started.
The decanter review was spot on, whilst it is a decent wine with minimal sulphites, I don't think it's a Chablis either.
7.5/10.
Why don't you think it is a Chablis, because the AOC rules in France are very strict about that. Does it simply taste different, maybe like a chardonnay from the Macon area, which are fuller and more fruity?The decanter review was spot on, whilst it is a decent wine with minimal sulphites, I don't think it's a Chablis either.
7.5/10.
It doesn't taste like one...maybe I need a few more bottles to continue my investigation
A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
Carl_Manchester said:
It doesn't taste like one...maybe I need a few more bottles to continue my investigation
A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
Chablis should have a mineral, flinty character though, limpid. Personally, find the very best premier cru or village wines from the best producers a better more classical experience than the grand crus. A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
Generally best after a bit of time open, or decanted , but it needs to be nicely chilled, Get the ice bucket out.
Been pretty disappointed by all the supermarket Chablis I've had these last couple of years, none memorable, some very ordinary - especially the Union Des Viticulteurs wines.
Dblue said:
Carl_Manchester said:
It doesn't taste like one...maybe I need a few more bottles to continue my investigation
A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
Chablis should have a mineral, flinty character though, limpid. Personally, find the very best premier cru or village wines from the best producers a better more classical experience than the grand crus. A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
Generally best after a bit of time open, or decanted , but it needs to be nicely chilled, Get the ice bucket out.
Been pretty disappointed by all the supermarket Chablis I've had these last couple of years, none memorable, some very ordinary - especially the Union Des Viticulteurs wines.
Carl_Manchester said:
The first *sic* fruits of this weekends white wine Safari. Both from m&s.
One is a Chardonnay (engage strong essex accent) one is a Chablis. Both are priced again in the mid range.
Two nice chardonnays which should each have a distinctive taste. I wonder if the Montagny will have a slight vegetal thing going on, which I love about white Burgundy. Blimey, that Montagny is 14%.One is a Chardonnay (engage strong essex accent) one is a Chablis. Both are priced again in the mid range.
Carl_Manchester said:
It doesn't taste like one...maybe I need a few more bottles to continue my investigation
A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
You do get the odd rogue Chablis - normally they're unoaked (or very lightly oaked) which gives the classic harder edge. Unusually - being French - this isn't the law though, and some are properly oaked and taste nothing at all like Chablis. I think these are specifically produced so that clever Sommeliers can show up smartarse customers (not that this happened to me, oh no).A good mid range Chablis should be a little bit creamy but at least there was not a wall of acid to breakthrough with this Chablis. With some of the higher end Chablis you need about half a bottle down you before the palette adjusts.
The Montagny from Buxy, I collect my loyalty points from the Buxy wine co-operative, not far from home. The second wine, the Chablis, is from the Jean Marc Brocard estate. Have you tried his Kimméridgien and Jurassique wines? His Sauvignon St Bris wines are also wonderful.
Edited by Lucenay on Saturday 20th August 18:10
I will be happy to find out
Many whites are better enjoyed young.
The 'La reine pedauque' is, according to the internet, a village wine and not classed in the same regard to the premier or grand crus up the road in the same region.
That said, it tastes properly expensive, with an oaky finish. If you were given it at a Michelin star brasserie on the continent, it would not be out of place. It tastes sublime.
Many whites are better enjoyed young.
The 'La reine pedauque' is, according to the internet, a village wine and not classed in the same regard to the premier or grand crus up the road in the same region.
That said, it tastes properly expensive, with an oaky finish. If you were given it at a Michelin star brasserie on the continent, it would not be out of place. It tastes sublime.
Edited by Carl_Manchester on Sunday 11th September 20:00
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