Took a client to dinner last night and because I am so nice (and he is a
good client hence the dinner), let him choose the wine. We were all
having fish dishes so we went with a Chardonnay. I knew in advance that
he would order California just as anyone who knows me would know that I
would go French (especialy on Bastille Day!) unless I suc***bed to my
desire for a NZ SB for my Scallops. At any rate I did let him know that
I was oak averse and he felt that under the cir***stances Cakebread
would be "always a safe bet". I was impressed that it was not overly
oaked, but felt that it lacked the acidity and zip that I was hoping
for, no lemon or minerality to this wine. (Yes I should have ordered the
Chablis and let chips fall . . . ) I was also a bit put off by the soft
buttery feel (despite the vinters notes that say
only a fraction of the wine underwent malolactic fermentation, to
preserve its fresh, vibrant fruit character, while 100% aged eight
months on the yeast lees in barrel, with periodic stirring, to promote
even greater richness and complexity
All in all I was whelmed at best. B, it was good but . . . This one
doesn't go home to show mom.
--
Joseph Coulter, cruises and vacations
www.josephcoulter.com
yourvacation@[EMAIL PROTECTED]
832 2021
904 631 8863 cell
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