On Aug 14, 1:23=EF=BF=BDpm, Mark Lipton <not...@[EMAIL PROTECTED]
> wrote:
> Last night, Jean plank-grilled some salmon and put a bottle of Gruet
> Brut in the freezer for a quick chill. =EF=BF=BDWhen she asked me to
open=
it
> later, I pulled the cork only to have an icy plug push out, followed by
> a geyser of half the bottle in thick, foamy bubbles. =EF=BF=BDThis was
th=
e
> result of a gigantic plug of ice still inside the bottle, nucleating the
> effervescence. =EF=BF=BDBy the time the foaming had subsided we were
left=
with
> half a bottle that was flat and... CORKED!!!
>
> So, back to the "ready-to-drink" rack for a room temp bottle of:
>
> 2002 Verget Chablis "Cuv=EF=BF=BDe de la Butte"
> color: pale gold
> nose: initially oaky, slight minerality, a hint of oxidation
> palate: citrussy, more in the grapefruit vein than lemon, slight
> minerality, tart acidity but lacking in crispness nonetheless
>
> A cooling sleeve placed over the bottle brought it down to drinking
> temperature in 10 min or so, and it was better than my first taste at
> room temp. =EF=BF=BDThis was the last of a few bottles of Verget Chablis
> purchased at a steep discount at Sam's years ago. =EF=BF=BDLike the
other=
s, the
> house style of Verget doesn't translate well to Chablis. =EF=BF=BDThis
wi=
ne was
> too oaky and lacking in focus. =EF=BF=BDIt tasted like a decent but not
> outstanding CalChard with some age on it.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: =EF=BF=BDhttp://winefaq.cwdjr.net
Nice note, I agree re Verget.
I confess I was reading too fast,. Read title, was scanning and missed
"Gruet Brut". So I'm thinking its a Chablis with " thick, foamy
bubbles// effervescence// foaming "
Makes more sense reading carefully. (insert embarrassment emoticon)
|
