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ChangeMe
Grape Fermenter
Posts:672
 | | 01/12/2003 5:50 PM |
| Purchased at a local wine shop for $54, the only place I could find black winter truffles for my dinner appetizer. I showed the owner the recipe and asked for his pairing suggestion (Crown Shrimp with Black Truffle Sauce and Chestnut Puree). He immediately said “Grand Cru Chablis!” and directed me to this bottle. I’m glad I took his advice, this was a terrific pairing.
Decanted for 30 minutes (per wine shop’s advice). On its own, this wine was not all that impressive. It had a somewhat cheesy, Burgundian cellar nose and no discernable fruit other than some bitter lemon notes. But with the food, the crisp acidity and impressive depth shone through brilliantly. Flavors shifted between minerals (flint, chalk, granite) and herbs (tarragon and chervil). It stood up to the richness of the sauce like a champ. 86P without food, 92P with food.
Cheers,
Otis | | | |
| Winetex
Austin, Texas
Master of Wine
Posts:10797
| | 01/12/2003 10:31 PM |
| | This sounds lovely Otis. The best white burgs shine with food! | | | |
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