 | | VinoCellar.com Wine Forums | |
| |
| | | Author | Messages | |
TCK
Barrel Filler
Posts:1279
 | | 12/09/2003 2:25 PM |
| Hmmm.. Ham and Chablis?
I usually pair a wine that isAT LEAST as sweet as the food. Ham has a bit of sweetness so I usually pair it with a German Riesling. | | | |
| ChangeMe
Grape Destemmer
Posts:98
| | 12/09/2003 4:09 PM |
| Depends on the ham. An unsalted ham, with cream sauce is a lot different from the salty ham most people eat in the US.
Two dishes one will most likely find on a restaurant menu anywhere in the Yonne Departement is jambon parsille -- ham with parsleyed gelatin and ham in chablis and cream. They eat jambon persille like we eat French Fries in the US!
I'm pretty much in agreement with you. For a salted ham common to the states, I usually like Gewurz.
The Redneck | | | |
| Marcel
Grape Puncher
Posts:875
| | 12/09/2003 4:37 PM |
| Thanks, Redneck. Great info!
I'm almost a Chablis expert already!  | | | |
| Rigga
Grape Sorter
Posts:288
| | 01/14/2004 2:33 PM |
| Board-O,
I noticed your affinity for Les Clos. What's your opinion on and drinking window for the 96' Laroche Les Clos? I have a lone bottle that I picked up a few years ago. I remember Michael Laroche saying he wouldn't touch it for at least 5-6 years without extended decanting. Should I drink this up now or can it wait a while longer? Thanks! | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 01/14/2004 8:38 PM |
| I'd be happy to give you my opinion, but don't take it as gospel. Many, if not most, here will disagree with me. I like my Chardonnays young, the best ones at about 4 or 5 years after vintage date, and especially so with Chablis. The flinty crispness of Chablis will eventually turn into a softer, more complex wine. I like that minerality and bracing acidity that the wines possess in their youth. I've had older ones, some as old as thirteen years past vintage date, and I don't think they improved after 4 or 5 years, though they hold for a long time.
If that bottle were mine, and it were my only bottle, considering the long life predicted for the 1996 white Burgundies, I probably would have opend it in late 2002 or early 2003. I'm sure, given good provenance, that your bottle is in excellent condition, so my advice would be to open it when it's likely to have what you want it to have. It's still probably fairly young tasting. If you're looking for complexity, you might wait another 1-3 years. I'd be interested in your notes when you have it. | |
| |
| Rigga
Grape Sorter
Posts:288
| | 01/17/2004 12:27 AM |
| | I appreciate the insight. I also like the flintiness and mineral qualities of this style of chardonay. Would you still decant or go straight from the bottle? I may open this in a few months and will post the notes. | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 01/17/2004 4:18 AM |
| | No matter how you like your Chablis aged, I'd taste it immediately after opening and decide how you want to go from there. I'm sure I'd drink it right away, but you might let it sit open for a while. | | | |
| Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13660
| | 01/17/2004 6:42 PM |
| Quote:
No matter how you like your Chablis aged, I'd taste it immediately after opening and decide how you want to go from there. I'm sure I'd drink it right away, but you might let it sit open for a while.
Board-o, I'd probably say it is always a good idea to taste immediately after opening to decide how to proceed, right? | |
www.roguefood.com -- www.cellartracker.com | |
| Daniel Posner
Grape Fermenter
Posts:586
| | 01/18/2004 7:38 PM |
| | I think we are missing some basic knowledge about Chablis for this guy. Chablis is a large town in northern Burgundy (also a region). In chablis they make chardonnay. Chablis is the equivalent of Oakville in Napa. Les Clos, Preuses, Tonnere, Butteaux, etc. are all just tiny parcels of land in the town of chablis but they all sit within walking distance of each other (usually). Different producers own different vines of say Le Clos and bottle it. Others sell off the grapes or barrels to negociants. They do use French oak to age the wines. A great chablis can age, 10 maybe 20 years. Of course, we all left out the greatest chablis producer of all time...Raveneau. | | | |
| Carl
Grape Fermenter
Posts:462
| | 01/19/2004 10:42 PM |
| I have had a dozen odd Chablis wines, and have been impressed by nearly all except the couple Petit Chablis I had. In the Hugh Johnson wine atlas he says the Petit Chablis appellation should be gotten away with ...it is an insult to real Chablis.
To my mind, Chablis is Chardonnay that had not been oaked or otherwise treated. Sort of the pure expression of it, so that for once the terrior shows through. Slate and wet stones are common notes in Chablis due the soil type.
Jancis Robinson recently made the following summary of the differences between Chablis and other white Burgundies (the Cote d'Or being the other source). She's the Financial Times wine critic.
Quote:
"The distinctions between the wines of the famous white wine villages can therefore easily be blurred by the different winemaking regimes of different producers, but stereotypically Meursault is buttery, Puligny-Montrachet is steely and creamy, while next door Chassagne-Montrachet can be slightly nuttier and more textured.
The one wine region where Chardonnay is not routinely oaked by its most ambitious practitioners is Chablis in the far north of Burgundy, almost as far north as Champagne. And Chablis is a widely misunderstood wine as a result of all this. Because of its latitude, Chablis does not easily ripen the Chardonnay on which it exclusively depends. The wines are much higher in acidity and lighter in body than those made on the Côte d'Or to the south. Oak and malolactic fermentation are exceptional and - partly as a result - Chablis can age superbly. It invariably tastes 'green' somehow when it's young, very sappy and refreshing. It then typically goes through a rather awkward adolescent stage where it can take on some odd wet wool odours and then, in glorious maturity at about 10 to 15 years old, it is an extraordinarily appetising drink reminiscent of wet stones and oatmeal. (Yes, words ARE a very poor medium for expressing flavours!)"
| | | |
| ChangeMe
Grape Truck Driver
Posts:44
| | 02/21/2005 9:20 AM |
| Another fine producer to seek out is J M Brocard.
He hates oak! He don’t let any of his wines come eaven close to that stuff … and I agree with him *s*
On all different qualities of chablis he makes a very good wines. One of the best bang for the buck, IMHO.
Especially:
Chablis Grand Cru Vaudésir
Chablis Premier Cru Fourchaume
Chablis Premier Cru Montmains
Chablis Premier Cru Montée de Tonnerre
Chablis Vieilles Vignes Domaine Sainte Claire
Petite chablis can also be quite charming if the producer is right, like Petit Chablis of Domaine Sainte Claire of J M Brocard. | | | |
|
| | You are not authorized to post a reply. |
|
| |
ActiveForums 3.7 |
| |
| |
|
| | Proposed Change to American Viticultural Area Naming Standards Monday, March 10, 2008
| Wine Primers - Links to Your Wine Education Tuesday, February 12, 2008
| Wine Country Report: Day trip to the Willamette Valley Monday, February 11, 2008
| VinoCellar's Favorite Wine Links Saturday, February 09, 2008
| Wine Retailer Reports - Thanks Winetex! Monday, February 04, 2008
|
|
| |
| |
| |  | Membership: |  | Latest:figodeng |  | New Today:0 |  | New Yesterday:1 |  | Overall:2004 |
 | People Online: |  | Visitors:48 |  | Members:4 |  | Total:52 |
|
|
| |
| |
|