"DaleW" > wrote in message
ps.com...
> Tom,
>
> Bonnezeaux is an appelation in the Layon area, so not Vouvray. This was
> a mediocre rendition of Bonnezeaux, which IMHO seldom reaches the
> heights of say a Quarts de Chaume or top Vouvray moelleux as an example
> of sweet chenin. I can't say I've been a big fan of the few botrytised
> Chards I've had.

Me neither. In fact, I _hate_ botrytis in Chardonnay. That said, however,
it is entirely possible to make a Chardonnay (or other white grape) in a
sweet, dessert style from very ripe grapes that have no trace of botrytis.
I've made a couple over the years (by accident, when the fermentation
"stuck" off-dry) and they are quite pleasant - particularly on a Summer
afternoon.

FWIW, I didn't find much if any botrytis in that Bonnezeaux. None in the
Moscato either, but the R.S. in the latter was due to arrested fermentation
of grapes harvested at normal maturity (as is the case in Asti, I'm sure).

> Thanks for the evening AND the nice bottle (I laughed at the "mise en
> bouteille au Notre Garage").

My pleasure. :^)

Tom S