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In article <6W5We.352045$xm3.258684@attbi_s21>, says...
>
>To celebrate the first birthday of Baby Andrew, we took him out to
>dinner at a local restaurant that possesses a decent wine list. With
>our dinners of sauteed walleye ("pike perch" for the Euro set) in a
>lemon-cream sauce, Jean and I selected the '02 Dom. Schlumberger Pinot
>Blanc "Les Princes Abbés"
>
>nose: a bit restrained [1], showing minerals and a hint of citrus
>palate: medium weight, tart citrus and mineral flavors and a hint of
>green apples, finishing crisply
>
>This wine reminded us both of the '02 Dauvissat Chablis, what with the
>minerals, apple and citrus. It was only a so-so match with the walleye,
>as the citrusy nature of the wine didn't complement the lemon-based
>sauce. Still, at $30 on their WS awarded wine list it was decent QPR
>and proably fared better than most of the other white wine choices
>(their award reflects the deep selection of CalCabs on their list, not
>much good when ordering a delicate fish dish). By all appearances, the
>wine was a better match with the fried shrimp ordered by Baby Andrew, as
>he kept making passes at Jean's glass whenever it ventured within a
>meter of his eyes.
>
>Mark Lipton
>
>[1] This restraint most likely was the result of having the wine served
>too cold for our tastes. Removing it from the chiller and allowing it
>to warm a few more degrees above freezing did wonders for the wine.
Comment on footnote [1]:
Isn't it nice when a restaurant serves a white at a good temp, and then asks
if you would like the chiller, or just dumps it in. Had one restaurant in PHX
(not WS Grand Award of Excellence winner), that served a nice Gr Riesling in
chilled glasses, and hastily plunged the bottle into -0C ice water. They did
get us some non-chilled glasses, upon request.
Thanks for the TN's and Happy Birthday to Baby Andrew - he obviously knows his
wine pairings!
Hunt
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