In article . com>,
"DaleW" > wrote:

> Consumed over quite a few nights: 2004 Albert Boxler Chasselas (I
> looked but didn't see any of those little lot numbers that Boxler uses
> for some wines). Unsure I've ever had a varietal Chasselas before; I
> bought this because I had a gift certificate at a store where
> everything I knew was overpriced (I'm sure this was too, but at least I
> didn't KNOW it, no basis of comparison). Interesting- floral and
> tropical, but with a good acidic backbone. Kind of Gewurztraminer meets
> Viognier, with a dash of Pinot Gris. Mostly floral/musky, with some
> quince/tropical fruit flavors. More minerally than fruity, but a little
> lacking in depth and concentration. Still, worth trying once. B
>
> Tonight I made parmesan/garlic baked chicken, with leftover broccoli
> and asparagus, and the 2005 Le Bourcier "Cuvee Elena" Macon. A new
> store just opened in my town, and this was on sale for $10. Sharp lemon
> and white peach fruit, a little short in the concentration department.
> But good food friendly acidity, would be ok as a party wine, B/B-
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
>
>

The Boxler seems to come across much better with food than not for me.
Really nice with pork tenderloins.