Home |
Search |
Today's Posts |
![]() |
|
Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
![]()
Couple of nights of dinners that weren't totally wine friendly, so a
couple of basic wines: With pasta with spinach, mushrooms, lemon, and marsala, the 2007 Villa Maria " Private Bin" Sauvignon Blanc (Marlborough). Citrus, sharp, a little herb. Decent acidity, but there are a lot of better NZ SBs out there. B-/C+ With nile perch meuniere, leftover pasta w/shrooms/lemon/spinach, and asparagus vinaigrette, the 2006 Matrot (Thierry and Pascale, but they're all the same) Bourgogne blanc. Pear and apple fruit with a squirt of lemon, but a bigger style than most previous vintages of this. Riper/fatter than my absolute preference, but good fruit and a bit of mineral. Would be a good "transition wine" if you were trying to woo someone from CalChard to white Burg (or vice versa). 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. |
Posted to alt.food.wine
|
|||
|
|||
![]()
In article
>, DaleW > wrote: > Couple of nights of dinners that weren't totally wine friendly, so a > couple of basic wines: > > With pasta with spinach, mushrooms, lemon, and marsala, the 2007 Villa > Maria " Private Bin" Sauvignon Blanc (Marlborough). Citrus, sharp, a > little herb. Decent acidity, but there are a lot of better NZ SBs out > there. B-/C+ > > With nile perch meuniere, leftover pasta w/shrooms/lemon/spinach, and > asparagus vinaigrette, the 2006 Matrot (Thierry and Pascale, but > they're all the same) Bourgogne blanc. Pear and apple fruit with a > squirt of lemon, but a bigger style than most previous vintages of > this. Riper/fatter than my absolute preference, but good fruit and a > bit of mineral. Would be a good "transition wine" if you were trying > to woo someone from CalChard to white Burg (or vice versa). 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. One thing I like about the Villa Maria. When I need a white for cooking it is go to. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
TN: Bubbly Burg, Jura Chard, Corsican Rose, ESJ Syrah | Wine | |||
TN: cooked white Burg, good white Burg, Barolo | Wine | |||
Chard | General Cooking | |||
Swiss chard | Preserving | |||
How to enjoy a chard? | Wine |