So heat finally broke, Betsy was in the mood for Bolognese. We were
eating outside, I wanted something to serve cool, so went pink, with
the 2008 Cantalupo "Il Mimo" rosado (I confess to never even thinking
of rose with meat sauce before, but it went ok with the pasta and a
yellow beet salad). Deep beautiful color. Red cherries and strawberry,
a distinct tangy citrus note, a pleasantly bitter herb edge. Even some
light tannins along with good acidity. Fine rose. B+

Tuesday dinner was a really delicious scrod with a ginger garlic
sauce, Japanese eggplant with a peanut sauce, green beans and rice.
Wine was the 2002 Colin-Deleger et Fils " La Maltroie" Chassagne-
Montrachet 1er, C-D has lots of PremOx reports, so I was wary, but
this actually showed like a sound 7 year old. But not a great 7 year
old. Oak is mostly integrated, just a bit of vanillan and hint of
toast, but the pear fruit is a tad subdued, and the finish too short
for a good 1er cru vineyard. Moderate acidity, ok but a bit blah.
Would be ok as a Bourgogne AC B-/C+

Last night we did a citrus marinated fresh farm chicken under brick
(well, skillet) on grill, with chard, salad, and carrots. Wine was the
2002 Luneau-Papin "Clos des Noelles Excelsior" Muscadet. Muscadet
isn't my first thought with chicken, but this isn't your typical
Muscadet, and besides I felt like drinking it. Big and rich, yet with
a good seashell/saline edge that makes you realize it's of its place.
Lemon and green apples, but the fruit (rich though it is) takes
backseat to the minerality that's driving. Needs time A-/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.*

In article
>,
DaleW > wrote:

> So heat finally broke, Betsy was in the mood for Bolognese. We were
> eating outside, I wanted something to serve cool, so went pink, with
> the 2008 Cantalupo "Il Mimo" rosado (I confess to never even thinking
> of rose with meat sauce before, but it went ok with the pasta and a
> yellow beet salad). Deep beautiful color. Red cherries and strawberry,
> a distinct tangy citrus note, a pleasantly bitter herb edge. Even some
> light tannins along with good acidity. Fine rose. B+
>
> Tuesday dinner was a really delicious scrod with a ginger garlic
> sauce, Japanese eggplant with a peanut sauce, green beans and rice.
> Wine was the 2002 Colin-Deleger et Fils " La Maltroie" Chassagne-
> Montrachet 1er, C-D has lots of PremOx reports, so I was wary, but
> this actually showed like a sound 7 year old. But not a great 7 year
> old. Oak is mostly integrated, just a bit of vanillan and hint of
> toast, but the pear fruit is a tad subdued, and the finish too short
> for a good 1er cru vineyard. Moderate acidity, ok but a bit blah.
> Would be ok as a Bourgogne AC B-/C+
>
> Last night we did a citrus marinated fresh farm chicken under brick
> (well, skillet) on grill, with chard, salad, and carrots. Wine was the
> 2002 Luneau-Papin "Clos des Noelles Excelsior" Muscadet. Muscadet
> isn't my first thought with chicken, but this isn't your typical
> Muscadet, and besides I felt like drinking it. Big and rich, yet with
> a good seashell/saline edge that makes you realize it's of its place.
> Lemon and green apples, but the fruit (rich though it is) takes
> backseat to the minerality that's driving. Needs time A-/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.*

Il Mimo is my go to Rosé now. Haven't tried Muscadet with roast chicken.
Sounds good.

On Aug 27, 3:58*pm, Lawrence Leichtman > wrote:
> In article
> >,
>
>
>
>
>
> *DaleW > wrote:
> > So heat finally broke, Betsy was in the mood for Bolognese. We were
> > eating outside, I wanted something to serve cool, so went pink, with
> > the 2008 Cantalupo "Il Mimo" rosado (I confess to never even thinking
> > of rose with meat sauce before, but it went ok with the pasta and a
> > yellow beet salad). Deep beautiful color. Red cherries and strawberry,
> > a distinct tangy citrus note, a pleasantly bitter herb edge. Even some
> > light tannins along with good acidity. Fine rose. B+
>
> > Tuesday dinner was a really delicious scrod with a ginger garlic
> > sauce, Japanese eggplant with a peanut sauce, green beans and rice.
> > Wine was the 2002 Colin-Deleger et Fils " La Maltroie" Chassagne-
> > Montrachet 1er, C-D has lots of PremOx reports, so I was wary, but
> > this actually showed like a sound 7 year old. But not a great 7 year
> > old. Oak is mostly integrated, just a bit of vanillan and hint of
> > toast, but the pear fruit is a tad subdued, and the finish too short
> > for a good 1er cru vineyard. Moderate acidity, ok but a bit blah.
> > Would be ok as a Bourgogne AC B-/C+
>
> > Last night we did a citrus marinated fresh farm chicken under brick
> > (well, skillet) on grill, with chard, salad, and carrots. Wine was the
> > 2002 Luneau-Papin "Clos des Noelles *Excelsior" Muscadet. Muscadet
> > isn't my first thought with chicken, but this isn't your typical
> > Muscadet, and besides I felt like drinking it. Big and rich, yet with
> > a good seashell/saline edge that makes you realize it's of its place.
> > Lemon and green apples, but the fruit (rich though it is) takes
> > backseat to the minerality that's driving. Needs time A-/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.*
>
> Il Mimo is my go to Rosé now. Haven't tried Muscadet with roast chicken..
> Sounds good.

Well, I'd still prefer a white Burg with the lemony chicken, but this
did pretty well. Not sure a leaner Muscadet would have done as well.
This would have been even better with oysters!

DaleW wrote:

> Well, I'd still prefer a white Burg with the lemony chicken, but this
> did pretty well. Not sure a leaner Muscadet would have done as well.
> This would have been even better with oysters!

And, as Dale already mentioned, the '02 Clos des Noëlles Semper
Excelsior is no ordinary Muscadet. I had a bottle of this back in Feb,
and it is both richer and more precise than a typical Muscadet, a
remarkable achievement. In many ways, it bears a resemblance to a good
White Burg, though its flavor profile is of course distinct.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

DaleW > wrote in news:8ae14501-ef7e-4413-bd8f-
:
>
> Last night we did a citrus marinated fresh farm chicken under brick
> (well, skillet) on grill, with chard, salad, and carrots. Wine was the
> 2002 Luneau-Papin "Clos des Noelles Excelsior" Muscadet. Muscadet
> isn't my first thought with chicken, but this isn't your typical
> Muscadet, and besides I felt like drinking it. Big and rich, yet with
> a good seashell/saline edge that makes you realize it's of its place.
> Lemon and green apples, but the fruit (rich though it is) takes
> backseat to the minerality that's driving. Needs time A-/B+
>

Love that wine, love the people behind them (having visited the Domaine
twice) and even recommended it to a local importer. It is a tough sell,
however, since it is quite subtle and benefits from a good decant and not
too low temperature. Both things are not easily understandable in Spain
(and there is not a big appreciation of Muscadet), where whites are rarely
decanted and most times served too cold.

I will open one this weekend.

s.

On Aug 27, 4:47*pm, santiago > wrote:
> DaleW > wrote in news:8ae14501-ef7e-4413-bd8f-
> :
>
>
>
> > Last night we did a citrus marinated fresh farm chicken under brick
> > (well, skillet) on grill, with chard, salad, and carrots. Wine was the
> > 2002 Luneau-Papin "Clos des Noelles *Excelsior" Muscadet. Muscadet
> > isn't my first thought with chicken, but this isn't your typical
> > Muscadet, and besides I felt like drinking it. Big and rich, yet with
> > a good seashell/saline edge that makes you realize it's of its place.
> > Lemon and green apples, but the fruit (rich though it is) takes
> > backseat to the minerality that's driving. Needs time A-/B+
>
> Love that wine, love the people behind them (having visited the Domaine
> twice) and even recommended it to a local importer. It is a tough sell,
> however, since it is quite subtle and benefits from a good decant and not
> too low temperature. Both things are not easily understandable in Spain
> (and there is not a big appreciation of Muscadet), where whites are rarely
> decanted and most times served too cold.
>
> I will open one this weekend.
>
> s.

Look forward to you reporting! Have you had the Pepiere "Granite de
Clisson," another "serious" Muscadet?

DaleW wrote:

> Look forward to you reporting! Have you had the Pepiere "Granite de
> Clisson," another "serious" Muscadet?

I've had the '05 Granite de Clisson twice now, once last year and again
in Durham, NC last week (with Nathan VdG, the Vulgar Little Monkey).
Maybe it just needs more time, but it was far more disjoint and even a
bit soft. It had just traveled with me from Orlando, where I had found
it in a nice little wine shop (http://www.winebarn.net). I have another
bottle in the cellar, so I'll see if time and rest do it good.

Mark Lipton


--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On Aug 28, 12:04*pm, Mark Lipton > wrote:
> DaleW wrote:
> > Look forward to you reporting! Have you had the Pepiere "Granite de
> > Clisson," another "serious" Muscadet?
>
> I've had the '05 Granite de Clisson twice now, once last year and again
> in Durham, NC last week (with Nathan VdG, the Vulgar Little Monkey).
> Maybe it just needs more time, but it was far more disjoint and even a
> bit soft. *It had just traveled with me from Orlando, where I had found
> it in a nice little wine shop (http://www.winebarn.net). *I have another
> bottle in the cellar, so I'll see if time and rest do it good.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

resting my lone bottle too

DaleW > wrote in
:
>
> Look forward to you reporting! Have you had the Pepiere "Granite de
> Clisson," another "serious" Muscadet?

Unfortunately not (I do not think it is imported here). I have a memory of
the basic wine by Marc Ollivier (vintage 2004 or so) but I always liked
Luneau-Papin better.

My first contact with Muscadet was with a "caviste" in Angers that I
visited for the first time in 2001, when I was invited to teach a subject
at a Business School (and I keep going every autumn since then, both to the
BS and the caviste!).

I remember that, back in home, when opening that cheap bottle of Domaine
Pierre de la Grange VV 2000 or 2001 (from Luneau Papin) almost one year
later and being astonished as how good the wine was.

So next year I purchased a case This was the time when I was starting to
get interest in wine and, being just married, I had to keep an eye on.
price, so this wine was some sort of a bargain to me.

When I knew that a local shop was selling Muscadet, I went and got a
bottle, and it was Marc Ollivier's basic wine. I was a bit deceived, for I
found a reductive note that I considered "dirty".

I even travelled once to the wine fair that is held in Angers every
february and tasted the full range of wines by Mr. Ollivier, but I never
found the clarity and precission that I find in the wines by Luneau-Papin.
I do not want to sound like I am bashing Dom. de la Pepiere.

Since next autumn I will be travelling back to Angers to teach again, I
will try to find a bottle of Granite de Clisson.

Sorry for telling a story that probably means nothing to most people.

Best,

s.

On Aug 28, 1:01*pm, santiago > wrote:>
> Sorry for telling a story that probably means nothing to most people.
>
>
Hardly! I love stories about lives meeting wines!

I'm your flip side, I love the Pepiere, a bit more than Luneau-Papin.
The Pepiere Briords is usually my favorite Muscadet, followed by the L
d'Or.

DaleW wrote:
> On Aug 28, 1:01 pm, santiago > wrote:>
>> Sorry for telling a story that probably means nothing to most people.
>>
>>
> Hardly! I love stories about lives meeting wines!
>
> I'm your flip side, I love the Pepiere, a bit more than Luneau-Papin.
> The Pepiere Briords is usually my favorite Muscadet, followed by the L
> d'Or.

And I'll split the difference, loving both. The one difference that
I'll note is the number of cuvées offered by L-P: Pierre de la Grange, L
d'Or, Clos des Noëlles 'Semper Excelsior' and Clos des Allees. In
contrast, the redoubtable M. Ollivier has the basic Pepiere, the Clos
des Briords and the Cuvée Eden/Gras Mouton. At the basic level, I think
that the Pepiere has a bit more character, but at the more exalted level
it's hard to choose between the lovely L d'Or and the fantastic Clos des
Briords (I haven't had enough of the single vyd wines to draw many
conclusions). It's also true that I've had more aged L d'Or than aged
Briords, so it's not a fair comparison. I've got several of each from
'04 (Andrew's birth year) so more on this later.

Mark Lipton



--
alt.food.wine FAQ: http://winefaq.cwdjr.net