TN: Loire pink bubbly, Chambolle, SuperT
 

Dave made dinner Wednesday, a sausage/pepper strata that was really
delicious. We had an open Chianti and Rueda around from night before,
but I decided to open another half bottle, the 2004 Felsina
Fontalloro. From 375 it was fairly open, pretty black cherry and plum
fruit, anise, a bit of oak vanilla. Nice structure, the fruit in
harmony with the acids and tannin. Really quite enjoyable, and I was
sorry I shared with Dave and Betsy. :) A-/B+

With an "orange dinner" (smoked paprika chicken, orange rice, Indian
glazed carrots), the NV Pinon Brut Rose (Touraine). Totally dry,
strawberries and orange zest, nice mousse, maybe a touch austere for
the food, but quite nice. B+

With salmon in a teriyaki-ish marinade (sake, mirin,ginger) over a
soba/daikon/arugula salad with a dashi/soy dressing, the 2002 JJ
Confuron Chambolle-Musigny. Big fruit, kirsch and raspberry, a bit of
oak spice. This just really doesn't say Chambolle or even Burgundy to
me, those it's certainly a solid enough PN. 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.*

TN: Loire pink bubbly, Chambolle, SuperT
 

DaleW wrote:

> With salmon in a teriyaki-ish marinade (sake, mirin,ginger) over a
> soba/daikon/arugula salad with a dashi/soy dressing, the 2002 JJ
> Confuron Chambolle-Musigny. Big fruit, kirsch and raspberry, a bit of
> oak spice. This just really doesn't say Chambolle or even Burgundy to
> me, those it's certainly a solid enough PN. B

I've never tried a Confuron wine, believing that the style was a bit too
big/New World for me. Your note seems to confirm this suspicion. Your
thoughts?

Mark Lipton

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

TN: Loire pink bubbly, Chambolle, SuperT
 

On Sep 3, 9:39*pm, Mark Lipton > wrote:
> DaleW wrote:
> > With salmon in a teriyaki-ish marinade (sake, mirin,ginger) over *a
> > soba/daikon/arugula salad with a dashi/soy dressing, the 2002 JJ
> > Confuron Chambolle-Musigny. Big fruit, kirsch and raspberry, a bit of
> > oak spice. This just really doesn't say Chambolle or even Burgundy to
> > me, those it's certainly a solid enough PN. B
>
> I've never tried a Confuron wine, believing that the style was a bit too
> big/New World for me. *Your note seems to confirm this suspicion. *Your
> thoughts?
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

Rep was oaky in the 90s, I'd heard they had lightened touch. But this
wasn't something that inspired me to look for more Confuron.