Wines That Rang our Bell in March 2014

Our Favorite Wine Writers Share Their Picks


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Richard Jennings
I like a lot of white wines in Spring, from high acid Greek and Italian whites, to a rich, ethereal Auxerrois from Alsace. If I have to choose just one, it would have be Chablis, as it pairs so well both with Spring veggies and my beloved oysters.
The best young one I’ve had recently was a delicious bottle of 2010 Domaine William Fèvre Chablis Grand Cru Les Preuses: Light green-tinged yellow color with clarity; very appealing, tart green apple, yellow apple, ripe quince nose; rich, complex, ripe quince, mineral, tart apple palate with a beam of acidity; long finish 97 points
Richard Jennings


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  • Snooth User: Brian Mack
    108176 30

    Here in Kuala Lumpur Malaysia we have had the William Fevre paired wonderfully with Chinese style steamed Garoupa and the Greywacke was magnificent with day fresh sashimi. O it can be hard in the tropics...

    Apr 17, 2014 at 8:52 AM

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