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With rumors of an impending spring abounding, I'm turning my eyes towards some white wines with which to welcome the changing of the seasons. So far it, looks like winter is leading into more winter here on the East Coast, but that won't stop me, it ju...
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Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...
“King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...
“With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...
British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...
This red-fleshed grape is a popular variety in Texas, where it is sometimes blended with Ruby Cabernet to make red ta...
Jean-Marc Brocard's origins lie in the Côte d'Or. For he is a farmer's son from the village of Ch...
This traditional family of independant wine-growers has been producing great chablis wines since ...
OCCUPATION What is a wine-maker! His occupation defines him: he cultivates his vines, works the s...
Adventurewines brings the best wine making from South America. We work closely with family vineya...
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Chablis on SnoothMay 2013
Hi Guys:In my ongoing saga of trying to learn how to cook, I'm planning on ... might be a white burgundy, chablis, chardonnay......I don't know how much lobster thermidor recipes vary, but here's the one I was thinking about making:http://www.winespectator.com/webfeature/show/id/44149Thanks!&nbs Read More
May 2013
A little gamy and meaty on the nose with floral and green apple peel aromas over notes of dried lemon peel and gravel. A nice creamy leading edge greets the mouth, followed by nice delineated flavors of pithy lemon peel, lemon, oyster shell and green pear skins. This is well balanced with more intensity of fruit on the backend leading to a clean... Read More
May 2013
Nice but not great Chablis. Some stone fruit, nice golden apple, decent balance, slightly on the flinty side but not of the premier or grand cru scale. Read More
April 2013
I just posted almost all of my notes on Bordeaux 2012 on my ... ... at all... I was thinking Chablis grand cru. It was, but not the vintage I was thinking. In any case, the Chablis Grand Cru Les Preuses from Dauvissat was 1983! Really youthful for its age. Bravo! Wine number three seemed somewhat less focused compared to the preceding wine... Read More
April 2013
Chrystal clear pale golden color in the glass. Very fruity nose--citrus, apricot. Nice and crisp on the palate. Light bodied. Very light hints of lemon flavor. Nice acid. Kind of a "spritzy" sensation on the finish. US$39.99 at WIne Club in Santa Ana. Read More
March 2013
2010 Jean-Marc Brocard Chablis Premier Cru Vau de Vey $30Very floral and high-toned on the nose with super fresh fruit framed by stern notes of crushed rock. This is wonderfully taut and very finely focused in the mouth, with a fabulous texture that is sinewy and transparent. The citrus and stone flavors are clean and fresh, though they lack a s... Read More
March 2013
2010 Simonnet-Febvre Chablis Premier Cru Vaillons $20Tight nose, if a bit waxy, with perfumey hints of hint of spice and fennel over a base of low dusty chalk, dry apple peel and lime pith notes. This shows a surprising hint of spice on entry and remains nice and firm, if broad, on the palate with a tissue-thin lightness to the very lemony fruit... Read More
March 2013
2011 Domaine Seguinot-Bordet Chablis Premier Cru Fourchaume 13% $29A bit yeasty on the nose, with lots of fresh fruit aromas hinting at sweet peaches and pears over a base of lemon curd with dusty chalk mineral notes and an raw almond edge.This is quite impressive in the mouth, with lots of creamy edges and leesy notes but the vibrant acidity he... Read More
March 2013
Tight nose, if a bit waxy, with perfumey hints of hint of spice and fennel over a base of low dusty chalk, dry apple peel and lime pith notes. This shows a surprising hint of spice on entry and remains nice and firm, if broad, on the palate with a tissue-thin lightness to the very lemony fruit. Notes of stones and mineral emerge on the backend a... Read More
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