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TN: Sancerre, Graves blanc, and Etna (maybe)

No wine Monday (Betsy's quartet was doing couple pieces in a new music fest ival at Symphony Space, just ate a wrap before jumping on train to see), so good excuse to open 2 Tuesday.

The cooking wine was the 2013 Ch. Gales (Graves) blanc. Pretty standard for cheap white Bordeaux- grapefruit with a little gooseberry, hint of pepper, decent acids, a bit thin. Seems more SB than Semillon (as expected). B-/C+

Dinner was mussels in white wine, roasted zucchini, and herbed tomatoes. Di nner wine was the 2014 Girard "La Garenne" Sancerre. This is quite nice, le mon and grapefruit, rosemary, flint. Good acids, mid to full bodied, pretty classic Sancerre. B+

Wednesday Betsy made pork cutlets, roasted cauliflower, and a quinoa pilaf. Wine was the 2012 Passopisciaro. I thought this was Etna but its is label ed IGT Terre Siciliane. In any case it's awful good! Black cherries, lots of herbs and flowers. Bright acids, juicy, long. A smoky/flinty note on fi nish. Some tannin but quite gulpable. B+/A-

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.

Reply to
DaleW
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I read that its difficult if not impossible to match wine with tomatoes. what's your take on that?

Im as far as realizing that the kind of wine I normally drink doesnt work. But Pouilly fume does.

Reply to
Michael Nielsen

Reply to
Lawrence Leichtman

Tomato match:: Kiwi Sav Blanc (or its imitators). Purrfect!

Reply to
greybeard

s. what's your take on that?

rk. But Pouilly fume does.

Yes, tomatoes aren't easiest match but far from impossible. I think with fr esh/raw tomatoes it's generally useless trying to counter the acidity, you have to go with it, best matches are high acid whites (and agree that SB, M elon, Gruner do better than even high acid Chards). Long cooked tomatoes ar e far easier.

Reply to
DaleW

I will say that retasting Friday (recorked, down to cellar, but not gassed) the Passopisciaro was quite stewy and disjointed, went into vinegar crock. I don't buy into idea that time open is a predictor of aging, but it can g ive some clues. I think that hgher alcohol wines -even balanced ones- somet imes are better drunk young.But I see no problem with drinking my remaining three bottles over next few years/

Reply to
DaleW

Michael Nielsen wrote in news: snipped-for-privacy@googlegroups.com:

I like crisp whites with fresh tomatoes. Albari?o will fit the bill at our place, but I will not complain if you serve me a Fiano de Avellino with my insalata caprese.

For tomato-based sauces, I like Sangiovese in a lighter style. Old style Rioja can also work well.

Reply to
santiago

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