s. BTW, they will tend to have a pronounced acidity (among other things), s o given your tastes, for Burgundy I would stick to more southern ones from the Côte de Beaune or around Macon.
Ive been told to check out Meursault instead of Chablis, given my preferenc es. But they are costly.
for sweet ones from air dried grapes, maybe.
The descriptions I read say it handles oak quite well. [e.g. Karen McNeil w ine bible).
Michael Nielsen wrote in news: snipped-for-privacy@googlegroups.com:
Try Saint Aubin if it has to be C?te d'Or or Macon as suggested by Mike. There are good producers that make excellent Macon wines at fair prices. Domaine Leflaive (Macon-Verze) and Comtes Lafon (Macon-Villages) are two examples.
Considering your preferences, I think you will like the Macon-Villages by Comte Lafon. 2011 is a ripe vintage (I would rather have 2010 or 2012 but you may end up liking 2011 better).
s.
I had Macon Villages at a recent tasting but from Drouhin. and it wasnt 201
1:2013 Macon Villages, Cote Maconnaise, J. Drouhin **
I normally like chardonnay, because it is not boring like other whites. thi s is just a boring white, some lemon.
Comtes Lafon is not on my usual stores. However, they might have that produ cer in a new wine department in a department store here.
wine bible).
I don't know who Karen McNeil is, but in this case one can say she is wrong ;-)
It is a little like albariño: Santiago why do so many winemakers use oak on it? Sure it handles oak quite well. You end up with a wine where the del icate aromas and superb fruitiness of the grape are masked ;-)
k on it? Sure it handles oak quite well. You end up with a wine where the d elicate aromas and superb fruitiness of the grape are masked ;-)
Maybe there's plenty of people like me around who loves the way oak breaks down the fruit, so it is not a fruit juice?
And a lot if us who hate the way over use of oak so dominates the wine that it is turned into oak juice.
Tim Hartley
Mike Tommasi wrote in news: snipped-for-privacy@googlegroups.com:
Are you sure "so many" use oak? I think oaked Albari?o (at least in D.O. Rias Baixas) should be around 5% of total production, at most.
I disagree!
Now I agree. What I value in Albari?o is freshness and fruitiness and the ability to show terroir.
The cool thing right now in Rias Baixas is allowing the wine to mature on its lees for a couple of years. Tric?, Albari?o de Fefi?anes III a?o, Do Ferreiro Cepas Vellas or Pazo de Selecci?n de A?ada are good examples of that.
I only like one Albari?o that sees oak: Z?rate Palomar, from Saln?s area. Superb terroir, organic viticulture, very tame use of oak, you just perceive a hint of volume and a bit of smoke. But then my favorite wine from Z?rate is Balado, which sees no oak.
Albari?o, with its vivid acidity, is not for Michael, I fear.
where's the like button on this usenet thing? :-)
Today will be judgement day for this one :)
Michael Nielsen wrote in news:4f01d487-b42c- snipped-for-privacy@googlegroups.com:
Today you can buy Guigal Condrieu 2013 in
I have not tasted the wine but since we were talking Condrieu...
If anyone here wants to join, I think I can invite you and I get a discount voucher (and maybe you too, but not sure about that). Let me be your parrain!
1jour1vin.com works well, maybe the prices are not the best available, but it sure allows me to taste French wines that are not easily available in Spain, and the shipping is decent once you go beyond 12 bottles (like 25 euro fixed rate). I usually buy with a group of friends to split shipping costs.Sometimes I get bad wines, though, like the horrid Alain Jaume Gigondas
2012 that we opened yesterday. Dark, closed, with sulphur, no fruit, just oak and not the best one, quite sour. Declares 14,5% alcohol but tastes like grapes were unripe. Quel horreur! And I still have a Vacqueyras 2013 from the same producer. Ups.s.
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