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'96 Font de Michelle CdP blanc

Had this with line caught sea bass, simply grilled over a wood fire with good Nyons olive oil and gros sel.

This was a better year for whites than reds in CdP.

Quiet but elegant nose, nuts, lemon and flowers. In the mouth, more of the same, with sandlewood and kiwi overtones, quite racy, good but not extraordinary length. As it opened (and warmed a little, I think it was a bit cold to begin with) more walnut and melon appeared.

A medium weight contender for sure, but lots of pleasure in the bottle and a perfect match for the delicate fish. Drink or hold, I think.

-E

Reply to
Emery Davis
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I have a couple of white Rhones to drink up, do you think grilled whitefleshed fish is generally a good match?

Reply to
DaleW

Hi Dale,

I guess I do. Remembering that this is not Patagonian anything but real sea bass, (bar) and so has a very delicate flavor. So it seemed like a safe bet with the older white. Younger Rhone whites might stand up very well to stronger flavors like lobster, on the other hand, IMHO.

-E

Reply to
Emery Davis

After just returning from Champagne and Burgundy I've just experienced line caught Bar in a variety of preps but yours actually sounds better than any I've had in the past two weeks. I loke the idea of a CdP blanc with Bar.

Reply to
Bi!!

Emery Davis wrote in news: snipped-for-privacy@mid.individual.net:

Emery,

I obviously was not there (I wish I was), but I can see the Blanc CdP with a grilled wild turbot, but would go with something a bit lighter for wild bar, which is more about delicacy as you say.

All the best,

s.

Reply to
santiago

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