- posted
16 years ago
Germain, Cazin
- Vote on answer
- posted
16 years ago
Emery Davis wrote in news: snipped-for-privacy@loki.domain.org:
AS I have tried to no avail to prod my daughter to get moving so we can get some lunch, ragaling her with the world eats at 12 only to find nothing open at 2:30
That would make me happy on a rainy day, though I shall remember not to book any 50 Euro hotels sur la plage.
Great story.
- Vote on answer
- posted
16 years ago
Great, welltold story. The regular Cheverny is a SB/Chard blend?
- Vote on answer
- posted
16 years ago
Great story Emery. The nuclear subs you mentioned are normally stationed a few miles from where I live, luckily that means downwind most of the time... I hear they serve great steaks on board.
- Vote on answer
- posted
16 years ago
Made me happy, I must say, delighted to find it. And to inform that Saturday the weather was windy but fine. (I asked a local gentleman if the wind ever stopped blowing, he pondered at length before replying: sometimes.)
I'll think twice about the hotel too. But given that we paid the royal sum of
12.50 EU per person, it makes a quick getaway (meant in all possible senses) awfully attractive.-E
- Vote on answer
- posted
16 years ago
So said the back label. If I were to guess I'd put the emphasis on the chard.
Do you get this one or just the Cours?
-E
- Vote on answer
- posted
16 years ago
Made me happy, I must say, delighted to find it. And to inform that Saturday the weather was windy but fine. (I asked a local gentleman if the wind ever stopped blowing, he pondered at length before replying: sometimes.)
I'll think twice about the hotel too. But given that we paid the royal sum of
12.50 EU per person, it makes a quick getaway (meant in all possible senses) awfully attractive.-E
- Vote on answer
- posted
16 years ago
We do get the Cheverny, as well as both Cazin Cour-Chevernys (the regular and the Cuvee Renaissance)
- Vote on answer
- posted
16 years ago
Actually, the reverse according to a Loire-savvy friend of mine (SFJoe, Dale). He says that it's a pretty minor amount of Chardonnay added to give it a bit more body. That was in response to my same question, BTW.
Mark Lipton
(I was just staring at an unopened bottle of '96 Cazin Renaissance last night, but amidst 50 open bottles at a gathering in Toledo, it's hard to muster an argument for opening yet another)
- Vote on answer
- posted
16 years ago
OK, thanks for that. Certainly had a big ample component!
-E
- Vote on answer
- posted
16 years ago
- Vote on answer
- posted
16 years ago