Help me identify this bottle - Macon-Charnay?

It is indeed from Burgundy, from the Mâcon subregion. Mâcon is far better known for whites, the ones from better spots are entitled to the Mâcon-Villages designation (or their own village , as in Mâcon -Le Roche Vineuse, Mâcon-Chernay, Mâcon-Vire, or Mâcon-Lugny).

I've only seen a couple of reds from Mâcon, light Gamays that were for early drinking. I'd drink up now.

I'm surprised there's no producer's name.

Dale

Dale Williams Drop "damnspam" to reply

Thanks!

I've just remembered one extra detail: it said "cave cooperative" on it... I know what one of these is (!) having visited one near Samur last year, so I suppose the original producer may be hidden behind that in some way. Web searches gleaned nothing.

I'm pretty sure it was spelt "Charnay", not "Chernay", but anyway...

Dan

Oops, that's my typo, it's indeed Charnay.

If it says "cave cooperative" on it, the producer is the co-op. The grapes come from farmers who probably don't have enough acreage to justify bottling under their own name (or who don't want to spend time on marketing, selling, etc.). Dale

Dale Williams Drop "damnspam" to reply

Le 26 Apr 2004 13:15:06 GMT, snipped-for-privacy@aol.comdamnspam (Dale Williams) écrivait:

The cave coopérative of Charnay-Lès-Macon is close from Macon like "Lès-Macon" mean.

In fact it's close also from Pouilly (Loché, Vinzelle and Fuissé) and Saint-Véran. It's not far also from the "historical" Chardonnay village.

The production quality is rather good, specially for the whites, like many co-op in the area.

Co-op tradition still rather popular in Macon area.

Thank you both for your help!

On the advice of Dale, the girlfriend and I opened this bottle on Saturday. I don't have the notes on me now. At room temperature, and not aerated, it was quite harsh and acidic. Giving it some time open and popping it in the fridge to be slightly cooled softened this considerably, and then it was really quite enjoyable.

Much more delicate to wine I normally enjoy, but it made a nice change. We had it with tuna steaks with a (not too heavy, but not light either) marinade.

Disclaimer: I'm a bit of a newbie to wine so some of the above may not have been a good idea ;)

Thanks again, Dan

When drinking red burgundy wines I always cool them down to around

Higher temperatures seem to make them more alcoholic and harsh.

The couple of times I went to the states for business I found that a lot of restaurants serve their wines at to high of a temperature. Especially with burgundy wines I find this very unpleasant.

Can you imagine the look on a NYC waiter's face I received when I asked him for a bucket with ice for a red burgundy wine (Gevrey-Chambertin) ;)

Bas

Dan Gravell schreef: