I have met the enemy and it is...

Ouch!!! Hope your wines arrive tomorrow, Bill.

Mark Lipton

Laboure-Roi is also available at a higher end Spanish hypermarket chain (Hipercor) and usually part of promotional campaigns of European wines or European Food.

A few years ago I tried three or four bottlings and I remember that a 2005 Chablis PC Fourchaume was quite decent and, at 8 euros/bottle, quite a good QPR. But the rest of the range that I tasted, included some lesser reds from Cote d'Or, were abhorrent.

s.

I never tried it but really... your post is SCARING!!!

It's interesting to know that at Gotham Wines, the item strangely disappeared!! one more point for the supernatural idea of this wine.

$15.99 USD for such wine is really another scaring point.. so this wine is going to be a real GHOUL between the wines... scaring and horrible.

I think that acidity is something to avoid at all costs, I prefer fruit, not always body, because there are wines that I consider "happy wines", easy to drink and very important during a casual party.

Probably the body is absolutely a must during serious meetings.

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"Bi!!" skrev i melding news: snipped-for-privacy@v7g2000vbd.googlegroups.com...

I would agree that Laboure-Roi sells fairly standard or pedestrian wine with a few good exceptions. But it is also true that Pouilly-Fuisse wines often have relatively high acidity contributing to their sought-after freshness... It would seem that Americans often look for low-acid wines - perhaps more used to malolactically fermented wines so common in the past over there? Any comments to that?

There are actually people who demand high acidity in their white wines - me, for instance :-), happily drinking zingy Mosel wines.

Anders

Anders, there is a difference between fresh acidic wines and drinking razor blades. :-) I like well balanced wines with a nice acidic component and if you read my TN's from over the years you will find that my tastes run fairly Old World but this is just bad wine. I've had Laboure Roi wines in the past and found them to be fairly pedestrian "quaffers" but this was just beyond the realm of good taste and it has nothing to do with Americanized tastes.

"Bi!!" skrev i melding news: snipped-for-privacy@q41g2000vba.googlegroups.com...

Yes, I know you have a wide ranging experience. So, if this was not a malolactically conditioned sensory response :-) - could this have been a faulty bottle? You see, I don't find other notes for Laboure-Roi PF pointing out that kind of acidity. It could be a vintage aberration..., look at these notes for L-R PF 2006: Bouquet: Ripe pear, hazelnut, citrus, buttered bread with floral and cedar notes.

Taste: Round and balanced with nice acidity. Structured and rich with ripe white fruit flavors. Nice mineral and green apple lingering finish. IIt will develop nicely in the cellar.

So something is wrong here, and if not you, then perhaps the bottle?

Anders

Well, certainly the vintage would have a significant effect and tasting notes for a 2006 wouldn't necessarily tranlate to the 2007 vintage. I couldn't really find any notes from sources that weren't trying to sell the wine. I did see the note posted by The Atlanta Examiner that you posted (which is not a website I'm familiar with nor the "wine expert" that they cite) and it appears to be a commercial for a grocery store or wine shop. Basically the wine sucked and I don't think it was bottle variation. It sells for about $15-$18 in the American market at retail so perhaps someone else can buy a bottle and post a note.

Kyle wrote in news: snipped-for-privacy@4ax.com:

I would say exactly the opposite. It is acidity that makes wine an interesting drink. But only if it is ripe natural fruit acidity.

s.

Very good point. I prefer wines with a good acidic balance especially when pairing with food. Without the acid component the wines are flabby and lack any interest.