TN: 1989 De Fieuzal

50-50 Sauvignon blanc and semillon. Wow! It's really not that easy to impress me with some white, since I'm not-to-be-helped red fan, but Fieuzal did it! Shiny gold, saturated color. Filling honey nose with some fruit. And then: it hit me: concentrated overripe apples, creamy fruits, cantaloupe, candies, maybe even caramel. Very cultivated and noble acidity. Amazingly thick and complex palate. Persistent aftertaste. I enjoyed it with Istrian lobster on truffled pappardelle - and was amazed how exciting the combination of sweet lobster meat, intense fresh white truffle aroma and Fieuzal apple notes is. BTW. what are your favs to accompany white truffle dishes? Any recommendations?
Reply to
T. Autischer
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I'm not a big white Bdx fan outside of HautBrionBlanc which I can't afford, but still have always preferred Fieuzal blanc to red.

I like Champagne or white Burgundy with lighter truffle dishes, Nebbiolo or Pinot Noir if it's an accent to a heavier dish.

Reply to
DaleW

Chateau Ygrec or Rieusecc(sp) "R" Arneis from Ceretto, Giacosa, Malvira, Marsaglia

Reply to
Joe "Beppe"Rosenberg
Reply to
Michael Pronay

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