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?
TN: 1989 De Fieuzal
Dec 07, 2006
6 Replies
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.
Chateau Ygrec or Rieusecc(sp) "R" Arneis from Ceretto, Giacosa, Malvira, Marsaglia
ah, yes... D'Ygrec...sweet memories....last year I enjoyed 1985 Château D'Ygrec on some boooooring business lunch. The only thing I can remember was actually D'Ygrec :-) But never had idea that this could match well with truffles...
Joe "Beppe"Rosenberg schrieb:
Please note that the wine's name is simply "Ygrec" (or "Y"). There is definitely no "d'Ygrec" nor "Château D'Ygrec".
Sorry for spelling rant,
M.
Thank you for correcting me. French isn't really my language....but the wines ;-)
Michael Pronay schrieb:
Well this is a fault that one sees quite often, especially from those with English as native language.
It *is* a little complicated, because the sweet wine's label reads "Château d'Yquem", so - according to standard English procedures - this would be shortened to "d'Yquem". The "d'" however is *not* a linguistic element that kind of evoques nobility, as e.g. in "Château de Malle" which would become "de Malle" in short version.
The "d'" in "d'Yquem" is an element (don't ask me how it is called linguistically) to separate the "oh" and "ee", both vowels (from chat*eau* and *Y*quem). So when one shortens "Château d'Yquem" there's no need to insert this separation element.
Sure!
M.
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