TN: Chablis, Bourgogne, Trebbiano

Apr 04, 2007 20 Replies

Monday I opened a 375 of white as an apertif. I have generally liked the Gilbert Picq wines, but the 2005 Picq Chablis wasn't thrilling. Plenty of ripe fruit, but not a lot of minerality, and seemed a tad fat. Tasted on following night it seemed even rounder, without a bit of zip to give it more liveliness. B-



Dinner was a simple roast chicken from Keller's Bouchon cookbook, along with macaroni & cheese and brussels sprouts. I opened the 2005 Sylvain Pataille Bourgogne. You know how people are always buying the "wrong" Roumier, Dauvissat, or Lignier? This is first time I ever bought based on wrong first name- I realized after buying it I was thinking about Sylvain Cathiard. Never heard of this producer, might as well try. A little oak on the nose, but not vanillay- mostly the nose is a pretty rush of crushed raspberries. The palate is a little less exciting- nice enough ripe red plum and black cherry fruit, but without the exoticism of the nose. Still, a nice balanced Bourgogne with enough acidity to make it food friendly. I've made worse mistakes A little sip on night 2 seems unevolved- will try again tonight. B/B+



Tuesday's dinner was an Italian recipe of prawns (well, jumbo shrimp) in a tomato/pancetta sauce, with broccoli rabe. Needed a half-bottle of white for recipe, so I chose an inexpensive Italian, the 2005 Dario D'Angelo Trebbiano d' Abruzzo. We served with dinner, and I actually found it a pleasant surprise (my expectations for $6 Trebbiano are limited). Good crispness, light pear fruit, a hint of nuttiness. I hestitate to say that Italian whites (certainly a vast array) share any common characteristics, but it does seem I get that almond meets cashew nut aroma on the finish of IT whites ranging from Greco di Tufo and Fiano to Arneis. Anyway, there's nothing complex here- Pepe and Valentini have nothing to fear- but at $6 before mixed case discount quite a bargain. Unfortunately, looks like sold out. :) B


Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.



Dale, May I ask what the relative price tag was on the burg?

Somewhere in the $16-18 range, it was a 20% off sale at Zachys (which might equal regular retail some other places).

Dale, do you see this as a function of producer or vintage? Is '05 going to turn out to be a bit too hot for Chablis?

Mark Lipton

I've liked Picq before. I think Gilman felt that Chablis has some great wines, but not the consistency of 2004. Will look up tomorrow.

So,for Wed dinner Betsy made brisket and matzoh ball soup (with leftover mac'n'cheese and storebought geflite fish) for Dave's return from Scotland. I was driving on a Midnight Run, and so only had a half glass of wine- the leftover Bourgogne. On night 3 it had picked up some earth and sandalwood notes, fruit still bright, oxidation minimal. I'm now having another glass (technically day 4), nice Burg. I'll raise to B+

That's a pretty good showing for a Burg under $20.

I haven't tasted much yet, but the rep of 2005 reds seems to be the uniformity from top to bottom. Gilman, Kolm, Meadows all seem to agree that it is a very strong vintage on the lower end. As prices are outrageous on higher end, that's comforting to me. I bought a few bottles of Clos de Lambrays at opening prices - and that's the end of the GCs for me. Doubt many 1ers, either, at prices I see. But hopefully I can find some Bourgognes and village wines (and maybe 1er Savignys or the like) that satisfy.

Dale that is the strangest Passover meal I've ever seen. Matzoh Ball soup, gefilte fish and mac and cheese! Was there a kosher wine with that?

From what I have read it may have been and that could have pushed up the alcohol levels.

A weird combo of events:

1)Betsy makes her grandmother's brisket recipe every Passover. 2)Often we are invited to a real Seder, where I get my annual gefilte fix, but with David out of town and Betsy's schedule we had a conflict this year. 3)David and Betsy don't like the fish, but love Matzoh ball soup. 4) We had LOTS of leftover mac and cheese (she made Monday for dinner for two, the Gourmet Cookbook recipe that could feed 15). 5) With all of above, she had a meeting in city at 11 and was then picking up David on his flight from Scotland around 2. She made soup night before and put brisket in oven (I came home and removed). We all converged for a quick meal (she had to go in for evening show), and were happy with the mac and cheese as a non-traditional side (well, think of it as savory noodle kugel). :) To top it off, I forgot to bring home a Haggadah- we didn't have time for questions anyway!

And no, no kosher wine, just a sip of the leftover Burg. Though in the past I've liked the kosher cuvee of Leoville-Poyferre.

That all sounds even stranger than our pseudo-Sedar though we kept to no bread products. Because I too made a brisket we had 2003 Segal's Special Reserve cabernet sauvingon that was quite good. Hagafen Russian River Chardonnay done in a French style with Matzoh ball soup and gefilte fish and haroset. Nothing with the chrain.

I told Betsy I wasn't sure if pasta was leavened, but this sure wasn't a seder in any case. Where is the Segal's from?

The only thing Valentini has to fear is increase in the exchange rate.

Pasta is leavened. Segal is from Israel.

Though I'm not Jewish, I don't think pasta is leavened. What would be the leavening agent. When I make pasta I only use flour, water and eggs, no yeast or baking powder.

No it isn't. Pasta is simply flour and water, sometimes with eggs.

It isn't so much the leavening agent as the possibilities, peas are not kosher for passover because they are "leavened". the rules are very complex and differ somewhat (in interpretation) from tradition to tradition

Thanks for the clarification.....hence the disclaimer! :-)

Regardless of your statement, pastas are not considered Kosher for Passover. The flour in them is the problem. Flour for Passover must meet certain requirements and no pastas do except those specifically made for Passover.

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