Tonight we were invited to dinner at our friend Chris's house, where her friend Doug cooked us a meal of Thon à la Provence from "Mastering the Art of French Cooking." We volunteered to supply the wines, so we brought a couple from the cellar:
with appetitzers:
NV Foreau Vourvray Brut nose: minerals, toast palate: extremely dry, minerals, fine mousse, crisp acidity
Another winner of a sparkling Vouvray. This was opened to celebrate Doug's recent Ph D. (in part) but was a great aperitif regardless.
With the tuna:
2007 Dom. Chantemerle (Boudin) Chablis nose: stones, apples, lemons palate: crisp, lean, citrus fruit
Another fairly recent purchase, it showed classic Chablis character and a lean, appealing profile.
Fun evening with good friends, excellent food and wine.
Mark Lipton