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TN St. Veran

Tonight we made corn chowder. Thick, creamy, and sweet. Crumbled bacon and melted cheese are the secret ingredients. Since my wife is the chardonnay drinker, but I like it too once in a while, we opted for Joseph Drouhin's

2003 Saint-Veran. Cost USD 11.00. Reminds me of the old days (1975-1980) when Pouilly Fuisse was within my budget. This Saint-Veran is medium-bodied. A bit steely (for not being a Chablis) but great fruit with an appropriate oak backing. Lemon and apple with some warm white-bread toast. Nice bottle, nice price, and I would buy it again.

Rich

-- The journey is the reward.

Reply to
Rich R
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"Rich R" wrote in news:E5hjc.180$ snipped-for-privacy@newssvr15.news.prodigy.com:

I have noticed the same chablis tendendcies in Drouhin St Veran. Not that I am complaining mind you ;-)

Reply to
jcoulter

I assume you mean the 2002? Nice notes.

Thanks! Mark Lipton

Reply to
Mark Lipton

medium-bodied.

Hi Mark,

No, I really meant 2003. With cold fermenting and steel vats, they're cranking this stuff out very quickly. And it;'s pretty good.

Rich

Reply to
Rich R

Wow! I just recently received a PRE-offer for Drouhin's 2002 white wines, which won't be received until May. It's amazing that the St. Veran is that far ahead of the rest...

Mark Lipton

Reply to
Mark Lipton

Hi Mark,

This Saint-Veran is a pretty simple white. I double-checked the label and it was a 2003. But you know, at the end of the day it cost USD 11. Drouhin does some serious white burgs as you know, but this is not one of them. Just tasty. Not a wine to think too hard about. Not something you would put in your cellar for say, 2010.

Rich R.

Reply to
Rich R

"Rich R" wrote in news:I9Yjc.187$ snipped-for-privacy@newssvr16.news.prodigy.com:

Odd our local stores only have 01 and 02 just coming in

ed the label

Reply to
jcoulter

Tasted a very promising one, by Arnaud Combier. It's only his second vintage, but he is heading in the right direction. Southern burg with no great complexity yet, but incredibly fresh, lively.

Mike

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

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