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Posts Tagged ‘Chardonnay’

2011 Domaine Cheveau Macon Solutre Pouilly “Sur Le Mont”

In Chardonnay, Drinking on July 30, 2013 at 1:48 pm

Macon 3

Pouilly Fuisse, online like all the southern White Burgundy districts, view has seen many a rise and fall over the last fifty years.

A rise and fall in quality, price and reputation.

But through these last fifty years a few producers have never changed.  Domaine Cheveau is one such producer and they deserve our attention.

The Domaine was founded in 1950 by Michel Cheveau.  Michel saw the rise of Pouilly Fuisse from a small backwater village to being deservedly famous for producing Chardonnays of rich and full proportions.

But his son, and now grandsons, have seen the backside.  With fame came a rise in prices, and with a rise in prices came commercial negociants who were only interested in profiting off the name – not producing quality.  Raising yields through chemicals and machine harvesting while concomitantly raising prices as far as the market will bear, these negociants now make lots of money off of woefully inferior Pouilly Fuisse.

But Domaine Cheveau did not follow this path.  Michel instilled within his family a love of the land through reasoned agriculture, a connection between the quality of the fruit and the quality of the finished wine, and the worthiness of doing the small things well: hand crafting stunning wine from the lands your family loves – even if it won’t make you famous or wealthy like the big boys.

This is Domaine Cheveau’s Macon Soultre-Pouilly Fuisse Sur Le Mont.  And it is intensely excellent:

Aromas of ambrosia and casaba melons, vanilla and chestnut with exotic spices fill the glass. The palate is full, rounded and rich, yet with also with drive and energy, broadcasting flavors to the front, middle and back of the palate, resounding with a citron-esque liquid minerality that lasts for minutes.  Don’t chill it – let the richness resound fully and expressively at almost red wine temperatures.  You will be greatly rewarded.

The other thing Michel passed down was the belief in creating friendships instead of senseless profiteering.  The family’s prices have always been reasonable. Now, quite frankly, this wine is a steal.

 

2011 Domaine Cheveau Macon Solutre Pouilly “Sure Le Mont”

Please contact us regarding pricing and availability: sommelier@waterfordwine.com or 414-289-9463.

Like No Other: Verget Terres de Pierres Chablis

In Chablis, Chardonnay, Drinking, Special Offers on March 31, 2011 at 1:41 pm

Terres de Pierres.  The land of stone.  Chablis.

The phrase is a compliment, pilule meant to convey the idea that only in Chablis, sovaldi in the single hillside slope across from the eponymous French town does the Kimmeridgean soil so strikingly mark the Chardonnay grape that it creates unique wines of snap and precision, sales steely minerality and citrusy fruit notes. 

But most of us grew up with the association of Chablis as a “brand” of wine, usually purchased in five gallon cardboard containers.  This branding was the hard work of California’s large central valley wineries, using vast swathes of fertile, irrigated land planted to the high-yielding Concord grape.  The wines were sweet, innocuous, and could be produced by the tanker-load.  They bore no resemblance to the real thing. 

Unsurprisingly, “Chablis” got a bad reputation as foul sewage.  For California wineries, this was no problem.  They simply took the grape of Chablis, Chardonnay, and moved onto a new style – that of buttery rich wines with massive amounts of new oak. 

But unfortunately for Chablis, by the time this ocean of butter wine finally passed through the system, its reputation was in tatters.  And then came Jean-Marie Guffens.

In 1990 Guffens founded a negociant house – a winemaking team – named Verget.  The idea was simple: the best wines come from the best grapes, and he was going to find them.  Since then Verget has exploded into Chablis creating wines of brilliant high-toned fruit character married with minerality and freshness.  Nothing like California Chardonnay, Guffen’s Verget is matchless at this price.  And the Terres de Pierres Chablis is a striking example.       

Verget’s 2009 Terres de Pierres Chablis smells like classic Chablis – mineral, like crushed granite or wet limestone.  While some may find drinking “minerals” unappealing, think of mineral water – e.g., Perrier or La Croix.  Terres de Pierres is the wine version of mineral water. 

But it doesn’t stop there.  On the palate the wine presents a white peach purity, a fruit sensation that only Guffen’s is able to obtain.  The wine sees no oak whatsoever, retaining its lengthy lemon and lime finish with hints of saline popping across the palate.  It is a bit of a jazzy, sassy Chablis, lively and pure; delivering to all drinkers the reason Chablis is famous: it is great wine like no other.

2009 Verget Terres de Pierres Chablis

Suggested List Price:  $24.99

Special price via this email:  $19.99

We will taste this wine Friday and Saturday, as long as we don’t sell out of it.

All orders must be secured with a name, credit card number, and phone number.  All orders will be available at the time of purchase.  Half case (5%) and full case discounts (10%) do apply to this special offer.

When the wine is ordered your credit card will be charged.  The wine will be held in climate controlled conditions until you are ready to pick it up, free of charge.  Offer is good while supplies last. 

Tim Hansen edited this article.

Cannellini beans poached in olive oil with orange, rosemary and sausage

In Beans, Eating on November 9, 2010 at 1:50 am

It’s so easy, order yet so good.

Wine pairing

This dish can go with almost anything.  Top the beans with some roasted venison and it’s perfect with Syrah.  Add a roasted turkey (with pancetta and sage, click of course) and Brunello is the ultimate choice.  Add a seared piece of halibut and chardonnay does wonders.  Add more oranges, olives and dates and Viognier is the answer.  It’s handy and user friendly and takes about two minutes to make. 

Ingredients

The quantities here might be a bit low – my wife and I can usually go through one recipe in the course of a meal.  It scales easily though, just double all the quantities!

¼ lbs.                                       sweet Italian sausage, chopped

15 oz (1 can)                           cannellini beans, (yes I use canned beans – sorry!)  

3 tbs.                                        very fresh olive oil

1                                              orange, zested and juice squeezed out

2 branches                                rosemary, chopped

To taste                                    salt

To taste                                    black pepper 

Method

1.  Cook the sausage in a pan.  Remove the sausage from the sauté pan and reserve.  Drain the fat out of the pan. 

2.  Over medium heat warm the olive oil.  I used to actually use twice this amount of olive oil (hence the title – poached) but nowadays I figure three tablespoons is enough.  Add the rosemary to the pan.

3.  Drain and rinse the beans under cold water.  I do use canned beans but feel free to use fresh or dried if you have the time – I would if I could!  Add the beans to the heated olive oil.  Warm the beans through.  Add back in the sausage 

4.  Just before serving squeeze the orange juice into the pan.  Heat all the way through.  Add the zest and serve (but don’t forget to salt and pepper!)