tag:blogger.com,1999:blog-3799854524070158890.post1037205021284715302..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Brooklyn Blind Tasting Panel #1 - Cour-ChevernyBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3799854524070158890.post-46046207532321946822010-03-18T13:12:13.720-04:002010-03-18T13:12:13.720-04:0018th March 2010. I've just started my 2005 Tes...18th March 2010. I've just started my 2005 Tessier Cour-Cheverny and its really good. I bought it at Tessier's and was told not to drink it for several years. Unlike many Loire wines it needs time in the bottleAnthony Clementnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-58433847046557355632009-08-28T15:27:11.749-04:002009-08-28T15:27:11.749-04:00Keith,
I found the wines' acidity to be high ...Keith,<br /><br />I found the wines' acidity to be high but not searingly so. As you say, there are more higher-acid wines out there, especially Austrian and some Muscadet. Yet in the pantheon of whites that the average consumer tries, these were *relatively* higher in acidity. For my part, I found it to be bright and refreshing, but I do like that in my wines.<br /><br />I also enjoyed the slight oxydative note I got in some of the samples. I love the whites from the Jura, so these fit right into my palate's preference.<br />Cheers!Vinotashttps://www.blogger.com/profile/17858833067614152970noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-83928173169314858682009-08-28T12:07:09.347-04:002009-08-28T12:07:09.347-04:00It's so rare to see anything on Cour Cheverny,...It's so rare to see anything on Cour Cheverny, then along comes a comparative tasting - well done guys! It's made my day.<br /><br />You have certainly picked up the fact that there is a very wide range of winemaking styles here. I don't know of one more out there than the "Les petits Acacias", but I've noted that the '06 (haven't had the '07) combined sherry notes with a certain amount of maderization, as well as base wine notes. I presume they make it as a vin de voile.<br /><br />To be fair, I think you are tasting these wines as babies. Most aficianados would suggest they all benefit from many years slumber in the cellar. My own personal comment (not seen elsewhere) is that they rather resemble a sort of northerly semillon style. Very pure and finely focussed when young but not with a lot to say for themselves. That comes once the secondary notes start appearing, and I think the comments as they became aired are to be expected.<br /><br />The standard Dom. des Huards is nice, but their top cuvee (Francois Ier) is even nicer - do try it if you get the chance.<br /><br />Re the sweet wines (they are really demi-secs) - most producers offer them. Cazin's Cuvee Renaissance '03 is indeed well worth seeking out. But so is Michel Gendrier's (Huards) "J.M. Tendresse", and Robert Morin also made a good one in '04. <br /><br />Incidentally, in the useless facts department, I believe Michel Gendrier and Francis Boulard are good friends and went to college together.Ian Blacknoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-74072191014587070532009-08-28T10:02:58.735-04:002009-08-28T10:02:58.735-04:00On the acidity, I didn't find any of them nota...On the acidity, I didn't find any of them notably acidic -- way, way, way less than the Austrian wines that account for the majority of whites I've been drinking lately and less than the typical Muscadet, too. There was enough to give the wines freshness of course, but it isn't like acidity per se stuck out as a prominent feature of the wines for me.keithlevenberghttps://www.blogger.com/profile/00556819801189301362noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-1892682462274257962009-08-28T02:06:41.560-04:002009-08-28T02:06:41.560-04:00BG, just drank an 02 Huards Cour Chverney last wee...BG, just drank an 02 Huards Cour Chverney last week and it blew my mind!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-50070663933006724572009-08-27T14:10:05.074-04:002009-08-27T14:10:05.074-04:00Re: the Cazin, possible it was an awkward stage? C...Re: the Cazin, possible it was an awkward stage? Correct me if I'm wrong, but I think it's Cazin who does late releases of this wine--I seem to remember having them back to '93 and they're often more in keeping with what you wished this '07 was. Thoughts?Unknownhttps://www.blogger.com/profile/04625230714142569301noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-84761842121303138582009-08-27T12:49:54.106-04:002009-08-27T12:49:54.106-04:00Anyone that loves wine as much as you do has got t...Anyone that loves wine as much as you do has got to check out Telepan. I just came across this website askmelissa.com that told me about a deal Telepan is having through Labor day...50% off $200 wines! Between their burgers and endless list of wines, I have to go back! I highly recommend you check it out, here's the link:http://tinyurl.com/m57gl4<br />Enjoy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-9108117504164614832009-08-27T11:32:07.545-04:002009-08-27T11:32:07.545-04:00The first vintage of cour cheverny that I tasted w...The first vintage of cour cheverny that I tasted was the 2002 vintage. I bought both Tessier's and also the Cazin. For my tastebuds, the Tessier was the winner no contest. I have never been as impressed by the Cazin as much as the Tessier. I will admit that the 2002 Port Doree was not oxidative. I still have some bottles in my cellar.sadams62noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76173069619358585182009-08-27T00:58:24.599-04:002009-08-27T00:58:24.599-04:00thought for a second you were asking for Volunteer...thought for a second you were asking for Volunteers for a Blind Tasting! Damnit so close hah, Love the part where you name the area in Loire and I have never heard of that name love this blog. <br /><br />You made me like Champagne (bubbly) even more. And I have always loved high acid wines just didn't really know it gotta love a good Loire. Sauv Blanc / Chenin. Waiting for my case of Muscadet to show up then I shall see if I love all three whites?Westonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-82900692931690319042009-08-26T22:33:41.960-04:002009-08-26T22:33:41.960-04:00BG, thank you for including me on your inaugural p...BG, thank you for including me on your inaugural panel. It was both an informative and a pleasant experience.<br /><br />I found it interesting to see where everyone's palates fell: mine was closer to yours in terms of preferences, while Keith's and Alice's seemed to match up more. Like you, I enjoy the oxydative style of wine. I didn't feel the oxydation took anything away from the wines, in fact to me it was an added level of complexity.<br /><br />I think I was surprised by the gap between our top-scorer and our least favorite, the Moulin. They really were worlds apart.<br /><br />Thanks again!<br />Cheers!Vinotashttps://www.blogger.com/profile/17858833067614152970noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46957388911782087652009-08-26T21:35:43.905-04:002009-08-26T21:35:43.905-04:00@Keith - it was such a pleasure to do this with yo...@Keith - it was such a pleasure to do this with you, thanks again. your comments are always insightful. i like oxidized wine, so grain of salt, but i think that although Lopez de Heredia, for example, and Jura veiled Chardonnay are both oxidized, they show entirely different terroir. this is one of those things that like art, really comes down to the beholder. <br /><br />@anon - i want to reply to your comment, which interests me on several levels. but it's kind of a weird comment, as if you either have never read my blog before, or you're a romorantin grower whose wines were not included and you're annoyed. maybe i'm wrong, but why not introduce yourself? no matter who you are, i will not note your name and send you to Siberia. this is a conversation, i promise, you're safe here.<br /><br />@mike - thanks for the kind words, much appreciated. hunting huards is a good idea, and a worthwhile pursuit.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-4672999173595319042009-08-26T20:24:30.104-04:002009-08-26T20:24:30.104-04:00Great post! I am ignorant of all these producers ...Great post! I am ignorant of all these producers save Cazin, and I'm definitely going to try to hunt down the Huards (Soares Selections aren't distributed 'round these parts, sadly). Anyway, the Cour-Cheverny blind tasting was a great idea.Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29889190099231091282009-08-26T20:22:34.138-04:002009-08-26T20:22:34.138-04:00I wanted to write:
"...and how can you speak ...I wanted to write:<br />"...and how can you speak about Cour-Cheverny without mentioning the best wine makers in this area." <br /><br />Sorry.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-21799206572827757992009-08-26T20:21:19.510-04:002009-08-26T20:21:19.510-04:00How can post define statements like: "Cour-Ch...How can post define statements like: "Cour-Cheverny is high-acid wine, even by Loire Valley acid freak standards." There are woinderful, well-balanced, certainly non-too-acid white wine in Loire Valley. and how can you speak about Cour-Cheverny the best wine makers in this area. <br />There is a real world that you have to discover besides Louis Dresner and François and Jenny.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-88219797122686652112009-08-26T18:26:36.197-04:002009-08-26T18:26:36.197-04:00Great writeup BG, I'm honored to have been a p...Great writeup BG, I'm honored to have been a part of the inaugural panel.<br /><br />My main take-home from the lineup was the polar divergence in styles, between the deeper, slightly oxidized versions and the ones that were more crisp, bright, and minerally. By the standards of oxidized wines I liked those more than most - I think only one of them was bordering on sherried - but the whole oxidized genre is an acquired taste I never acquired. People who are hypersensitive to brett argue that it's a flaw because brett tastes the same no matter where it is, so it stamps out individual character, and that's usually where I stand on oxidation. The Montcy and Huards were definitely more my kind of whites.keithlevenberghttps://www.blogger.com/profile/00556819801189301362noreply@blogger.com