Sunday, July 24, 2011

Chablis versus Pouilly-Fuisse

Today's homework was another semi-blind tasting of French whites.  This one was easy, and you have no idea what a relief it is to say that.  The Chablis, from Domaine de Malandes, was the boneless skinless chicken breast of the white wine world.  Crisp, clean chardonnay, lemony, zingy, with a bit of minerality.  Very basic and correct.  The Pouilly-Fuisse, an oak treated Chardonnay, was in fact smoky as one might expect, and had an oily texture that went great with hummus.  The Chablis scares me a little, however.  Chardonnay isn't aromatic and it's lack of oak or noticeable tinkering make me think that in a totally blind situation, this could be anything.

More study.  More tasting.

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