Oswaldo Costa wrote:biodynamic Morgons that have changed the way I think about Gamay, and I want to taste more Loire versions like this one and also the Edmunds St. John.
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
Howie Hart wrote:Sounds like I should try a Loire Gamay. I'm only familiar with the Cab Franc.
Rahsaan wrote:Howie Hart wrote:Sounds like I should try a Loire Gamay. I'm only familiar with the Cab Franc.
You should. Although if you do, note the differences among gamay grown in the Eastern Loire near Cheverny (rounder), in Touraine (famous for the potted plant aromas), in Anjou (dark black and weird), and out here in the West near Muscadet where Otto's crunchy bright gamay was made.
Oswaldo Costa wrote:Wow, I had no idea you were such a Gamay Hound (or is that Gamay Ranger?).
Rahsaan wrote:Howie Hart wrote:Sounds like I should try a Loire Gamay. I'm only familiar with the Cab Franc.
You should. Although if you do, note the differences among gamay grown in the Eastern Loire near Cheverny (rounder), in Touraine (famous for the potted plant aromas), in Anjou (dark black and weird), and out here in the West near Muscadet where Otto's crunchy bright gamay was made.
Tim York wrote:I remember an amazingly full bodied and structured Gamay from Pierre-Bise in Anjou, 1997 I think; fascination though not quite what I want when looking for a Gamay fix.
Otto Nieminen wrote:Rahsaan, what is it about Anjou that makes the Gamay dark black and weird?
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
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