Bruce K wrote:Domaine Vacheron 2004 Sancerre rouge, $23
This started out thin, harsh and overly acidic (a rare complaint from me), a consequence of popping and pouring right at cellar temperature. As it warmed and gained exposure to air, it fleshed out and came more into balance, becoming a pretty pinot noir with cherry, cinnamon, earth and mineral aromas and flavors. However, it was surprisingly tannic — something I almost never get from Loire PNs and not from a bottle of this wine consumed 18 months ago, either. Odd. Still, I enjoyed it and it was an excellent match with baked wild Alaskan sockeye in a maple/soy/ginger glaze.
Bob Henrick wrote:Thanks for the reply Bruce, I have copied it to my food folder, and will try it soon, maybe even for Easter dinner.
Bob Parsons Alberta. wrote:Happy Easter Bob H. How is the Marsanne situation?
David M. Bueker wrote:We'll leave the sticky up top for a few more days, and the Loire is so full of options that perhaps it might make sense to come back to it in high summer. Anyone?
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