originally posted by Brzme:
Calek BlondeI just had the Andrea Calek Blonde last weekend at Heart in SF and thought it was awesome. So Chardonnay and Viognier, huh? The waitress initially told me it was menu pineau and romorantin and it totally made sense to me, when she came back with the correct information I was almost more confused. What region is Calek working in?
Ahhh, fucking terroirs,
After all chardonnay and viognier are not that far from menu pineau and romorantin. And one can easily go from Ardche to Loire by bicycle.
Though I find a blonde from romoratin and menu pineau much more sexy than from chardonnay and viognier.
OTOH Ardche is sooooo trendy these days, while Loire begins to fade.
Maybe romoratin and menu pineau from Ardche could be the Holy Grail.
From carbonic of course...
Carbonic is such a treat!
I had a 2008 Moinette not long ago. I could have swear it was from arbane from Chavot made in a Crete amphora with a 27 months maceration.
Believe me or not it was not.