Red and White

[Joel Stewart]

2008 Anne Gros/Jean-Paul Tollot, "50/50", Languedoc - Blend of carignan, cinsault, grenache. Nearly peaty nose, might be the power of suggestion, but less south, more north on the nose (and that's what I heard about the vineyard location). Lithe on the palate. Nervy for a Languedoc...still of the region without being heavy. Ruby colored and cherry notes, everything is in balance. Tannins come forward with time, but that's a welcome thing. I liked it. Good to great with stilton pizza and gone in a flash.

2009 De Moor, "tirage de printemps", "A Ligoter" - This is only the second aligote I've had (1st was a Mikulski) but I think I've found a grape that satisfies the chablis niche at better cost performance (ymmv, of course). Where chardonnay leans towards more honeyed or oily notes, aligote seems to hold back. Structure is all there. Bracing, but not shrieking, and perfectly food friendly. Closer in some ways to muscadet, really. Handmade margarita pizza made a great pairing, the acidity in the wine balancing the same in the tomato sauce. Much lighter on the palate than the DM chablis, in a good way. Lighter on the wallet too.

 

[SFJoe]

Joel, your comments on aligote are particularly apposite in a warm vintage like 2009.

 

[Joel Stewart]

I heard as much from the seller about the vintage. It was quite full on the nose, but clenched nicely on the palate. Seems you are suggesting cooler years yield more than bracing acidity. Maybe that's why Mikulski dries some of their grapes?

 

[SFJoe]

I also don't think it's usually planted in the best sites.

 

[Rahsaan]

2008 Anne Gros/Jean-Paul Tollot, "50/50", Languedoc - Good to great with stilton pizza

I had never heard of this operation but Google answered all my questions. I guess there's more land to buy in the South than in Burgundy. More 'growth' potential.

I'm also a big fan of blue cheese on pizza, but I must admit I usually go Italian or French and don't think I have ever done stilton. What else did you put on it?

 

[Joel Stewart]

Basil! And it was handmade but not homemade...a little bistro/pub in the neighborhood. He also does a stilton/honey pizza, which is fabulous, but I passed because of the wines.

 

[Joel Stewart]

originally posted by SFJoe:
I also don't think it's usually planted in the best sites.

Historically, it was a blending grape then?

 

[Rahsaan]

He also does a stilton/honey pizza, which is fabulous, but I passed because of the wines.

Wow. Interesting. Nice blend of savory and dessert, although I agree it would be tough for wine pairing.

 

[SFJoe]

originally posted by Joel Stewart:

originally posted by SFJoe:
I also don't think it's usually planted in the best sites.

Historically, it was a blending grape then?

No, I don't think so. Not sure of the details.

 

[SFJoe]

Maybe higher yields--if you can't get a good AOC, you might as well get a good volume.

 

[Sharon Bowman]

originally posted by Joel Stewart:
Historically, it was a blending grape then?

Yes, if you count crme de cassis....