00 les Cailloux CNP blanc - great with sushi

B

BJ

BJ
Nice wine. Oxidative style, which I normally don't care for, but here it is lovely, with a nice surge of rich aged fruit in the back end.

We had this with cheap Musashi's sushi and thought it was one of the best sushi wines I've tried.
 
I can sort of see this. The richness marrying with the fattiness of the fish, but then the oxidative character avoids cloying.
 
Good point. In my mind I was thinking of tuna and the fatty stuff. But clearly there is a wide range. FWIW, I've never had much wine with sushi.
 
This is old news but many CdP whites do go through a period in which they taste oxidized and then come out the other end tasting rich and different than one expected. On the one hand, ten years is a likely time for the down period. On the other, though I haven't had a les Cailloux white in a long time, my memory was that they showed beautifully at 8-10 and were not the longer hauled style so maybe you got it in real oxidation, or maybe I just don't remember well or maybe the style has changed.
 
originally posted by Joel Stewart:
Some labels are on the underside, unfortunately, where the wasabi obscures the branding.
Click to expand...

yes, and it's such a huge effort to turn them over to see who imported the fish.
someone should figure out a way to save us from this chore.
 
originally posted by Ian Fitzsimmons:
Well, the importers could invite the producers to design top labels, ideally showing the importer's name, as well.
Click to expand...

You know, this branding thing is starting to make sense....red hot irons with producers' and importers' names seared into the tuna etc., tataki style.

Just tell them to figure out the fonts so we know who to call when the maguro's corked...
 
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