CWD: '07 Amphibolite Nature

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drssouth

Stephen South
With homemade buttermilk battered roasted chicken (organic), faux-tatoes and asparagus with balsamic and crumbled chevre..

2007 Joseph Landron Amphibolite Nature, Muscadet Sevre et Maine, alc 11.2%: mineral and lemon zest on the nose plus the fresh smell after a spring rain...a crisp palate attack with lime, seashell and pink grapefruit...semi-sour in general.. great acidity and texture...the finish has hints of quinine...

A great foil to the slight sourness of the buttermilk, the tender juicy chicken and stood up against the challenge of the balsamic aspargus with chevre..quite a versatile wine...
 
I enjoyed this one too, although it was much happier and less stiff on the 2nd day after opening.

For what it's worth I despised the 2006.
 
originally posted by Rahsaan:
Nice to hear about 07 Muscadet. Haven't tried any myself.

What are faux-tatoes?
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Cauliflower that is cooked then pureed and served as "potatoes"... a calorie watching version of a popular side dish..quite good actually
 
originally posted by drssouth:
Slaton, what did you dislike about the '06 version?
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Heavy, overripe, very soft, with a strong aroma like freshly polished brass. Between the vintage, darker color, lack of acid and fake cork it seemed to be not long for this world. It was a closeout though and perhaps poorly treated at some point in its life.
 
originally posted by drssouth:
Cauliflower that is cooked then pureed and served as "potatoes"... a calorie watching version of a popular side dish..quite good actually
Click to expand...

Interesting. I really enjoy cauliflower in various preparations but have always felt that it could stand on its own and need not be compared to any other food item to raise its profile! :)
 
originally posted by Rahsaan:
originally posted by drssouth:
Cauliflower that is cooked then pureed and served as "potatoes"... a calorie watching version of a popular side dish..quite good actually
Click to expand...

Interesting. I really enjoy cauliflower in various preparations but have always felt that it could stand on its own and need not be compared to any other food item to raise its profile! :)
Click to expand...

I have long felt the same way about cauliflower, at least when prepared properly.
 
originally posted by slaton:
originally posted by drssouth:
Slaton, what did you dislike about the '06 version?
Click to expand...
Heavy, overripe, very soft, with a strong aroma like freshly polished brass. Between the vintage, darker color, lack of acid and fake cork it seemed to be not long for this world. It was a closeout though and perhaps poorly treated at some point in its life.
Click to expand...
That sounds like a damaged wine. It would seem a bit less fresh than the 2005, but not like you describe.
 
originally posted by Chris Coad:
originally posted by Rahsaan:
originally posted by drssouth:
Cauliflower that is cooked then pureed and served as "potatoes"... a calorie watching version of a popular side dish..quite good actually
Click to expand...

Interesting. I really enjoy cauliflower in various preparations but have always felt that it could stand on its own and need not be compared to any other food item to raise its profile! :)
Click to expand...

I have long felt the same way about cauliflower, at least when prepared properly.
Click to expand...

I like cauliflower a lot too. I refer to this version as pureed cauliflower. I usually put some nutmeg in. It's not really like mashed potatoes. It's its own thing.
 
this is still a nicely baffling thread

anyone had the landron brut methode ancestrale? it appears to be 80/20 folle blanche/pinot noir
 
originally posted by Joel Stewart:
this is still a nicely baffling thread

anyone had the landron brut methode ancestrale? it appears to be 80/20 folle blanche/pinot noir
Click to expand...
I saw a Folle Noir a couple days ago, that a friend had bought. The person who sold it to him said it was a Negrette, but he didn't say anything about cauliflower. Or Muscadet.
That should wrap it up...
 
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