Jeff Connell
Jeff Connell
Got started with this while cooking dinner. It seemed reticent at first . Not lacking anything - except maybe generosity - it showed tannin more than fruit. Grézeaux, so well known for elegance and ease, in 2011 seems to be on a bit of a different path.
Dinner was chicken with leeks and mushrooms, passably la cuisine Chinonaise. Being a bit careless with the pepper, the dish turned out too hot for Chinon. Fortunately, there was an unfinished bottle of Pépie Bulles vin mousseaux from Domaine la Pépière (L10111) from two nights ago, which stood in very well. It had the verve and a touch of residual sugar to balance the heat in the dish.
The Chinon came back out for cheese and by now the tannins had softened into something pleasantly tactile. The fruit seemed ample but still in reserve - more to come. So, Grézeaux always, regardless, but this Grézeaux may have periods when it closes down for a bit.
Oh, and the cheese, Riopelle de L'Isle, a soft-rind cows milk from the Isle aux Grues, where a herd of Brown cows have been grazing the Commons for 350 years, served the Chinon brilliantly. Too bad they don't have wine there.
Dinner was chicken with leeks and mushrooms, passably la cuisine Chinonaise. Being a bit careless with the pepper, the dish turned out too hot for Chinon. Fortunately, there was an unfinished bottle of Pépie Bulles vin mousseaux from Domaine la Pépière (L10111) from two nights ago, which stood in very well. It had the verve and a touch of residual sugar to balance the heat in the dish.
The Chinon came back out for cheese and by now the tannins had softened into something pleasantly tactile. The fruit seemed ample but still in reserve - more to come. So, Grézeaux always, regardless, but this Grézeaux may have periods when it closes down for a bit.
Oh, and the cheese, Riopelle de L'Isle, a soft-rind cows milk from the Isle aux Grues, where a herd of Brown cows have been grazing the Commons for 350 years, served the Chinon brilliantly. Too bad they don't have wine there.