Impressions September 2018

[MLipton]

originally posted by MarkS:

originally posted by Pavel Tchichikov:

originally posted by VLM:
To be clear, I don't really think of Clisson as raw oyster wine and I don't age Briords that long anymore.

Thus my note in your thread as opposed to someone else's. A worthy subject.

Agree on Clisson, or at least haven't found the right oyster.

What's wrong with Clisson and oysters? Too broad?

Speaking only for myself, Clisson has a roundness to it that steers me away from oysters. As Pavel says, scallops and suchlike.

Mark Lipton

 

[Jayson Cohen]

I hope it’s not blasphemy to say that Briords and raw oysters are not always a good match.

 

[Keith Levenberg]

I prefer Chablis to Muscadet for oysters, but the best oyster wine I've ever had was probably a Do Ferriero Cepas Vellas.

 

[mark e]

originally posted by Keith Levenberg:
I prefer Chablis to Muscadet for oysters, but the best oyster wine I've ever had was probably a Do Ferriero Cepas Vellas.

Yes on Chablis, particularly petit chablis and village. A resounding no on Cepas Vellas. It is a great wine but like Clisson, I find its body and richness wholly unsuitable for oysters.

 

[Pavel Tchichikov]

originally posted by Jayson Cohen:
I hope it’s not blasphemy to say that Briords and raw oysters are not always a good match.

Agree, it's not a good match. It's an incredible match.

A very young 2000 with in-season east coast oysters (late Nov/Dec of 2001 I guess?) remains an all-time benchmark, but the great 2012 has done some damage of its own.

 

[Pavel Tchichikov]

originally posted by mark e:

originally posted by Keith Levenberg:
I prefer Chablis to Muscadet for oysters, but the best oyster wine I've ever had was probably a Do Ferriero Cepas Vellas.

Yes on Chablis, particularly petit chablis and village. A resounding no on Cepas Vellas. It is a great wine but like Clisson, I find its body and richness wholly unsuitable for oysters.

Yeah, I was very surprised by the comment as well. A basic Do Ferreiro bottling may go nicely though.

no argument against Chablis with oysters (Dauvissat, Tribut, Duplessis, an occasional Piuze is where I'd go), but I am still squarely in the Muscadet camp.

 

[Jayson Cohen]

originally posted by Pavel Tchichikov:

originally posted by Jayson Cohen:
I hope it’s not blasphemy to say that Briords and raw oysters are not always a good match.

Agree, it's not a good match. It's an incredible match

It has failed on more than one occasion. Both ‘04 with age and ‘14 without.

 

[twlim]

Thanks for the notes!

originally posted by VLM:

2006 Clos Rougeard (Foucault) Saumur Blanc Brézé - France, Loire Valley, Anjou-Saumur, Saumur (9/29/2018)

Started off with flinty reduction/sulfur, but the texture was supple and long. As it opened the flint blew off and it was more yellow pitted fruits and lemon along with rocky minerality. Has a different profile than Vouvray Sec or Saviennières and not really much to compare it to exactly. I get the Burgundy comparisons, but it is bigger and denser and differently proportioned. Opened this to see if I still love these wines given the surge in pricing that is tempting me to sell. The verdict is keep. This is in a good spot right now but should improve and last for a long time. Next time, I might decant it. (94 points)

I note you don't comment on the wood influence or lack thereof. I've always found this wine to be way too woody to be enjoyable but have never had one >10 years old. Had the wood integrated much? At all?

 

[twlim]

originally posted by MLipton:

originally posted by MarkS:

originally posted by Pavel Tchichikov:

originally posted by VLM:
To be clear, I don't really think of Clisson as raw oyster wine and I don't age Briords that long anymore.

Thus my note in your thread as opposed to someone else's. A worthy subject.

Agree on Clisson, or at least haven't found the right oyster.

What's wrong with Clisson and oysters? Too broad?

Speaking only for myself, Clisson has a roundness to it that steers me away from oysters. As Pavel says, scallops and suchlike.

Mark Lipton

Roundness or weight?

 

[MLipton]

originally posted by twlim:

originally posted by MLipton:

originally posted by MarkS:

originally posted by Pavel Tchichikov:

originally posted by VLM:
To be clear, I don't really think of Clisson as raw oyster wine and I don't age Briords that long anymore.

Thus my note in your thread as opposed to someone else's. A worthy subject.

Agree on Clisson, or at least haven't found the right oyster.

What's wrong with Clisson and oysters? Too broad?

Speaking only for myself, Clisson has a roundness to it that steers me away from oysters. As Pavel says, scallops and suchlike.

Mark Lipton

Roundness or weight?

Good question. It's a mouthfeel thing having to do with dry extract in the wine. I'd say that it's both a matter of weight and roundness, but that's just my view.

Mark Lipton

 

[Christian Miller (CMM)]

originally posted by mark e:

originally posted by Keith Levenberg:
I prefer Chablis to Muscadet for oysters, but the best oyster wine I've ever had was probably a Do Ferriero Cepas Vellas.

Yes on Chablis, particularly petit chablis and village. A resounding no on Cepas Vellas. It is a great wine but like Clisson, I find its body and richness wholly unsuitable for oysters.

Agree, agree and agree. But I still reach first for zesty green or minerally Sauvignon Blanc with my oysters.

 

[mark e]

originally posted by Christian Miller (CMM):

originally posted by mark e:

originally posted by Keith Levenberg:
I prefer Chablis to Muscadet for oysters, but the best oyster wine I've ever had was probably a Do Ferriero Cepas Vellas.

Yes on Chablis, particularly petit chablis and village. A resounding no on Cepas Vellas. It is a great wine but like Clisson, I find its body and richness wholly unsuitable for oysters.

Agree, agree and agree. But I still reach first for zesty green or minerally Sauvignon Blanc with my oysters.

I could definitely see a cool vintage of Saint-Bris working for sure. A lean lower-alcohol Veltiner works well, too, particularly for those who prefer to slightly attenuate the briny aspect of the oyster. But New World SB? No way.

 

[Ian Fitzsimmons]

originally posted by MLipton:

originally posted by twlim:

originally posted by MLipton:

originally posted by MarkS:

originally posted by Pavel Tchichikov:

originally posted by VLM:
To be clear, I don't really think of Clisson as raw oyster wine and I don't age Briords that long anymore.

Thus my note in your thread as opposed to someone else's. A worthy subject.

Agree on Clisson, or at least haven't found the right oyster.

What's wrong with Clisson and oysters? Too broad?

Speaking only for myself, Clisson has a roundness to it that steers me away from oysters. As Pavel says, scallops and suchlike.

Mark Lipton

Roundness or weight?

Good question. It's a mouthfeel thing having to do with dry extract in the wine. I'd say that it's both a matter of weight and roundness, but that's just my view.

Mark Lipton

The strict texturalist interpretation.

 

[Pavel Tchichikov]

originally posted by Jayson Cohen:
After all of these years, I’ve learned that my palate is highly aligned with Pavel’s and a few others

that's just a politically correct way of saying we all take our tasting orders from the Latin Liquidator.

 

[Jayson Cohen]

originally posted by Pavel Tchichikov:

originally posted by Jayson Cohen:
After all of these years, I’ve learned that my palate is highly aligned with Pavel’s and a few others

that's just a politically correct way of saying we all take our tasting orders from the Latin Liquidator.

I wish he would come back. At least here. Like I did.