Although the two are not entirely comparable, both white Bordeaux and white Burgundies are often drunk when having different kinds of seafood. I remember organizing a dinner with this theme for KCC Wine society and having a grumble to this effect. However, for this dinner with family friend, I got the Bordeaux Blanc for abalone and the Meursault for other seafood. i have blogged before about how I found the Blanc de Lynch Bages a good accompaniment to Abalone, but this time it was not available, a the Malartic-Lagraviere has to stand in its place.
As for the wines, the 2004 white from Graves was a golden yellow with a crisp lemony nose and wood notes. The palate was slightly sweet on entry with wood and fruit followed by acid, leading to an acid backbone. The Meusault-Blagny was a similar (but lighter) golden yellow, with a slightly crisp grapefruit nose with a touch of wood. The palate was also slightly sweet on entry, with grapefruit notes going on to an acid bone and a finish with hints of butteriness.
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