French Whites

At my class on Monday, I tasted 10 white wines from France. Here are a few notes:

1. Riesling, Trimbach 2006 (Alsace): light, semi-dry, very pale yellow, rather character-free; about $18/bottle retail.
2. Muscadet, Marquis de Goulaine 2006 (Loire): creamy, earthy, low sweetness, would go with clams or oysters; $10.
3. Pouilly Fume, Jolivet 2007 (Loire): tangy, subtle, a slight rubber smell; this wine (sauv-blanc grape) is described as "the ultimate food wine" because it would pair with so many dishes; $20.
4. Domaine de Chevalier 1989 (Pessac-Leognan): aroma of honey, dark gold in color, a puckery-tannin feel (aged in oak), and dried out my mouth. KZ calls this "one of the great Bordeaux" wines and ponied it up from his cellar to our semester's students because we took the recession plunge and enrolled! About $120 (if you can find it -- very rare).
-- We took a short break from tasting after this wine; KZ says it takes some time for the high tannin level to dissipate. Then we moved on to the chardonnay grape for wines #5-9.
5. Macon-Villages, Louis Jadot 2006 (Burgundy): apple scent, aged in steel, so no tannins, a tingly feel on the tongue with a slight pear flavor; $12, a great value, according to KZ.
6. Chablis Premier Cru Vaillon, Moreau 2006 (Burgundy): aroma of hay/subtle fruit, sweetish tasting, aged in steel; $35.
7. Meursault, Chanson 2005 (Burgundy): an oaky aroma, with a tingly sensation on first taste, a combination of woody/fruity later; KZ said, to him, it tilted toward the tannins (too dry) and therefore could use more time to age, but this was my favorite of the night; $63.
8. Puligny-Montrachet "Les Champs Gains" Olivier Leflaive 2005 (Burgundy): toasted oak aroma, very fruity, would pair with shrimp or risotto; $75.
9. Corton Charlemagne, Bonneau du Martray 2005 (Burgundy): a smoky, oaky, strong rubbery smell, with a lot of acidity followed by drymouth; the tannin overwhelms the fruit; $145.
10. Chateau Coutet 1996 (Bordeaux, Sauternes-Barsac): raisin scent, dark gold in color, honey/very sweet/nectar-like, KZ says these semillon grapes are left to dry out or "raisin-ize" on the vine, so it's an expensive, difficult wine to produce; would go with or *be* dessert, blue cheese; $90, and rare.

What fun! I wanted to keep my wits about me and take good notes, so I made frequent use of my classy styrofoam spit cup. Next week: White Wines of California and New York. Stay tuned...