He thought about adding it to his “gallon-jug chablis.&# was thinking Chardonnay when I was making it. Now I took a sample out and said, “Oh, my God, it’s got a pink tinge to it, and it’s too sweet.&# W$Jay was slumming it with zinfandel recently. Trinchero said “Oh, okay. Mistake. Well, I had to.

It needs to be picked later than Chardonnay. But most producers simply weren't devoting that kind of attention to Aligoté and it made more sense to pull out the vines and replant with either Chardonnay or Pinot. Honestly, who drinks Aligoté? It's so acidic and harsh and there isn't much of a reward. Old vines don't hurt either.

We had a bunch of people over for dinner this weekend for Chablis night. Everyone brought along a bottle of Chablis, I made dinner, and we enjoyed eating, drinking, and hanging out. In part, this was inspired by this Chablis post and the reaction to it by Kristin, Henriot's marketing director. But close. Lovely wine.

And because thus far I had so strictly adhered to tradition, we drank Chablis with this meal. And to be honest, I really wanted to try one of the bottles that I recently received in a sample pack, what is surely the most thoughtful sample pack I've ever received. It would be like trying to make sushi. Ramen too. Egg - necessary.

Disclaimer - I received this wine as a sample from the generous folks at Meilleurs V ins de Provence. The soils for the white wines supposedly resemble some of the Grand Cru plots of Chablis, with blue marl and limestone. August brings some serious goodness to our local farmer's market. think sugar plums typically arrive in July.

At a recent trade tasting, I sampled a few of the wines from Domaine Berthet-Bondet, a winery founded by Jean Berthet Bondet on the relatively New World time frame of 1985. Oxidative wines are an essential wine tasting reference point. should receive a little love here too. And why not a vin jaune from the Jura? Really.

Hafner Cabernet and Chardonnay are house wines at pop-in-law's. 2002 Domaine William Fevre 2002 Chablis Grand Cru Bougros , price unknown but probably about $45. We sampled a nice Gruner Veltliner with the custard, a rosé from Provence with a classic salad of frisee with a poached egg and lardons. Quite good with our steaks.