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+--- Thread: Nicolas Joly Savennières Les Clos Sacrés 2003 (/thread-13782.html)
- Thraz - 11-13-2006
While Engineer dabbles with wines that are on the cusp of their downhill phase, I commit the opposite sin: this wine has many more years to go. However, it is already very good. Pale gold (it was in a dark restaurant so perhaps the color is not reliable), a lot of aromas that I could not describe; mineral palate with great acidity and a streak of what I seem to taste as "dry honey" in most of the good savennières I try. Also, definitely a spicy wine. Very, very good.
This was by the glass, and my glass was not the first out of that bottle. Which reminded me that people often suggest decanting good savennieres, and I can see that - the fact that this one was so expressive in spite of its young age may have had something to do with the fact the bottle had been opened a while. But how does one decant a white wine and still serve it at the right temperature? Should the wine be decanted at room temperature, then put back in the bottle for some fridge time? Or decanted in the fridge? I can't imagine the latter would really work. Any input from the board experts would be greatly appreciated.
Incidentally, I had the wine at a new Houston restaurant called Catalan. A fabulous place, with great food and the most impressive wine list I have seen in a long time. A lot of very interesting stuff at very, very reasonable prices. My savennières by the glass was $6 for 3oz, 11 for 6oz, $40 by the bottle (I had never seen savennières by the glass anywhere before, and this one retails for $30). Their list and menu are on the internet (perhaps not fully up to date though), check them out if you visit Houston.
- Innkeeper - 11-13-2006
Sounds like Savennières is becoming popular. Drat!