Two for the road

[wondersofwine]

We're doing a focus on white Burgundies on WLDG forum. I opened a Chablis last week and a Meursault yesterday.

2005 Domaine Pinson Chablis Montmain 1er Cru
13% abv. Fleet Street Wine Merchants Purchased from Burgundy Wine Company, NYC.

This may have been my first from Pinson. I bought two bottles.
Light gold color; transparent. Nice flinty edge to lemon and pear fruit. Plenty of acid. Appropriate for oyster, mussels, clams and possibly scallops. Refreshing on a day that the temperature rose to 92 F.

1999 Yves Boyer-Martenot Meursault Charmes ler Cru
13.5% abv. Imported by Vintner Select, Cincinnati, OH.
Medium gold color with transparency.

I don't have the background experience to know if this is a nicely mature white Burgundy or if it has some oxidation issues. While it doesn't taste fresh and young, I find it appealing with its apple pie nose and flavors. I'm going to surmise that his is aging in an appropriate trajectory.
I'm not sure about food pairings--perhaps a hard cheese or apple-based salad such as Waldorf salad or pork chop with applesauce. I tried it with Cheshire cheese from England and it was an okay match, but not ideal.

[This message has been edited by wondersofwine (edited 05-10-2010).]