2006 Guy Saget Sancerre

[TheEngineer]

I took few of my project managers out for Christmas dinner ....hehehe...a bit late, but one of them came in from Vancouver so that was my excuse.

We went to dinner at Atlantic Fish Company on Bolyston Street which is where I often take clients due to the causal space and downtown scene. The seafood is also pretty good here. Since we did not have clients on hand, value wines were the call for the evening. After a few cocktails, I asked for a bottle of this.

On first sip, ouch, acidic, austere, very perhaps overly structured. However, I stuck to my guns,...cheap guy that I am and waited for dinner.

What a transformation with food. We all had the swordfish shoulder chop which is quite large and full. The wine stood up to this cut of fish and in fact, with a bit of air, came out a bit more rounded, foral, lightly citrusy, and worked well. Well enough for a second bottle.

I would never drink this alone as it might hurt you but with oiler seafood, was a wonderful match!

[hotwine]

Have found it best to avoid judging a wine in a cocktail setting.... at least, an Old World wine.... they're made to accompany food. New World products are just the opposite IMO.... best as cocktails, lousy with food.

[TheEngineer]

I got a ribbing from my guys for picking this wine initially. I pronounced it "GUEE Sazjay"...from my high school French days versus "guy saGET" [img]http://wines.com/ubb/smile.gif[/img]

Then I got a few stares one everyone's first sip.... Happy that it opened up [img]http://wines.com/ubb/smile.gif[/img]. A much pricier burg was next on the target list if this did not open up..