October 8 Wine Tasting Notes
French Burgundy Tasting

Moreau Petit Chablis 1999
(vintage rated 90E - early maturing and accessible)*
Crisp, clean, slightly fruity flavor on the palate. Perfect appertif wine. Try this with a little Chambord. Retail Price: $12.99/btl.
- Served with Deviled Eggs with Smoked Trout, Pork Rillette.

Moreau Chablis 1999
(vintage rated 90E - early maturing and accessible)*
Petit Chablis’ bigger brother. This wine shows more aroma in the nose, with bigger Chardonnay flavors. Tart apple flavors with a solid backing of the flint/earth flavors that this region is known for. A very nice wine at a very attractive price. Retail Price: $15.99/btl.
- Served with Escargot-stuffed Mushroom Caps.

Jacques Premier Cru Rully “Gresigny” 2001
(vintage rated 86E - early maturing and accessible)*
Hints of clover, nutmeg, and allspice in the aroma of this wine. Oak in just the right proportion. On the palate, great balance between the ripe fruit flavors and soft acids. Creamy mouth feel, long aftertaste. A good buy; drinks like a much more expensive wine. Retail Price: $25.99/btl.
- Served with Chilean Sea Bass with pureed Root Vegetables.

Maume Gevery-Chambertin 1996
(vintage rated 92T - tannic or youthful)*
Good ruby color, nose is still slightly closed, but after 30 minutes, starts to show soft red fruit nose with typical “terroir” and Pinot Noir spice. Deep youthful flavors on the palate. Racy, slightly acidic, but typical of the wintage. Ripe red fruit on the palate. True Burgundian flavors. Elegant, rich, seductive; but still 2 to 4 years away from maturity. Sorry, this wine is sold out.
- Served with Chicken Provencal.

Joseph Drouhin Clos de Mouches (red) 1999
(vintage rated 93E - early maturing and accessible)
Mice color, soft, clean pinot aromas of bright red fruit, mainly cherry. The cherry theme carries over in the taste with soft, pleasant tannins. The finish is long and elegant, and will age nicely for 5 to 7 years. Very nice! Retail Price: $51.99/btl.
- Served with Herbed Bread Crumb Encrusted Lamb Chop with Mushroom Demi-glaze and Dutchess Potatoes.

(* For more about Vintage Ratings, check out Robert Parker’s Vintage Chart, by clicking here.)