Last night a bottle of one of our favorite Chablis producers that we enjoy in every level, from quaffing down during the summer heat to thoroughly enjoying with fresh seafood and meals on the patio with friends: Domaine William Fevre. The word Chablis in itself can be a turn-off; but in today’s world of fine wine, I assure you- William Fevre is NOT that giant box of Chablis that was in the kitchens of the past.
Sharp, precise and quality driven, these Chardonnays beautifully exhibit the vineyard from which they came.
The 2012 William Fevre Chablis Premier Cru Fourchaume was a lean, clean, lime machine. What I love about this Chablis is that it comes from a strong Premier Cru vineyard just above the seven Grand Crus, sharing similar soils type and aspect; thus offering a distinct depth that mimics the big boys in great vintages. From lime zest to lime flowers, crunchy green apples to crushed oyster shells, the brilliant minerality and crispiness of the wine will have you going back for more. If anything, it will for sure brace your appetite for the next meal. Oysters and Chablis, it’s a classic for a reason. The nutty, briny elements of the oyster pairs perfectly with the flinty, wet rock notes of Chablis; while the acidity cuts through the oysters’ fatty, oily meat. Sushi, tartars, seafood Carpaccio and heavier crudités would be great too! (Clearly I am hungry).
If you’ve made it this far, I thank you and dare you to try the next one: 2013 Deinhard Von Winning Diedelsheimer Kieselberg Riesling GG. Are you still there?… Hopefully I didn’t lose you through all those German words tagged with the word Riesling at the end. I’m going to be honest, this is not the wine for every palate; but for those who love dry white wine, Von Winning is definitely one to try. Bone-dry in style and like the Chablis it offered crisp flavors of lime and lemon smashed over river rocks and flint, with hints of white peach, apple blossoms and a touch of bee’s wax. The minerality and the acidity was razor sharp, but the overall wine still very balanced with a powerful backbone as brawny as any bottle of red. Don’t let the white wine fool you, you will be surprised with the capability of this little Riesling to evolve magnificently in the cellar along with your top Cabernets.
For the best of dry Rieslings from Grand Cru sites, look for the GG!
Going into reds we had a table loaded with- please forgive my lack of professional wine terminology on this one- killer California juicy goodness. From 2010 Switchback Ridge Anniversary Red Blend to 2012 Gargiulo Vineyards Money Road Ranch Cabernet Sauvignon, it was a great showing of stellar full bodied, California red wines. Of the lineup, we compared two Favia Cerro Sur bottles of different vintages: 2006 and 2009. It is always a good day when Favia is on the table and both vintages were smoking! The 2006 with darker fruits, deeper gravel tones, more depth and concentration; while the 2009 had a lifting breath of juicy red toned fruits, aromatic florals and slate. Both wines were incredibly sexy in a most sophisticated fashion: dark chocolate, warm blackberry and mulberry pie, along with toasted vanilla and hints of tobacco and leather.
