Tuesday, December 06, 2005

December Whites (2): Italy 'Soave', France Sauv Blanc,

ANSELMI 'SAN VINCENZO' VENETO IGT 2004, Veneto, Italy, 12.8% XD, #948158 $15.95 (Tasted December 30, 2005)

Vintages writes: "Super Fresh! This is a light, fresh wine that will capture your imagination as ripe citrus and tropical fruit dance across your palate. It's crisp with a backbone of acidity and a medium finish. A concentrated blend of Garganega, Chardonnay and a little Trebbiano. Enjoy with pasta with pesto or roast goose. " A Vintages release October 10, 2005. My notes: This is the latest vintage of Anselmi and it remains as full of zesty fruit flavours as the previous vintages. Full aromas of lemon and floral honey build anticipation for the freshly tart flavours of soft lemon, a touch of passionfruit and pineapple. A long, warm. silky finish has enough zest to refresh the taste buds. An interesting sipper and ideal paired with any seafood appetizer or entree. Full-bodied and flavourful, try with cold ham, sushi, and asian dishes. Cellaring for a year shouldn't lessen the freshness but may more fully integrate fruit with acids.

CHATEAU DAUZAN LA VERGNE BLANC 1998, 12.0% XD, Bergerac, France, CP138-1942 $19.17 (Tasted December 6, 2005)

Opimian writes: "Aged in oak, this Sauvignon Blanc has lost none of the spicy edge and ethusiastic vigour that typifies the grape but is now a richer, straw coloured wine with subtle perfume, growing powerfully in the glass featuring a punch of nutmeg, raspberry, nettle and warm oak. etc. " My notes: Laid down September 2001. A golden yellow perfumed with spice, faint pineapple, apricots and a touch of oak. A full-bodied dry white soft with an acid edge that carries lemon and apricot flavours across the palate. A long citrus finish with a touch of creaminess. If you like a dry european sauvignon blanc it's a sipper but it's great paired with grilled salmon with a rice vegetable mix and lettuce salad with a balsamic dressing. Will likely continue to strengthen in the bottle but is drinking well now.

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