Wednesday, December 20, 2006

More December Whites(4): Chile Chard, Chile Sauv Blanc, Italy Prosecco, Australia Chard

SANTA CAROLINA SAUVIGNON BLANC RESERVA 2006, Rapel Valley, Chile, 13.5% D, #337535 $11.95 (Tasted December 22, 2006)

A General listing described as "Pale straw colour; fresh, green apple aromas with a hint of lime zest; dry, medium bodied with a lemony palate. Serve with linguine with mussels, grilled trout or grilled vegetables." Billy M says "It's now been three months since the 06 Santa Carolina Reserve Sauvignon Blanc hit the shelves and I'm still blown away by every bottle I have. The exuberance, the delicious bright flavours and the feeling of fun. A must for parties." My notes: A very light blond colour with aromas of sweet gooseberries, light-bodied, and a nice tang to go with fruity gooseberries and some nettles. The finish is clean with a lasting taste of fruit, not sweet at this point. A sociable sipper by itself or with mild cheeses, crabcakes or grilled scampi. Has some aspects of a natural product but more of a commercial white. Not a NZ Sauvignon Blanc for sure. Was great with breaded telapia and would be with flavourful grilled salmon or arctic char. A drink-now.

SANTA CAROLINA CHARDONNAY RESERVA 2004, Casa Blanca Valley, Chile, 13.5% D, #304022 $11.95 (Tasted December 22, 2006)

A General listing described as "Pale straw colour; light toasty notes with peach and apple fruit; medium-bodied with toasty, tropical fruit flavours. Serve with grilled chicken, fish, veggies; creamy pasta." My notes: The winery website was not available. A light golden colour with a light aroma of lemon drops and clover honey, medium-bodied with a smooth texture and a light lemon drop flavour. The finish comes across as artificial fruit rather than natural combined with a glycerine mouthfeel, resembling an unoaked chardonnay and leaving a mineral oil edge. A commercial sipper but not unpleasant. Have with a mild cheese assortment, with salted chips or with shaved italian meats. Also pair with grilled white fish dishes, shrimp skewers or bacon wrapped scallop pieces. A drink-now - not for me tho'.

IL PROSECCO MIONETTO SPA, Marches, Italy, 10.5% D, #588053 $13.00 (Tasted December 21, 2006)

A General listing described as "Medium straw colour with lively bubbles; medium-intensity citrus, pear and melon notes; dry, light-body, crisp, refreshing style. Serve withe hors d'oeuvres, antipasta, seafood." My notes: Comes with a crown cap - open several for a small gathering, it'll go fast!. A birthday cake aroma with bubbles that dissipate quickly but leave a spritz behind. A bright taste of light lemon/lime and slight granny smith, just noticeably off dry, with a finish that refreshes the palate, pleasantly flavourful. Serve well chilled as a substitute for water at the table, or with appetizers beforehand, nothing too salty or flavourful, minced tomato and herbs on bruschetta, shaved meats, sliced ham or crabmeat on a green salad, or in the summer as a patio chiller. A drink-now.

LAURA HARTWIG COLCHAGUA VALLEY CHARDONNAY 2000, Rapel, Chile, 13.5% D, CP135-1796 $17.33 (Retasted December 20, 2006)

My notes: An Opimian wine last tasted February this year. A 'Mendoza' chardonnay clone with cellaring recommended for six months to two years. This bottle was cellared in January 2001. Still a golden yellow, brilliant and leaving pronounced 'legs' on the glass. Aromas of toasted crumpets with a citrus edge. Smooth, bright acid on the tongue, full-bodied with a slight pineapple and butterscotch tone. The finish is dry with some butter, latent caramel and not as silky. Was great with bacon wrapped grilled scallops, and should be equally great paired with grilled full flavoured seafood. Cellaring another year would likely fade the delicate fruit increasing the effect of the acid present and perhaps even introduce some grassiness.

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