Mick and Amy were hosting and Mick had two new dishes on tap for us to try and two new wines. Kathy and I added to the meal by bringing dessert and a wine to go with it so we actually have 3 new wines to review.
The first course was Belgium Blonde Mussels with fresh sliced baguette. Mick paired this with a 2011 Mer Soleil Sliver unoaked Chardonnay from California.
The first thing you will notice about this wine is its bottle as it is an opaque ceramic-like grey bottle that is very different from your normal wine bottle. The plus to the design is it stands out from other bottles and the opaqueness of the bottle will prevent light from getting in possibly spoiling the wine. The big downside to it is it is very difficult to figure out how much wine is left in the bottle as you can’t see the wine level and the bottle is heavy so it always feels like there is more left in the bottle than what there actually is.
As to the wine itself, the nose was mild but aromas of Angel’s food cake, citrus, and hops were to be found. Tasting the wine, it was a mix of gooseberry and lime zest with the butterscotch finish. The flavours came across a touch overripe and the wine wasn’t as crisp as I would have like for an unoaked Chardonnay. It was easy to drink and had a slight oiliness to the mouth-feel. It was good on its own and made a decent pairing with the Mussels, though I think a nice crisp Chablis or French Sauvignon Blanc would have been a stronger pairing.
Here is the group rating for the wine - Mick – 89, Mark – 88, Kathy – 88, Amy – 87, Overall – 88.
Here is the LCBO Information on the wine -
MER SOLEIL SILVER UNOAKED CHARDONNAY 2011
VINTAGES 220343
750 mL bottle
Price $ 28.95
Made in: California, USA
By: Mer Et Soleil
Release Date: Sep 14, 2013
Wine, White Wine
14.0% Alcohol/Vol.
Style: Full-bodied & Rich
Varietal: Chardonnay
Sugar Content: 4 g/L
Sweetness Descriptor: XD - Extra Dry
Description - This intense yet elegant Chardonnay comes in an unconventional ceramic bottle that juxtaposes an eye-catching brilliance with a stripped-down minimalist style, from the Wagner family of Caymus fame. Look for ripe apple, pear, peach, mineral and a touch of hazelnut, and pair with grilled chicken.
As for the Belgium Blonde Mussels, they were very good. They were in a very light creamy garlic sauce that had amazing flavour to it. I also like that the sauce didn’t completely over-power the flavour of the Mussels which can sometimes happen with other Mussel dishes. It was also a great sauce just to dip the bread into and enjoy it that way too. This recipe was certainly a winner.
Click here for Part 2
No comments:
Post a Comment