Lafayette sparkling and whites

Question 0

Dirler-cade cremant d’alsace brut rose

Answer 0

Body: light
Region: Alsace
Varietals: Pinot noir
Food: shellfish, salads
Notes: fuller style of sparkling, less piercing acidity. Fuller fruit: strawberry, fermented, dry

Question 1

Cremant de Loire, ‘silex’

Answer 1

Sparkling white
Body: med
Food: shellfish. Soft cheese
Varietals: Chenin (40), chard (20), cab franc (20), cab sauv (20)
Notes: crisp, austere, acidic. More mineralogy, more neutral: pear/apple

Question 2

Billecart-salmon brut

Answer 2

Body: medium
Region: champagne
Varietals: Pinot meunier (40), Pinot noir (30), Chardonnay (30)
Food: cheese, fish, poultry, dessert
Notes: racy, sexy acidity; apple, pear, stays crisp through aftertaste

Question 3

La forte des dames Sancerre ‘reserve vielles vignes’ 2012

Answer 3

Body: light
Region: Sancerre Loire valley
Varietals: sauv blanc
Food: oysters, fish
Notes: more citrus, less floral; lemon, lime, green apple, pear, tart

Question 4

Domaine du chateau de pierreclos Macon-pierreclos 2011

Answer 4

Body: med
Region: burgundy
Varietals: chard

Question 5

Domaine de la peiere mums cadet sevre et Maine ‘les grams moutons’ 2012

Answer 5

Body: med +
Region: Loire valley
Varietals: melon de borgogne
Food: Classic w oysters
Notes: citrus, dry, acid not harsh

Question 6

Domaine de la taille aux loups montlouis ‘dix aprents’ 2012

Answer 6

Body: med
Region: Loire valley
Varietals: Chenin blanc
Food: fish, but a little too aromatic for shellfish
Notes: round and luscious w high mouth-watering acidity

Question 7

Domaine zinck Riesling 2011

Answer 7

Body: med
Region: Alsace
Varietals: Riesling

Question 8

Domaine du bagnol cassis 2011

Answer 8

Body: med +
Region: Provence
Varietals: marsanne (51), clairette blanc (31), ugni blanc (18)
Food: fish
Notes: sell to fan of generous fruit wine that still has acid; tropical
Ugni blanc =used to make cognac

Question 9

Trimbach Riesling ‘Frederick Emile’

Answer 9

Body: med
Region: Alsace
Varietals: Riesling
Food:
Notes: wine not oak aged; Trimbach family picks grapes late, to enhance complexity of flavor

Question 10

Celliers des cray Chignon-Bergeron 2011

Answer 10

Body: med
Region: savioe
Varietals: roussanne
Food: great w salads and apps
Notes: more of a melon profile, little bit of spice to the grape
Spicy but not oak spice; notes of gingerbread

Question 11

Chateau tour legman 2010

Answer 11

Body: full
Region: Bordeaux
Varietals: sauv blanc (70), semillon (30)
Food: good w chicken/steak; fullest white.
Notes: comes from environment w very moist earth: ripe profile