Last month, I paraded on these pages twenty bottles of wine that I wanted to select for opening over the holiday period. I didn't come nearly as close as to polishing them off as I had hoped -- merely ten bottles were opened (half of them). My stamina disappoints.
The ones that didn't get uncorked are not "Drink Now" wines. They can wait for the next special occasion and I'm proud of that: If my stamina is weak, my survival skills are stay strong. See the full list of the wines that I am talking about.
I've got some good notes on one of the bottles that was opened early on in the festive season. It's Chablis from 2002. The 2002 vintage was a great one for Burgundy and the cuvées from Chablis that year are particularly notable. The J. Moreau & Fils Chablis 2002 is no exception. If you click on the bottle image, you'll see that the current stocked Moreau cuvée is the 2005. No one might recommend that you wait four to five years to enjoy the 2005, but I was quite pleased with how the 2002 fared so far along in its lifespan.
To the eye it had developed a golden yellow hue. A sweetish aroma wafted out my glass. The aroma was honeyed with flowers and wet stone. Hints of honeysuckle, white flowers, lychee and lemon surfaced too.
On the palate it was luscious. Flinty, with some discreet fruit, turning back to flinty notes on the finish, which was quite long. If admirable acid carried the back-end of this wine, it was definitely the minerality that bound the entire package together. From beginning to end, a great wine.
For food pairings, I would avoid peppery or spicy foods. Even a salmon and spinach mousse rubbed this fine wine the wrong way. It was too brassy for this elegant wine. Stick to dishes done with a deft touch. White fish or meat in a light preparation. An onion tart with lemon and capers or other similar amuse-bouches.
In addition I found this Chablis was nice with Canadian Riopelle cheese, which was a recent award winner in the cheese world, though I didn't know that at the time. Softer cheeses like a goat's cheese would likely be a smart idea too.
La Croix Saint-Joseph, Chablis, France. 12.5%.