Beach Wine Part 3

June 27, 2021
Daniel Johnnes

Did I save the best for last? The question itself annoys me. What is the best wine? There is no answer. Usually, it’s the wine I’m drinking right now but there are just so many factors that lead one to select “the best” wine. Most often, I believe circumstance has the greatest influence on my wine enjoyment. Circumstances such as location, people, food, mood, knowledge of the producer and more and more. All have an impact on how I will taste and enjoy a wine.

Maybe I was anticipating an extra special moment, because the Chablis was the most mature of the three or was it because of my fondness for the producer, Vincent Dauvissat (the person and style of his wine) or because, this was from one of the best Grand Cru of Chablis. Or was it knowing I was about to grill lobster and the marriage would be harmonious and perfect. All of the above?

The wine was great but no better or worse than my two other amazing white Burgundies. It was still youthful in color for a white wine almost 40 years old. Deep straw, gold with no hints of orange or browning from oxidation. The nose was a panoply of aromas soaring from the glass - stones, oyster, ginger, summer rain followed by a warm rainbow (if you can imagine what that would smell like), a hint of honey. The palate was fully expressive with a texture and hint of sweet fruit and an underlying salinity that jolted my taste buds. Chablis like this forms the most unique, distinctive and interesting expressions of Chardonnay in the world.

And because of this last in my trio of white Burgundies, I reaffirmed my passion and knowledge that Burgundy can produce the greatest dry white wines on the planet.

The lobster was pretty good too.