Bordeaux Wine Enthusiasts

http://www.nytimes.com/2014/12/17/dinin ... deaux.html

NYT article is a little stale, but they do make a yeoman's effort to sing the joyeaux of white graves

Ocassionally I'll buy Clos Floridene blanc, when I can find it. But that's it.

I had not actually known that Laville H-B was no longer a distinct estate bottling anymore.

Remember having a 79 of that with Pappadoc that was was like sipping wine from a honeycomb.

An article like that can only be published in the NYT, who revels in its cultural snobbery.

Can't imagine regular America tasting these wines blind versus fruity CA SB's or edgy NZ SB's and actually preferring the bdx blanc.

The key to me is to have White Bdx as part of a meal.
Lately I rarely judge a wine in isolation.
Most wines are intended to be part of a meal.
I really like the way wines change during dinner.
And I'm always amazed how a seemingly less than stellar wine, seems to shine when consumed with a rich beef stew ,game, seafood or steak.
Feels very primal and deeply satisfying to me.
I must be getting old.................

I'm getting there with you Rob...