TN Two generations of Meursault

Hello, Christina well back in the house after extramural feasting and a hospital duty, I had made as starters a tuna tartare w fresh ginger, toasted sesame seeds, aglandau EVOO and maché sallad, then the infamous gambas in garlic, and, as main course, pan fried halibut ona fennel risotto. We started the feast with a glbutt of a young Meursaut from the Germain family in St Romain, 2003, no lieu-dit - farily pale, subdued butteryness, very little acidity (as could be expected from that exceedingly wrm year), a nice nuttyness and a definite taste of pears - the kind with coarse peels, you now? Where you get an extra acidity out of chewing the peels? Not bad, but hardly something that will last for the long haul. The main wine for the evening was Jaboulet-Vercherre Meursault 1976, label hardly legible. Previous experience has taught us to arerate these wines - this is not uncontroversial, since in some cases aeration will kill off the wine in question, even though, to my mind, those wines were not sound to start with. One reason for aeration is, I think, to evaporate some VA, and also some SO2 which was fairly conspiocuous in this specimen. The color, was, as expected, light amber, quite clear, or limpid. Nose of butter, minerality, quite pleasant, fruit left. On palate, a fairly acidic attack though not aggressive or unpleasant. Very smooth and rich, almost creamy with some length. This was the last bottle of Meursault 1976 (we had two to start with, opened one with friends who regarded it with doubt and proclaimed it "interesting"). The producer is apparently rather well thought of. I just wish OT that they'd stick to making wines and didn't get into politics. But that is just my personal opinion, and does not reflect that of my employer 1.

Cheers

Nils Gustaf

1 As previously stated, I am, however, self-employed.

-- Respond to nils dot lindgren at drchips dot se