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 | 2010 Domaine de la Croix Senaillet Saint-Veran
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Ratings and Awards
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 88 | JaneGarvey | Atlanta | Georgia | USA | If you dislike Chardonnay because of its frequently over-oaked California character, have a look at how it’s done in France. Specifically, in Burgundy. This example, showing a medum greenish-gold color, is made from grapes coming off 40-year-old vines (average), so that’s one thing that makes a difference. Aging on the lees in stainless steel tanks also makes a difference. Indigenous yeast, tricky to handle, is another part of the story. This wine sees no oak, so that keeps the freshness of the fruit intact. The aromas offer spirited citrus and floral characters. On the palate, the texture is silky and sensuous. Flavors continue the citrus notes that shape the aromas, with good acid backbone and plenty of minerality. The finish is long and ends with a clean, crisp wrap-up. The wine is certified “biologique,” which goes beyond organic. Serve moderately chilled, about 50-55F/10-12C n medium-sized tulip-shaped glasses or medium Burgundy glasses.(slightly oval).
Suggested Food Pairings:
Nothing over-spiced or over-seasoned. Gratin of scallops with Gruyère crumbs and piped mashed potatoes; creamy seafood casseroles; veal chops Dijonnaise (Dijon mustard cream sauce); rabbit or chicken in mustard sauce with wide noodles; shrimp and grits with a creamy garlic sauce (but go easy on the garlic); baked mild white fish with butter, crumbs and fresh herbs; crab meaet-stuffed flounder, baked; crab cakes; poached chicken breast with cream sauce.
Distributors:
Georgia Crown | 10/01/2012 |
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