VKR dinner, the whites and sparkling's

A sudden invite to the Norwegian wine club 'Kåte Rhoner' made last Thursday evening an event instead of some boring TV watching. The food was very good, I'm so impressed at the level of cooking in many homes. But it seems to follow the level of the wine interest in many places. All wines served blind.


First wine was 1999 Piere Peters Blanc de Blanc Millésime; Pale golden, tiny bubbles, minerals, apples, autolysis, yeast. Fresh acidity, not too intense, starting to mature, would be way fresher and more refined with less dosage, this being almost sweetish at the finish. Dies to quickly in the glass. 85


2002 Bollinger Grande Anée;
Pale golden, tiny bubbles. Minerals, tighter, apples and pear peel. Fresh acidity, lively, nuts and butter starting to appear, refined and long. 92

1994 Château Couhins-Lurton;
Pale golden, nettles, lemons and some barrel notes. Fresh acidity, feels almost full bodied, creamy texture, slightly oxidized (by age), oak is always showing (very typical with answer in hand), good length. 88


1992 Viña Tondonia;
Pale golden, tropical, floral, touch of botrytis it seems? Lowish acidity, flabby and sweet feel. boring. 80

1988 Domaine de Chevalier blanc;
Pale golden, nuts and minerals, touch tropical and oxidized. Fresh acidity, short first, getting longer and more layered with air. After an hour oxidation started to let go, getting ever more complex and fresher, after three hours oxidation was gone, and the wine turned out to be beautiful. 92-93


1996 Robert Ampeau Meursault;
Bright lemon, SO2. smoke and barrels, unbalanced, ungainly, not at all balanced, awful wine. 63

The bottle variation from this estate is greater than the difference between man and tuna. You never know what you get, but you always know it's dissapointing.