- Big Aussie Reds
- Reinventing a Chilean Winery
- What Makes a Champagne Great?
- How Winemaker Geneviève Janssens Turns Her Mistakes Into Opportunities
- Why More American Winemakers are Hand-Pruning, Hand-Harvesting and Foot-Stomping their Grapes
- Wines of Bolivia
- Great Wine Collaborations
- Cool Wine Site
- Bachelor-Worthy Wines
- Quote of the Day
Friday evening found me hanging out at the Lower East Side wine bar Ten Bells with a couple of friends who were in from Paris and with the wines of Chablis producers, Alice and Olivier de Moor. This pair has been making wine together in Chablis since 1994, striving to makes wine in the most hands-off way possible by using organic grapes, pneumatic presses to squeeze the grapes, gravity to move juice from one phase of winemaking to the next and without the addition of sulfur. Strangely enough, we didn't try any of their Chablis, but ordered three of their other wines, which led to an impromptu investigation into what else they can do. Each was dramatically different from the next, but all had clean, driven acidity and graceful balance, as might be expected from people who are experts at Chablis. Here was the line up:
2006 Alice & Olivier de Moor Bourgogne Aligoté ($23; find this wine)
In Burgundy, the grape variety Aligoté is often overshadowed by Chardonnay and Pinot Noir, but this wine, with its ripe green-apple zip and stony minerality, shows that it has some potential of its own.
2006 Alice & Olivier de Moor Bourgogne Chitry ($25; find this wine)
The de Moor's Bourgogne Chitry comes from a region just beyond the Chablis appellation. This chardonnay is long and streamlined with delicate sweet citrus fruit and peppery baking-spice notes.
2007 Alice & Olivier de Moor Sauvignon de Saint-Bris ($22; find this wine)
This region to the southwest of Chablis produces old-vine sauvignon blanc that tends to be much fuller and more lush than in other regions like the Loire. This vintage from the de Moors keeps giving and giving bright candied lemon flavors with intriguing salinity.
These all were nice accompaniments to the garlicky baby eel salad, thick brandade, salty boquerones, and grilled octopus and potato salad that we had with them, making for not only a study in de Moor wines, but in all things seafood, as well.