Inspired by the comments on the Dangueneau Pur Sang thread, I wanted to start a discussion on palate progression.
Keeping in mind that the people posting on this board represent a very small percentage of wine drinkers (face it, we're all wine geeks - very passionate about the drink), most people follow the same "path" when it comes to the evolution of their palate. I'm making generalizations here, and obviously it doesn't apply in every scenario (as in my case).
Let's face it, there is a ton of crappy wine out there - stuff that's correct at best, but not inspiring. When winos get bit by the bug, it almost always starts with red wine, often new world, with big, bold flavours and thickly textured wines.
With time (and often with the assistance of generous friends with deeper cellars), the old world comes into play - Bordeaux, Burgundy, Barolo, Barbaresco, Brunello (is it a coincidence that all these great areas start with B?), Chateauneuf-du-Pape, Cote-Rotie, etc, etc.
But what's the next step? I honestly think it's the great DRY, STILL white wines of the world. Now, my experience with these wines may not be as deep as some, nor with my background for reds, but I think white wines are often overlooked or considered "simple" or as something to slot in between Champagne and your first red of a meal.
White Rhones (Chateauneuf-du-Pape, Condrieu, White Hermitage), Chablis (especially with some age on them), Bordeaux, Loire (Sancerre, Vouvray, Savennieres), and then all the great White Burgundy - why are they commonly overlooked? To be honest, I've been fortunate enough to have a couple whites that blew away the competition (and we're talking some serious heavy-hitter reds) at great meals.
Any comments on this? And what are some top whites that you've enjoyed this year?
I'm sure I'm going to tick some people off for drawing attention to fantastic whites (I'm looking at you w+a ), but I think it's an interesting topic and it can incite some great discussion.
One wine that really stands out for me right now (I'll have to review some notes for others) would be the 2006 Chateau de Beaucastel Chateauneuf-du-Papes Blanc Vieilles Vignes from 100% Roussanne. Holy crap is that a fantastic wines. The layers of complexity both on the nose and the palate were unreal, and the finish went for minutes. It was my WOTN at a dinner that included things like 1994 Harlan Estate, 1990 Pichon Baron and 1990 Cheval Blanc.