WTN: Sancerre (mine not premoxed), Fleurie

For our weekly Zoom call, I shucked some oysters to enjoy with the 2010 G. Boulay “La Comtesse” Sancerre. My bottle was delicious- balanced and fine, fruit blossom nose, citrus fruit accented with chalk and smoke, nice length. I really enjoyed it. However, two of the 6 participants had clearly oxidized bottles (all from the same case). So premox is in Sancerre? Never heard that, but on other hand other than a few Chavignol producers (Cotats, Vatan, Boulay and maybe Thomas-Labaille) I don’t know any that people age. But this bottle for me A-/B+
I have more, will see how they show.

With chicken/mushroom bulgogi, the 2016 Chermette/Vissoux “les Garants” Fleurie. This is pretty tight, best a few hours after opening, but I will hold other for a bit. Black cherries, a little smoked meat note, long and pure. B+

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C
drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

[David M. Bueker]

T&V used to carry Vissoux. When they stopped I stopped checking them out. Too bad.

With chicken/mushroom bulgogi, the 2016 Chermette/Vissoux “les Garants” Fleurie. This is pretty tight, best a few hours after opening, but I will hold other for a bit. Black cherries, a little smoked meat note, long and pure. B+

That is exactly my impression too of the Garants 2016. Vissoux is undergoing a generation change in its management. The name has been changed to Domaine Chermette and, according to the Bettane/Desseauve guide, the wines are becoming more "strict" and built for ageing.

Tell us about chicken mushroom bulgogi. Shish Kabobs alternating the two? And what do you use on them - gochujang like a regular bulgogi.

On Sancerre, I have found it is fun to serve a red one blind as no one ever associates Sancerre with red wines

I can't say outside one Vatan (ruinously expensive now) I've ever had a Sancerre rouge I loved (now rose, on other hand).

It's a NYT recipe, but as a paywall I'll post

INGREDIENTS
½ cup low-sodium soy sauce
½ cup chopped scallions (about 5 scallions)
2 tablespoons minced garlic
1 (2-inch) piece fresh ginger, peeled and minced (2 tablespoons)
2 teaspoons turbinado sugar
½ teaspoon black pepper
3 tablespoons safflower or canola oil, plus more for greasing
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch-thick slices
2 large yellow onions, peeled and cut into 1-inch wedges
8 ounces white button mushrooms, halved, or quartered if large
Lettuce leaves, such as green leaf, butter lettuce or romaine
Any combination of cooked short-grain rice, kimchi, gochujang or toasted sesame oil, for serving

PREPARATION
In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat.
Let stand for 15 minutes.

Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil.
Arrange half of the chicken, onions and mushrooms in a single layer.
Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate.
Repeat with remaining chicken and vegetables.
Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables.
Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.