376186 Thu Mar 01 07:10:35 -0800 2007 2 34 Wine 0 2340869 2005 Chablis, Domaine Pinson Frères (Chablis, France): We served this following the Pierre Peters Champagne to accompany an outstanding risotto filled with scallops, rock shrimp and more, and it worked beautifully -- somewhat to my surprise, actually, as I would have thought the chalk and mineral notes would interfere with the richness of the risotto. Not so. This "straight" Chablis comes from approximately 11-year old vines, undergoes 100 percent malo, yet -- unlike the 1er and Grands Crus wines from this estate -- sees no oak whatsoever. The wine is straw-gold in color, with a grenish tint at the edge; the bouquet is rounder and less edgy than some other Chablis a/c wines I've had, yet still with a focused aroma of apples, citrus peel, light leesy notes and chalk notes, accented with a touch of honeysuckle; the palate is medium-bodied, with good acidity yet is rounder in texture and richer in flavor than initially expected, with true Chablis character and some layering, and a deliciously long finish. Very good indeed. Thu Mar 01 07:10:35 -0800 2007 28122 zin1953 1 2347276 Thanks for sharing. I can practically taste the wine from your description. Chablis is one of my all time favorite whites. Did you use a recipe for your risotto or just put the fish in at the last minute? I've learned alot from your posts and look forward to learning more. Fri Mar 02 16:57:43 -0800 2007 2340869 42334 Cerise 37 2 2347393 My wife did the scallops and shrimp separately so as not to overcook them, while I stired the rice . . . the seafood was taken off the heat a little undercooked until the rice was done; we tossed the seafood into the rice for a minute or two, took the whole thing off the heat, drizzled it with white truffle oil and . . . voila! ;^) Fri Mar 02 17:48:46 -0800 2007 2347276 28122 zin1953