2005 Thierry et Pascale Matrot Meursault: Clear straw color. Faint nose of chalk and mineral. Aromas became a little bolder as the wine warmed, but never really were strong. The palate was full of puckery acidity and granny smith apples, along with the chalky, minerally notes that followed from the nose. Rather austere but quite nice, it went well with the baguette and the St. Marcellin cheese, but even better with the crabcakes, as the stony austerity of the wine was a nice contrast to the salty pungency of the crabcakes. This is definitely a wine for food. $32.95
2005 Four Vines Naked (Santa Barbara): Slightly paler straw than the meursault. Pineapple and toast aromas that were immediately evident, even without swirling. Juicy palate of red apples, far less acidic than the meursault, fleshy and creamy. No oak, so should I assume that the toast and creaminess can be attributed to the lees? Was more of a "match" for the crabcakes in weight, texture and flavors, but I found it a much less interesting combination than the meursault. $14.99
Both nice wines but obviously drastically different, and the burgundy was definitely a more interesting, complex and sophisticated wine. I was surprised to read that Thierry uses no "new oak" for his wine, because I honestly couldn't detect any oak at all. Yet the Four Vines used no oak and I would have figured it for oaked.
Oh, and they were both screwcap!
I swear, by my life and my love of it, that I will never live for the sake of another man, nor ask another man to live for mine. ~John Galt