Tonight, pan seared sea scallops with salad and rice, and white Burgundy. Delicious all around.
I was surprised to open this 2004 Guy Amiot Chassagne Montrachet Vieilles Vignes and finding a Guala Seal instead of cork. I've had horrible luck with synthetic "cork" products, where wine prematurely ages or tastes off, maybe plasticy. So I was a little concerned upon cutting the foil and not seeing cork.
Well, we're one for one with Guala Seal. I've enjoyed Amiot's wine in the past, but at home it's only been the basic Bourgogne. These wines aren't cheap. Happily I found a couple of this village Chassagne at auction for a steal, so tonight with scallops.
Pale color, fragrant mineral, lemon and mealy apple scents, fresh and rounded by a touch of oak. Lively in the mouth, agile even, with bright lemon and apple flavors, good length and savor, a lovely match to the rich, delicate scallops. Each sip refreshed the palate for another bite of food.
Has anyone else heard about the Guala Seal? I'm shocked that a synthetic seal has held up so well over several years. Perhaps this one is actually good, never mind the carbon footprint? I'm curious.