This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

July 7, 2011

Cheese dinner pairing

Cheese dinner at Caprice.

2009 Pithon-Paillé Anjou Coteau des Treilles - from the négociant business set up by famed winemaker Jo Pithon and his stepson Jo Paillé after the former's ouster from the domaine that bore his name.  This was a little tropical, with minerals and ripeness.  Acidity is definitely there.

2009 Andre Perret Condrieu Chery - lovely nose of white flowers, lots of white peach, very tropical with a hint of banana.  Really ripe on the palate.

2003 Domaine des Roches Neuves Saumur Champigny La Marginale - this Cab Franc definitely reminded me of some of the Saint Emilion... Very earthy nose, with forest, smoke and some fruit.  A little cloudy thanks to the surprisingly large amount of sediment.

2003 Albert Mann Pinot Gris Pfersigberg - notes of pineapple, ripe fruit, a little sweet on the palate with a slightly spicy finish.

2008 Alain Graillot Crozes-Hermitage Rouge - what a wine!  Sebastien had opened two bottles of another wine which he found flawed, before popping the cork on this one and leaving it in the decanter for perhaps close to an hour.  When I received the first pour, I was blown away.  The amazing floral notes - which I only find in Northern Rhône - was in my face.  Loads of violet and rose, and sweet fruit, too.  After more than 10 years of drinking Syrah from Northern Rhône and having Côte-Rôtie as my favorite wine, I finally learned that the floral notes aren't actually the result of adding Viognier into the blend, but come from Syrah that has gone through a long maturation process.  Just shows you how much I know...

Eric Bordelet Poiré Authentique - as a lover of French cidre, I'm lucky to have found a source for Bordelet's famed cidre, some of which are made with fruit from trees that are a couple hundred years' old.  Toasty, mineral and of course sweet on the palate.  A natural pairing with the Fourme d'Ambert and pear.  Coincidentally, I was carrying in my bag a magnum of Bordelet's Poiré Granit that I had been keeping in the office...

Full post on dinner is here.

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