Finding France

Wine Cellar International Tasting

At this point I shall veer from my mostly South African foray into The Drinking of The Wine and venture back into the annals of the history of this wonderful tradition by visiting The Wines (not the actual place, alas) of the origin of the practise of The Making of The Wine. The Wines on sample have been grouped by region rather than my normal insightful differentiation between The White & The Red.

CHAMPAGNE:

• Drappier Carte D’ Or (N/V): 80% Pinot Noir, 20% Chardonnay. Fresh, light acid, crispy, sharp Appletizer, cidery, chest tickles.

ALSACE:

• Trimbach (2010): Riesling. Current vintage. Petrol, Vaseline, yellow flowers dipped in petrol, oil bubble oil, fresh, oily sharpness, lemon Vaseline. Made for aging.

BURGUNDY:

• Joseph Drouhin Cote De Bearome Village (2011):  10% new oak. Pinot Noir. Cinnamon chocolate, Christmas pudding chocolate mousse, pot pourri powder, light like cold rooibos, puff of fresh flower powder, raw meat.  (**)

LANGUEDOC:

• Chapoutier Les Vignes De Bila Haut Rouge (2012): Grenache Noir, Grenache & Cinsault. Purple berry juice, blueberry flavouring, violet blueberry muffins, shot silk, powdery grip, drinking chocolate powder. (**)

COTES-DU-RHONE:

• Chapoutier Cotes Du Rhone Belleruche Rouge (2012): Syrah, Grenache, Cinsault. Nutmeg choc muffins, ground ginger on rare meat, gamey, soft & thick, like drinking blood, fine black pepper. 100 points on Robert Parker.

BORDEAUX:

• Clinet Ronan (2010): Spiced lamb shoulder, floral cumin, velvety, slightly medicinal, flat, cough mix powder, empty.

Facts about The French:

• By law, any NV Champagne must be 12 months on lees & aged for 13 months
• A vintage Champagne must be on the lees for 3 years
• Alsace may label their varietals
• Appellation system – regions legally designated to varietals & methods.
• Most Champagne houses state date of degorgement on bottles.