Since I’ll be visiting the Domaine in four months I decided to open up a bottle to enjoy with some Porgy and Rapini. Its a nicely understated wine. I was net with aromas of musky strawberries, underbrush, licorice and sauvage. The taste is very balanced with crushed berries, earth, bright acidity and saline mineral notes. Its an easy wine to like. While it lacks the wow factor it excels as a food friendly wine.
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Gouges is not my first thought for porgy/fish! But I see you got some fried texture on there and I suppose the wine has evolved/aged/mellowed.
Id push back against the dogmatic pairing suggestions. The wine is fourteen years old and acidic making it food friendly. Pinot tends to pare well with fish in my experience which is fortunate considering im a pescatarian
Yes, I’m sure age helped.
I’m also a pescatarian and a Gouges fan. I drink my share of red wine with fish, but Gouges has not typically been high on the list. And I usually would go for a more robust fish and a sauce/flavor component that shifts it closer to red wine, as opposed to your relatively straight-forward prep.
But nice to hear of your success!
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