Wait, just open one bottle of something from Pierre & Rodolphe Gauthier before you call it a night!
- The âgreenâ note may subside in a well-made CF-based wine with age; it may morph into a pleasing element of freshness and complexity in a maturing wine. So try to find a friend with an older bottle to open for you.
That is absolutely right. It changes into something really different, but you have to keep the wine for a while to get that change. My wife hated the wines young; with some age she liked them quite a bit. They become completely different.
And Jim - youâre right. I meant the best red wine!
George seems a bit thin and watery. And he might be green tomorrow.
Seriously, you guys just wrote a primer for everyone on how to introduce oneself to the Loire and its red wines. Thank you all, on behalf of me and anyone else seeking to learn about Cab Franc in Europe. And donât stop! More please
I agree that it makes a compelling wine to drink alone. So much complexity with such a refreshing weight/texture makes me come back again and again for another sip.
Iâve been opening a bottle of the 2005 Lisagathe every year since release, and itâs developed from something interesting with lots of coffee and green, to a grand, even majestic, large-scale red. We also opened a basic Tuffe this spring, which was excellent out of the blocks. So my sample set is small, but reinforced by what Iâve read from trusted tasters on the WD board.
With respect to food, Iâve enjoyed these wines with chicken, vegetarian, lamb, and beef dishes, though not fish. Iâd expect younger, more tannic wines to pair better with red meat dishes.
Personally, I enjoy drinking these wines on their own, too, but on some occasions when Iâve had a bottle that seemed closed or just so-so, the same wine has sparkled brilliantly with the meal. I canât explain it, but the difference is surprising and remarkable.
Itâs for this reason that I suggest those not immediately impressed with the wines try them with a meal before forming an opinion.
Personally, I enjoy drinking these wines on their own, too, but on some occasions when Iâve had a bottle that seemed closed or just so-so, the same wine has sparkled brilliantly with the meal. I canât explain it, but the difference is surprising and remarkable.
Itâs for this reason that I suggest those not immediately impressed with the wines try them with a meal before forming an opinion
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Good suggestion for pretty much any wine. Iâm not of the opinion that a wine has to be consumed with food, but many times a wine is quite transformed by various things. And it doesnât have to be a thin and watery one either! Of course, âfoodâ isnât as generic as the Simpsons would have us believe, so sometimes a simple peanut makes the difference, sometimes grilled lamb chops like I had last night, and sometimes a good piece of Asiago.
mom: Put it on a plate, son. Youâll enjoy it more.
Otto: Couldnât enjoy it any more, Mom. Mm, mm, mmm.
OK, so more than a few folks enjoy their Chinons and Saumur-Champignys sans chow. Isnât there a legitimate point somewhere in there - has anyone ever referred to Bourgueil as a âcocktailâ or âapertifâ wine? I suspect a higher percentage of folks who habitually drink wine at the dinner table are Loire CF fans than those who generally drink wines without food.
The other thing about lean mean tough-as-nails cold climate high acid reds - they can need days after opening before they start strutting their stuff.
When youâre dealing with a high acid red which is new to you, pour yourself one glass every day for a week, and learn the wineâs oxidation curve, and which of your favorite foods pair best with it.
For many of these wines, if you had a dinner party on Saturday night, then youâd want to open the bottle circa Wednesday [and pour yourself a little taste before you recork].
So, if I want to try one young, should I try the Tuffe? It is a 2011.
I got 2 2011 Chateau du Hureau âTuffeâ Saumur Champigny
2 2012 Chateau du Hureau Saumur Blanc (100% chenin blanc)
2 2011 Chateau du Hureau Saumur Champigny âFours a Chauxâ
I was thinking. Drink Tuffe, hold Four a Chaux. Drink a white and then see if the other one ages. How does that sound?
Where are you guys finding the Hureau?
Arrowine in Northern Virginia had an offering of these wines a few weeks ago. http://www.arrowine.com/
I donât know where that question leads. If you pick the right side do you âwin?â Personally I like them both ways but drink more wine without food than with, so the issue is rather moot. I also really like the wines alone and with food. There are wines that I just donât drink without food, such as Chianti. I feel that good Loire CFs can do quite well on their own.
Wasnât looking to make anything win or lose, just trying - without success it seems - to connect a few dots ala âif you like X, you may like Y.â Iâll give it a rest.
Damnit Chuck, donât blow this thread! 
At cocktail parties, I go for booze, beer or a crisp white.
No problem of course, I just think itâs a varietal that can stand alone without food and provide enjoyment.
I wouldnât hesitate to try the Tuffe; but I havenât tried the others myself, and canât say anything about them.
I bought my Lisagathe from Chambers when they were released.
Iâm on-board with the wine+food thing as a general rule; the point Iâm making is that the rule applies even more with these wines than most others Iâve enjoyed, imho. Wines that are unimpressive on their own may come alive in a completely unexpected way, even if youâre just eating Asiago.
How do you feel about it as a variety?
They say that varietal is the spice of life. Right?
Gaaaaaaaaaaaaaaaaa!!!