If you hate ‘em please just close the post and move on.
Six wines served and no real landmines encountered. Agua de Mar was the setting, our favorite Centro restaurant.
Orange Pinot Grigio from NE Italy. Perfumed nose and easy to enjoy. Well received by all.
Rosé bled from Pinot Noir, Zweigelt, Cab Sav. Brief skin maceration and virtually no nose. Delightful with fish later in evening.
Lovely Grenache/Syrah from Cotes du Rhône. Fully certified biodynamic wine. Name is a play on words using winemaker’s last name.
Another Grenache with 20% Carignane. From Languedoc Roussillon, my least favorite wine of the night as what was described as herbaceous I found a touch bitter.
Terrific Cab Franc, wine killed. Jacky Blot’s wine from Bourgueil was the favorite of many at the tasting. Real depth of flavor and finish.
Austrian Grüner Veltliner that was also a highlight of the night. Looking to buy some of this wine. Another great wine with fish.
Chef Luis and evening’s sommeliers.
One extra wine at evening’s end, Pinot Noir from Sancerre. Perhaps the only producer there doing this, as witnessed by the wine’s name.
Huge PITA to create this post on my iPhone!
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Cool you could find a tasting like that there. I see a few of the Blot wines here in California, will have to given some a try.
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Maybe a dumb question (but hey, I’m a dumb guy!), but do you serve these types of reds colder than you would conventional reds from similar varities and regions?
Chris, the Grenache wines were definitely colder than I’d normally expect reds to be at a sommelier-driven tasting.
Cab Franc was later in event and a more traditional temperature.
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Thanks Glenn.
Apart from how these were in fact served at that tasting, do you have thoughts about it as a general matter for your preferences?
So the good ones are, for me Chris, lighter in weight and punch than their traditional counterparts.
I mean that Rosé had no discernible aroma I could appreciate at all, but it was lovely with fish. I do think it was a wine that could have benefited from more air time or a decanter.
Cool tasting Glenn. Those Domaine de la Butte can be mighty tasty.
Did you mean that this would be the only PN from Le Cul de Beaujeu? You might be right. I think the only one I’ve ever seen is Delaporte’s. Maybe someone else could confirm this?
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Thanks for the great note!
I think Cab Franc, in particular, lends itself to being used for natural wines.
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Just bought six Butte, and six Mi Pente from Blot.
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