A while back, Jancis Robinson wrote up her top sparkling picks for the holidays in the FT. One of her recommendations appealed to me - the Eric Rodez Cuvee des Grands Vintages - because the winemaker used to work at Krug. How can you go wrong with that?
I tracked a bottle down from Gauntley's, and opened it last night to go with the lemon-caper chicken with broccoli risotto that my husband made. It was a very good match with the food, the 60/40 pinot noir/chardonnay blend of the wine making it weighty enough for a meal. It has a wonderful toffee-apple aroma and taste, a big, full mouthful of flavour. There are two drawbacks, though. First, it goes sour just after you swallow it, although for only a second, and then leaves a lovely, honey finish. Second - NOT ENOUGH BUBBLES.
To all of the sparkling winemakers out there - if you're going to make a wine with bubbles, please make sure they last through the glass. And if you're writing about wine with bubbles, please tell your readers when the bubbles don't hold up. It's so disappointing to spend £40+ on a bottle of bubbly only to be drinking something practically still after 15 minutes.
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