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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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![]() Last night Andrew selected lamb loin chops for dinner, so Jean settled on a bottle of this wine to accompany it. 2001 Domaine Font de Michelle Chateauneuf-du-Pape nose: classic CNdP nose of kirschwasser cherry with an overlay of something meaty palate: fully resolved tannins, medium body, silky smooth, no heat from the 14% ABV This is the first of the 2001s we've dipped into but this producer typically makes a more forward wine than many of the traditionalists that I favor. Made by the delightful and friendly Gonnet brothers, this is their cuvée normale and doesn't see much new oak AFAIK. Totally typique in character, it was really a pointe and unlikely to get much better IMO. Great match for the lamb, too (but then again, what red wine doesn't pair well with lamb?) Mark Lipton |
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On Mar 5, 8:10*pm, Mark Lipton > wrote:
> Last night Andrew selected lamb loin chops for dinner, so Jean settled > on a bottle of this wine to accompany it. > > 2001 Domaine Font de Michelle Chateauneuf-du-Pape > nose: classic CNdP nose of kirschwasser cherry with an overlay of > something meaty > palate: fully resolved tannins, medium body, silky smooth, no heat from > the 14% ABV > > This is the first of the 2001s we've dipped into but this producer > typically makes a more forward wine than many of the traditionalists > that I favor. Made by the delightful and friendly Gonnet brothers, this > is their cuv e normale and doesn't see much new oak AFAIK. Totally > typique in character, it was really a pointe and unlikely to get much > better IMO. Great match for the lamb, too (but then again, what red wine > doesn't pair well with lamb?) > > Mark Lipton Your last comment makes for interesting discussion as I do find that many red wines don't pair well with lamb. Zindfandel seems to overwhelm lamb and Cali wines with big oak also tend to do so for me. I do like CdP with lamb though. |
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On 03/06/2011 04:10 AM, Mark Lipton wrote:
> > Last night Andrew selected lamb loin chops for dinner, so Jean settled > on a bottle of this wine to accompany it. > > 2001 Domaine Font de Michelle Chateauneuf-du-Pape > nose: classic CNdP nose of kirschwasser cherry with an overlay of > something meaty > palate: fully resolved tannins, medium body, silky smooth, no heat from > the 14% ABV > > This is the first of the 2001s we've dipped into but this producer > typically makes a more forward wine than many of the traditionalists > that I favor. Made by the delightful and friendly Gonnet brothers, this > is their cuvée normale and doesn't see much new oak AFAIK. Totally > typique in character, it was really a pointe and unlikely to get much > better IMO. Great match for the lamb, too (but then again, what red wine > doesn't pair well with lamb?) > Nice! I don't have any 2001 CdP but if I did I'll bet this would be one of the bottles. So, vicariously enjoyed. ![]() -E |
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On Mar 6, 10:53*am, santiago > wrote:
> lleichtman > wrote in news:e038b785-7ad8-4db3- > : > > > > > Your last comment makes for interesting discussion as I do find that > > many red wines don't pair well with lamb. Zindfandel seems to > > overwhelm lamb and Cali wines with big oak also tend to do so for me. > > I do like CdP with lamb though. > > Oh, I am surprised now. I share the idea that most red wines that I drink, > go well with lamb, specially when thinking classic regions (to me, that > means Bordeaux, Bourgogne, Chinon, Rioja, Ribera del Duero, Toscana and > Piamonte). > > Actually, when I want to enjoy a really good bottle of wine from this > regions, I end up with a grilled steak and/or roasted lamb. I even try not > to add anything sweet (e.g. roasted vegetables such as leek, carrots, etc) > because I find it makes the dryer wines taste sour. > > There is another category of wines, which are usually heavy on oak and bear > higher alcohol levels, that I think can go better with dishes that have a > sweet component, and plainly roasted lamb can usually be too soft a flavour > for that wines. I could not have said it any better Santiago. |
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