Domaine des Palais - Côte Roannaise

Côte Roannaise - Vignoble de la Loire.

As I was planning a route, heading home, from Lyon I noticed an itinerary that would take me through Roanne and therefore into the wine region of Côte de Roannais.  For some time I have wanted to look around this area and visit one particular vineyard, Domaine des Palais, which is situated in the commune of Ambierle.  The N7 runs right alongside this village, what could be better?

It wasn’t long after lunch when I drove into the Domaine’s car park.  It wasn’t long before dinner before I rolled out.  What a welcome, what a delightful place and what delicious wines to sample.

As you stand in the courtyard you can see the priory in the village and below are the vineyards cascading down the hillside.  Yann Palais explains that 15 years ago there was pasture where there is now Gamay basking in the late summer sunshine.  After the Second World War, times were hard and a country needed feeding.  Vines were a luxury too far and not profitable.  He took over the domaine from his grandparents in 2000 and replanted it, mainly with the traditional vines but also diversifying, being amongst the first in the region to plant Viognier.

Together with his wife, Sylvie, Yann has developed the farm into a charming working vineyard that they should be very proud to own.


So what did I try?  Firstly I tasted two vintages of their Viognier, the younger one 2013 rounder and more fruity (click here).  The Palais believe in the minimum of intervention during the wine making which shows in their wine as each year is different, something that can’t be said about the mass produced commercial brands.  After the Viogniers came a Roussanne, a variety associated with the Northern Rhône, Saint Péray especially where it is used in the production of both still and sparkling wine.  Domaine Palais makes a sparkling Roussanne which I have yet to taste.  The still Roussanne has dry honey-like and herbal flavours which would go very well with a chèvre.

Next I tried the two rosés.  The first was charming.  Fruity and fresh, ideal for the summer.  The next was stunning and I say this as someone who is seldom impressed by rosés.  The nose gave nothing away, being if anything, slightly restrained but in the mouth there was an explosion of flavours, fantastic fruit bombs.  Fermentation is stopped just at the last minute leaving a touch of sweetness; this mix of the fruit and acids gives a wine that is poles apart from the mundane supermarket offerings.

Finally the reds.  The Côte Roannaise is on the same rock formation as the Grand Crus of Beaujolais.  The granite, the well-drained soil and the slightly more mountainous climate gives the Gamay a distinct character. The pure Gamay is fresh and lively with delicate spicy fruit flavours.  The domaine also produces two cuvées where the Gamay is combined with Syrah.  One is matured in oak for six months that gives a rounder, softer finish.  The other still has the fruit and spice but is a touch more grippy, an old fashioned wine, if you like (click here).  These blends are something Yann Palais is very pleased with and he describes them as his signature wines.


The last wine to mention, Le Temps des Griottes (click here), is possibly my favourite.  100% Syrah, it has a freshness and a crunchy quality and as the name suggests it is full of cherry flavours.  The tannins are gentle with hints of spice.  I can’t recall many wines similar to this one, a gem.


To find out more (click here in French)

  

(click here in French)

Les Terres Salées de Christophe Barbier

In august the shop shuts and we go away on holiday; this year in desperate search of sunshine.  The first part of our quest took us to Valras Plage where indeed we did discover the heat of summer, along with many thousands of others.  We went knowing that this would be the case but we were going to be joining our very good friends from the UK who had booked their accommodation and asked us along.  For me this was an excellent opportunity to visit some vineyards and show my friend around. 

The first place we visited was Domaine Preignes the home of Petit Pont.  Situated close to the airport at Bezier this is where Jerôme Vic and his team make one of the best value wines around.  Petit Pont Rouge is certainly a bestseller and has every reason to be.  The domaine is very welcoming and there are tours available.  I took a look around and was impressed with what I saw.

The next area we visited was the rocky lump known as La Clape.  This chunk of land, that was once an island but is now joined to the mainland due to the deposits laid down by the Aude, is one of the hot properties of the Languedoc.  Amongt the big names exploiting the mineral rich land, it was good to meet Christophe Barbier who is creating a few gems of his own at Château Bouisset.  The first wines we tried go by the name Les Cabanes named after the little fishing shacks that line the banks of the Aude as is it welcomed by the Mediterranean.  There are red, white and rosé versions.  The wines are simple yet they have character that is so often lacking in entry level wines.  Les Cabanes Rouge, a blend of Syrah, Merlot and Grenache, is what I call typically French.  I have a friend (I know that makes two) who is a purveyor of some of the finest wines known to man; he enjoys this wine, “that country wine” as he puts it, said with the greatest of respect.  It was extremely hot outside the tasting room and the refreshing fruit of the Cabanes Blanc was delightful, again this is a no frills white, 100% chardonnay, which is perfect with some freshly caught fish at lunch time.

 Moving on to the more serious stuff we tried the Domaine Simonet Bourboulenc.  Firstly a few words on the grape variety that maybe unfamiliar to some of us.  It most likely originates from Greece but now resides in southern France where it is used in blends in Provence, Rhone Meridonal (including Châteauneuf-du-Pape) and Languedoc.  During the 1970s the number of hectares planted with Bourboulenc diminished but has been increasing of late due to the developing importance of wine from Minervois and Corbieres and particularly the wine coming from La Clape.  It is a late ripening grape that maintains its acidity, enjoys life on the plateau at the foot of the hillsides and often isn’t harvested until October.  The grapes are large on a tightly packed bunch, it is susceptible to rot but the risk is minimal for the Domaine Simonet vineyards due to the proximity to the sea.  This wine has charming floral aromas with a touch of almond on the palate.  The balance is impeccable, the zesty quality and the ripeness of the fruit reminiscent of pear and apple crumble, combine perfectly.  It is very easy to drink with a salade pêcheur or a sole lightly grilled with a sprinkling of caramelised onion.

So logically we then tried Les Terres Salées Blanc.  This is a Vin de Pays des Coteaux de Pérignan, Pérignan being the old name for the town of Fleury, the commune which is the gateway to La Clape. Again this wine is 100% Bourboulenc, however the vineyards for this wine are on the flood plains next to the Aude, 1ha of ancient salt marsh.  The lower layers of the soil are therefore rich in salt and to prevent it rising, during the winter the sluice gates are opened, flooding the area with freshwater.  The combination of flooding and the salt prevents the bug phylloxera creeping in.  This gives Christophe Barbier the opportunity to plant vignes that are franche de pied, that is, not grafted onto American root stock.  This wine has the same qualities as its younger brother and then some.  The nose is gently floral – hawthorne in spring; the fruit is mixed with a touch of honey.  The careful use of new barrels gives richness and a creamy finish coupled with the obvious mineral structure making this a wine that definitely deserves your attention.  If you have the time and the finances try making a bouillabaisse as the perfect partner to this wine.

Christophe Barbier also produces a red wine on the planes, Les Terres Salées Rouge, no prizes for guessing the name.  Made from 100% Merlot, the vines are subjected to the same treatment as the Bourboulenc.  The grapes are hand picked and then carefully sorted.  Malolactic fermentation takes place in barrels as the wines rests on the lies until spring before it is transferred to new barrels where it matures until bottling in January.  The aromas are magnificent, full of ripe dark fruit with a punch of spices; on the palate the fruits combine with the soft vanilla tannins and a touch of liquorice, the length has the obvious saline tang.  These were our impressions of a newly opened bottle.  Then we tried the same wine after it had been decanted in to a carafe 1 or 2 days before.  What a difference, but does it improve?  That depends on your preference and highlights the fact that wine drinking is subjective.  Had it got better with this time in the decanter?  I’m just saying it certainly changed.  The spices had softened and the fruit flavours became more complex but equally pronounced, as did the finish which showed nuances of cinnamon and aniseed and possibly got longer, hard to say.

Before the Terres Salées Rouge we tried the Château Bouisset Les Bécassines (AOP Coteaux du Languedoc La Clape).  This wine comes from vines that are up on the slopes.  It is a blend of Grenache and Syrah; a generous wine with plenty of freshness and ripe fruit on the nose.  In the mouth the wine is vibrant but doesn’t over do the lively characteristics.  It is a wine that is ready to be enjoyed.

We left Château Bouisset, having tried the complete range, Les Cabanaes, Domaine de Simonet, Les Bécassines and les Terres Salées, back out into the midday heat to find some shade for us to pontificate the afternoon away, we are good at that.

Jeff Carrel - what's happening?

Ladies and gentlemen, someone has been busy. He is probably best known for his sumptuous Morillon, a pure Chardonnay from rolling hills south of Carcassonne available from Blakeney Wines from day one.

However Jeff Carrel, the self proclaimed “Eclectic Winemaker” has been extending his canon.

Before introducing his new cuvées let me remind you of his classic creations that have been sampled by his devoted followers for some vintages now. Firstly there is the aforementioned Morillon. This wine has an ever increasing number of admirers and shows the skill and craftsmanship of Jeff Carrel. It comes from the area between Carcassonne and Limoux, around the commune Leuc, close to the river Aude as it flows north away from the Pyrenees and it is this proximity to this cool, clear water course that creates the environment suitable to allow the grapes to botrytis. This cuvee is based on botrytised grapes that have been vinified dry. The vinification is with naturally occurring yeasts without any temperature control (22° - 28°). To achieve the desired malo effect the wine is matured on the lees in barriques and is only bottled once the “goût morillon” has been achieved. With a golden robe there are raisins and orange peel very present in the aromas. Full of character and richness this wine packs a punch of fully ripe fruit with a touch of caramel. There is a touch of residual sugar which just adds to the texture and mouth feel. It is a big wine, not aggressive but certainly large and as such has enough to take on and compliment some spicy, aromatic dishes. It is not normally done for white wines but try decanting and serving with a genuine paëlla.

The next wine that we have stocked and enjoyed over the past few years is La Bette. The spelling here is very important. Far from being a beast this wine is a gentle giant, a wine that hugs and caresses. It is a blend of Grenache, Carignan and Syrah grown and selected from various parcels in the area along the Agly valley. The vintages do vary as the parcels vary and the weather obviously is never the same. The current cuvée has an elegance that can be sometimes missing in other years but there are still bags of the trademark blackcurrant fruit. I find this wine that has nod towards the New World and demonstrates perfectly the skill of Jeff Carrel as an artist blending the different tones and nuances on his palette.

If La Bette has a modern feel then the cuvée Puyduval is a much more traditional wine but still with a twist. This is a blend of Cabernet Franc and Merlot with a good helping of Syrah. This wine comes from an area northwest of Carcassonne from the vines that give us Cabardes. This is as far as the Languedoc extends westward and is the corner which benefits the most from the influence of the Atlantic. The region has plenty of bordelais grape varieties planted along with the more Mediterranean varieties – Syrah and Grenache Noir. This wine is beautifully presented and the rich and silky tannins give a fantastic structure to hang the dark berry fruit.

At the same time Jeff Carrel has been making some very decent entry price wines under the Villa des Anges label. These are single grape varieties, a Cabernet Sauvignon and a Sauvignon Blanc made for the Domaine Saint Roch near Limoux. These two wines have all the Jeff Carrel trademarks, fruit dominant and precisely balanced coupled with a pleasant simplicity they don’t demand any fuss and could be drunk from an old mustard jar at lunchtime.

So whats new?

Saveur Verte – this is a Muscat (a blend of Petit Grain and Alexandrie). There is a touch of sweetness but really only a very light brush. There is nothing delicat about this Muscat, yes it has that typical floral aroma and grapey flavours but this is a rugged Muscat. There is a density and complexity that sets it apart from some other dry Muscats I’ve tried from this region. If I say a man’s wine I know this is sexist and I am sure there as many women that drive a tractor as there are men who do flower arranging, it is that I think this wine is an appropriate aperitif for someone who is sat in their blue overalls after a hard days work in the field rather than for someone in a pale yellow cashmere pullover at a summer party.

BMV – this is a cuvée from the area called La Clape close to Narbonne. Like certain wines from Australia the letters stand for the grape varieties in the blend, Bourboulenc, Marsanne and Vermentino. This is a dry, nutty wine with a crisp, mineral finish. The Bourboulenc is a variety planted in this area by the romans, the fruit used for this wine comes from old vines, though not that old. The Marsanne and Vermentino are much younger and give the wine that typical taste of a Languedoc white.

Ornithology – this is blend of Grenache Blanc, a portion oaked, Muscat and Chardonnay. The grapes are harvested at the optimal period from selected vineyards belonging to Château Pena. Why Ornithology? Jeff Carrel, being eclectic named this wine after the Charlie Parker’s classic of the same name. You could argue that this wine is similar to the Parker composition, a blend of floral notes supported by a rich and complex background. Parker’s Ornithology is a contrafact, that is to say a new melody overlaid on a familiar harmonic structure, Carrel’s Ornithology has the fruity Muscat and fresh Chardonnay sitting pretty with the more classical Grenache.

Les Darons – this is a new red from Jeff Carrel. And why Les Darons? Because Daron is an old slang term for father or papa and as the fruit for this wine comes from vines which are older than forty years it seems appropriate. What are these old vines? Well 60% of them are Grenache, 25% are Carignan and the rest are Syrah and they are found around the commune of Laure-Minervois. This is a high and dry area so those old vines have roots that have gone a long way down searching for water. The yield is particularly low, only 35hl/ha where the permitted level for the appellation is 50hl/ha. The general rule is the lower the yield the higher the quality and for the price this AOP Languedoc (to give its European Union nomenclature as opposed to the French AOC Coteaux de Languedoc) is top, top quality. The wine is matured in vats for 7 months without the addition of SO2 and then bottled in April. There is a fresh crunch to the red fruits. Juicy and lively this is delicious and will become a favourite.

A visit to Alsace

At the end of September I took off for a quick visit to Alsace. As I left, the weather showed promise of a sunny day as it proved to be throughout the time I was there. In fact it was fantastic weather, warm and sunny and you could see that the grapes that were still on the vines were enjoying every minute, although the pickers could probably have done with it a tad cooler. I was primarily in the area not for business but it seemed like too good an opportunity to miss out on a degustation or two. I met Herbert and Heidi Hausherr last year at a very busy and noisy wine fair. A lot of transactions go on at these events but they are sometimes hardly conducive to tasting wines and properly learning about the domaines and vignerons. However what stuck me above all the hubbub was the passion and dedication that these two had for making their wines. So a visit to their domaine was high on my wish list of things to achieve.
The domaine is situated in Eguisheim, a town which is almost too good to be true. Typical architecture, cobbled streets and everything was tidy. A delightful place and I got the impression that the inhabitants knew it. Even the bank was discrete, I walk right passed it. It is also home to a lot of other domaines some of whom had ostentatious shops in the town centre over flowing with their wines. So I was pleased to see Chez Hausherr tucked down a side road away from the tourist traps and high rent. You could argue the less spent on all the niceties the more can be invested in the wine.

The most pleasant aspect of my unannounced visit, in the middle of vendange, was the welcome. They had to be tired. The Indian summer that followed a coolish summer meant that the harvest was normal, the Auxerrois and Sylvaner were collected first around the 16th of September and bit by bit according to the terroir and required maturity each parcel was set upon by various including the primary school class of their daughter. Talk about cheap labour. When I turned up, a bunch of friends were just leaving after having put their turn in harvesting the Gewurztramier of Grand Cru Pfersigberg. They all seemed happy with their work.

I tried their range and I was struck by the balance of each wine. The Altengarten 2009 is a blend of Riesling and Gewurztramier, taken from the same parcel and vinified together. The first impression was of a light and delicate wine but the fruit developed in the mouth and lead to a complex and long lasting finish. Likewise with the Sunngass 2009 a blend of Riesling and Pinot Gris, a delightful combination of flavours with lasting depth and subtleties. Every cuvee I tried had character and represented the joy of a happy domaine.

Natural Wines

It was the first warm day of spring in the Pas-de-Calais last Saturday. In the Blakeney Wine shop in Hardinghen we had a sparkling Montlouis on tasting. This was a wine from Domaine Jousset called Bubulle a wine made using Méthode Naturelle. I was chatting with customer about Natural Wines and how there was no offical body that gives a universally accepted definition of what is a Natural Wine as opposed to one that is Organic or Biodynamic. There is the Association des Vins Naturels but not all producers adhere to their criteria. So I scratched around to find some clues as to what makes a wine natural.

Generally speaking Natural Wines are wines made using the minimum of chemical and technological intervention. There is no existing certification at the present but most of the winemakers agree that the wine should meet some or all of the following criteria:

The grapes are organically or biodynamically grown and handpicked.

The vineyards are low yield.

There are no added sugars or foreign yeasts (fermentation is carried out using yeasts that occur naturally on the grape skins or in the air).

There is no fining or filtration.

There is no manipulation of the acidity (using tartaric acid and the like).

There are no other additives to control mouth-feel (tannins, wood chips etc).

There is no micro-oxygenation to mimic the effects of slow barrel maturation.

There is little sulphite added (on some occasions there is no sulphite added though these rarely travel far from the domaine).

In essence the Natural Winemakers are aiming to make wines that best represent their skills, the terroir, the traditions and customs of their appellation.

Obviously not all non-Natural wines should be considered inferior – far from it, and not all Natural wines are good enough in quality, work in progress you could say. But with more and more vineyards converting to organic methods and minimising their intervention, Natural Wines may well become the standard.

At Blakeneys we have selected some already and are constantly on the look out for new additions.

Domaine Goisot, Domaine Saint Nicolas Fiefs Vendéens, Mas des Agrunelles, Mas Nicot, Château Tire Pé, Domaine Plageoles, Domaine Jousset, Domaine Cosse Maisonneuve, Vin Hausherr

Domaine Plageoles

J’ai récemment fait une visite à la région de Gaillac et la ville magnifique d’Albi. J’étais un fan des vins du Sud-Ouest avant ma petite escapade et je trouve les vins de Gaillac particulièrement intéressant. Blakeneys déjà stock les vins délicieux et moderne d’Alban de Genouillac – les cuvées de mono cépage, le Fer Servadou et le Syrah ainsi que les assemblages, rouge blanc et rosé. Cette excursion récente a été de redécouvrir les vins de Robert Plageoles. J’ai d’abord essayé ses vins à la London Wine Fair il y a quelques années et j’ai été frappé par leur caractère unique tant et si bien qu’ils ont coincé dans ma mémoire qui est remarquable compte tenu du chaos de le LWF.

C'était un jour gris et froid avec un vent du nord agressif et mordant, il s'étend généralement le long des vallées de l'ouest en maintenant le climat sympa. Toutefois, les feuilles rouges et or qui sont restés sur les vignes éclaboussé la chaleur sur les flancs des collines et l'accueil du domaine qui on a fait oublier l'amertume dehors.

Le premier vin à déguster était le Mauzac Nature. Il est un vin mousseux crée selon la méthode traditionnelle dans ce coin la « Méthode Gaillacoise ». Cette formule a été utilisée au 16ème siècle, bien avant un certain Dom Pérignon provoqué un véritable engouement dans la région de Champagne. Elle est également utilisé à Limoux où il est aussi connu sous le nom « Méthode Rurale » Le vin issu exclusivement de Mauzac Rose – il y a sept membres de la famille Mauzac : Vert, Roux, Rose, Gris, et Noir sont planté sur le domaine. La technique consiste à une seule fermentation qui est arrêté avant tout le sucre est transformé en alcool par une série de soutirages puis mis en bouteille. Tout le sucre résiduel provient du fruit il n’y a pas de sucre ajouté, qui est souvent le cas dans la méthode champenoise. Après quelques mois le vin commence à fermenter une deuxième fois car il y a un peu de levure, entièrement naturel, est encore présente il n’y a aucune filtration. Cela donne le vin des bulles. Une méthode moins complexe par rapport à la Champagne mais en même temps le vigneron doit être, peut-être plus compétent et vigilant. Le vin est tout simplement divine. Les fines bulles donnent une mousse succulente, les arômes sont un mélange de fleurs blanches – jasmin et chèvrefeuilles et de poire et de pomme. La bouche a les délicates nuances de pomme et de miel avec une attaque rafraîchissante. Pour un apéritif ce vin n’a aucun identique plus gentille et plus attrayant que le champagne. Il serait facilement accompagner un dessert fruité mais singulièrement il est un vin soif. Vous pouvez le boire quand vous voulez.

Le vin suivant était le Mauzac Vert. Tous les vins du Domaine Plageoles sont mono cépages c’est veut dire une seule variété par cuvée il n’y a aucun assemblage. Ils sont conçus avec soin pour démontre le caractère propre du cépage et du terroir. C’est ainsi que Robert Plageoles vigneron s’est converti en archiviste du Gaillacois. Alors que Cabernet, Merlot ou Chardonnay envahissaient la région lui scrupuleusement étudiait les textes dans les bibliothèques à la recherche de toute mention des cépages autochtones parmi les autres Mauzac et il s’est mis la replantation. Aujourd’hui Bernard, son fils, s’accroche à cette tradition famille en travaillant les variétés locales et ce petit coin de Gaillac devient un mini conservatoire de cépages disparus dans l’assaut du Phylloxéra. Le Mauzac Vert est un vin vif, aromatique avec des notes florales et des touches de pomme. Souple en attaque, la bouche se révèle bien équilibrée avant une finale harmonieuse. Posez sur la table avec du poisson blanc ou des huîtres il pourrait faire la même tâche en tant que Sancerre ou Pouilly Fumé.

L’autre blanc sec on a goûte ce jour là était l’Ondenc. Ce cépage a longtemps fréquenté les vignobles bordelais, bergeracois et côtes de Duras presque complètement abandonné de tous il a été perdu au moment de la crise du phylloxera, au profit du sémillon et du sauvignon. Domaine Plageoles, parmi des autres vignerons gaillacois, a cru en lui. Il est en passe de sauvegardé dans cette appellation. Ce vin a une sensation plus lourde par rapport au Mauzac Vert. Légèrement onctueux avec un effleurement crémeux tout cela vient du fruit il n’y a pas de chêne. Jaune claire éclatant, celui-ci s’ouvre généreusement la pomme et la gelée ce coing. Au palais il vous offre sa fraîcheur tendre, son caractère rond et sa finale longue et plaisante. Il est un partenaire pour une cocotte de volailles ou un plat asiatique légèrement épicé.

J'ai ensuite poursuivi des rouges. Tous les vins de la famille Plageoles sont élaborés selon les principes respectueux du terroir en utilisant uniquement des produits naturels, donc pas d'engrais chimiques ou de désherbants, pas de produits synthèse et pas de levure sèche. Ils exploitent deux domaines distincts le domaine Très Cantous dans la commune de Cahuzac sur Vère et le domaine Roucou-Cantemerle dans la commune de Castelnau de Montmiral ces deux domaines représentent 23 hectares de vignes dont 16 sont consacrés aux variétés blanches et 7 rouges. Cela ne permet pas de toute erreur, ils doivent être sur place. Le Duras a ses origines dans le département du Tarn et de l'exception d'un empiétement peu dans une région voisine il reste mis en Gaillac. Il s'agit d'une vraie variété locale avec des pensées qu'il est le descendant d'une vigne sauvage, une lambrusque de la forêt de Grésigne à deux pas d'où il est planté maintenant par Robert Plageoles. Il n'a certainement rien à voir avec l'appellation des Côtes de Duras, qui est à l'est de Bordeaux. La robe grenat violacé laisse imaginer une concentration que le bouquet imposé par les fruits rouges et noirs mûrs. L’attaque est souple mais persistant la bouche pleine, elle est aussi fruité et épicée, poivre noir. La trame de tanins soyeux donne beaucoup d’élégance.


L'autre rouge qui a été présenté a été la Syrah. Un troisième rouge élaboré de 100% Braucol (également connu sous le nom Fer Servadou) était tous épuisé, c’était la fin d’octobre et sans beaucoup de terrains et de très faible rendement de c’est à peine inattendue, il y a une grande croix dans l’agenda 2011, quand la nouveau millésime sera prêt. Comme la Syrah, c’était une surprise, pas la qualité qui a été plus élevé que tous les autres, j'ai été surpris par le fait que c'était bel et bien un cépage international trouvé dans les quatre coins du monde. La famille Plageoles a eu le domaine depuis 1805 et la Syrah a été présent pendant une longue période. Je suppose que ce qu'on dit, c'est que si elle n'est pas cassée ne la répare pas. Ce n'était certainement pas brisé, loin de là. Cette Syrah est immédiatement reconnaissable comme une Syrah, mais elle avait une douceur et la gentillesse de qui n'est pas toujours associée à ce cépage. La couleur est pourpre foncé avec des taches de bleu. Il y avait une qualité d’une délicate confiture de mûres qui la rend ce vin tout à fait buvable. Je dirais que c'est l'intrus dans la famille des vins Plageoles seulement parce qu'il est si typique, je dois un jour faire une dégustation comparative avec d'autres Syrahs pour savoir comment il est atypique.

vin pour une élection

Les élections législatives en Angleterre vient de passer et voila, ce n’est importe quoi. Je suis, je dois en avouer, fasciné par toutes les statistiques et les différentes permutations, donc j’ai resté jusqu’à tard dans la nuit à regarder la télévision que les résultats des voix entrent. Ce
nuit d’élection j’ai choisi une bouteille tellement sympa de Carménère du Chili pour m’accompagner au cours de l’épreuve de persister lucide. L’eqipe de Ventisquero ont réussi à créer un vin qui est profond et concentré, mais sans être trop tannique, donc les nuances de petits fruits noirs maintiennent ouverte et il y a une acidité suffisante pour faire ce vin bien équilibré. Il a été depuis quelques années j’ai essayé ce Carménère Reserva de Ventisquero pour la première fois il est en bouteille désormais pour sa cinquième année et je dois dire qu’il a vieilli très bien. Il est toujours des bons jours là. Il est le Concours Eurovision de la Chanson bientôt, il faut avoir quelque chose plus léger et plus estivale peut être un Prosecco avec une touche de bulles, on verra.