You see, just to the east and south of landmark Bordeaux there is a resplendent populace of wine regions with an almost dizzying diversity of wines to enjoy.
Fortunately, Pascaline Lepeltier, Wine Director at Rouge Tomate, was able to bring them all to focus at a fabulous event at French Institute Alliance Française.
The Vin Blanc...
Domaine Plageoles, Mauzac Nature, 2011. The grape is Mauzac in this fine sparkling wine from Gaillac. It has flavors of citrus & yellow apple cider with a creamy concentrated flavors of white fruits and citrus sweetness. It has a carmelly, marzipan flavor at the end. Would love this with raw oysters, or cheese.
Tour des Gendres, Cuvée des Conti, 2006. Semillon, Sauvignon Blanc and Muscadelle are the grapes, from the Bergerac region just east of Bordeaux, "The color is pale gold, brilliant. Aromas of acacia flowers, orange, white peach accompany a mouth roundness, freshness, balance." Winemaker Fabulous with cheese, salads, and fish.
Château Jolys Cuvée Jean, 2009. Is a enticing dessert wine from Jurançon region. It is 100% Petit Manseng, one of my favorite grapes that I first discovered in Virginia. "Shiny gold, fine and delicate nose, which has notes of honey, acacia, loquat, apricot and white peaches." Winemaker Delicious alone, with cheese or any dessert.
The Vin Rouge
Château Bouissel, 2009, from Fronton, made from Négrette, Syrah, Cabernet Sauvignon and Malbec (also known as Cot in France). A rich and flavorful medium bodied wine that will compliment any summer bar-b-que.
Château de Haute-Serre, 2008, is from Cahors, all Malbec, more powerful and rich. "The passionate work of a winegrower-winemaker family, on this really clayey, low lime terroir that is predestined to wine growing, transforms the noble Malbec grapes to give an atypical Cahors in a very personal style." Winemaker Great with steaks, meaty stews or ribs.
Domaine Brana, “Ohitza” Irouleguy Rouge, 2010, made from 80% Tannat and 20% Cabernet Franc, in the appellation of Irouleguy a small group of vineyards on the hillsides of the Pyrenees in the Pays Basque. Tannat can be a bit of anacquired taste, but once you do you may love it. I readily pour this with Pate or burgers on a picnic or cookout.
In typical French Institute Alliance Française style, this tasting wwas a double feature with the always entertaining and enlightening Maître Fromager Max McCalman of Artisinal Cheese in NY.
These wines are not always easy to come by but worth the search we found some nice whites at Magnolia Wines in Upper Montclair.
Check Out the Next Two Wine Events at FIAF
Art de Vivre
Wine Tour de France 2013