TN: Red Muscadet, Beaujolais


Monday was beef stroganoff (Betsy has 2 recipes, this is the "homier"
one, straight out of a 1950s Oakland Hills neighborhood cookbook,
though she uses fresh mushrooms) and brussels sprouts. Intensive
research has led me to believe Loire cab franc and Beaujolais are best
choices with this: fresh, high acid, and lively. A Loire red Monday
and a Beaujolais with leftovers Tuesday did quite well:
2005 Pepiere "Cepage Cabernet" (VdP du Jardin de la France).
I thought green and almost weedy at first, but some air cleared that
up.I liked this before, but a few months in cellar have improved
further. Bright red cherry and raspberry fruit, a little tobacco and
herb, good acidity without being sharp. This is cabernet gerown in
Muscadet, whoddathunk? Good stuff. B+
2005 Terres Dorres (JP Brun) "L'Ancien" Beaujolais
I found this a bit more closed/tight than previous bottles. A tad
grumpy at first. After a while some dark cherry fruit emerges,
accented with a little smoke. Good acidity, fairly tannic for Gamay, a
nice wine that could use some time. A B right now, but potential to
get much better.
Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency
Reply to
DaleW
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