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

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.