With temperatures in the 100s this week, one might expect that wine consumption would be limited to water and white wines (which it mostly was), we nonetheless popped the cork on a few red wines to accompany the steaks that we cooked on the grill on July 4.
2010 Alain Coudert "Clos de Roilette" Fleurie nose: red fruit, floral notes palate: chalky tannins, fresh acidity2009 Bernard Baudry Chinon "Les Granges" nose: Band-Aids, smoky herbaceousness, dark cherry fruit palate: medium body, good acidity, chalky tannins
Both wines were quite young and showed it, but the quality of both was quite evident. The Baudry sang with the steaks and the Coudert was a good all-around food wine, especially chilled for the scorching weather.
Mark Lipton