Still Learning…
I guess with any kind of produced content (or any kind of work, of any description, for that matter) preparation is key. I read up about the grape and made sure I was comfortable cooking a dish that worked well with the wine, if it tasted close to this research.
However, an assumption of something – i.e. Ascorbic Acid in the wine, which I kick myself about now as I know my “Preservation of Wine & Wine Treatment Techniques” from my WSET Level 3 and further reading. It is just what happens when you don’t plan well enough and allow yourself to get carried away on camera.
That’s not going to happen again but I am really happy with how the tasting went regardless. It’s supposed to be a fun and approachable way to enjoy wine and find foods to enjoy with wine. It’s my hope that we find some shared interest in wines that are fun / approachable and worth cooking nice meal for you and someone(s) special:
THE WINE
Co-Op Irresistible Viognier
St Gabriel Vineyard
Domaine Paul Mas
Vin Pays D'Oc
2018 (£8)
MY NOTES
Colour: Pale Lemon
Nose: Golden Peaches with Apricot and Blossomy notes; incredibly round and well balanced on the nose. The floral style of the wine appears light but fills the glass enough for it to feel like it has a personality. There are ginger notes apparent that come across as fresh and give extra depth, it finishes with a slight earthy note.
Palate: Intense stone fruit and a pleasant bitter honey note with pleasantly oily texture. The ginger spice doesn’t really carry across in the palate but the soil/mineral notes are bountiful and excellent in contrast. The mouthfeel is light and does not come across too strong, the sugar level is balanced which allows for a crispness in the wine.
Verdict Not overly complex, despite my writing and will work very well with Fish Dishes and lighter styled Southern French food (Provençal dishes especially). BUT ultimately you can enjoy this wine on its own whilst sat in a small corner of sunshine, somewhere, whilst not being outside your home.
If you like the sound and taste of this maybe a Vermentino is the next grape you move too or a South African Chenin Blanc with a little Oak for something increased in depth & body…
FOOD PAIRING
We had a lighter dinner of Hot Smoked Trout with a Salad of Romanesco Cauliflower, White Asparagus, Peas, Potatoes, Black Olives, Anchovies & Heritage Tomatoes.
Whilst there are a lot of components to this dish – the main exercise was to create freshness from seasonally available produce, the interaction of the Sweetness (Peas, Trout, Romanesco & Tomato) with the Savoury / Umami (Asparagus, Black Olives, Anchovies) meant that any wine too overtly powerful would detract from the delicacy of the dish.
The crispness & floral aromas were not lost at but the light smoke and oiliness of the fish was the characteristic I found most enjoyable in pairing this dish.
This wine was great as an Aperitif, got better being slightly less chilled and was lovely as a glass to go with dinner. It was a superb evening where both TBH (The Better Half) and I felt like the world was a little more normal and enjoyable...
Stay Home, Be Safe and Eat & Drink With Love.
All the best
Goose