Consistency is the key to success...
I guess my main takeaway from the last 3 video experiences is;
“The practical application of just doing something is the best way to learn how to make it better”
This is the 3rd week of completing these tastings and by the end of this week I will have completed a month of weekly tastings which feels like a small but sweet victory
Talking into a camera is a weird challenge but it does have an unnerving ability to push me to organise my thoughts. It ensures I do present the wine in the best light and it has the net benefit of making this the best learning experience it possibly can be for as many people as possible, including me.
I am excited by possibilities the current climate has for me (as well as still unbelievably nervous) because traditional working environments are having to find new ways to evolve and this could be chance to re-define myself. Whether this new development into non-traditional working practices is going to be beneficial for the hospitality industry (arguably the worst affected industry in the COVID-19 outbreak) only time will tell.
However I am going to make Lemonade from the Lemons I have been dealt until the world resumes normal service, so here is the wine & tasting below.
THE WINE
"PETITE SELVE"
CHATEAU DE LA SELVE
IGP COTEAUX DE L'ARDECHE
2018
MY NOTES
Colour: Pale Ruby
Nose: Raspberry, Strawberry, Red Cherries; are incredibly forthright as they appear almost immediately in the glass, you can enjoy light touches of cranberry, followed by smoky & earthy notes which give not only enjoyable contrast but a definite characteristic of the terroir. A light herbal note, thyme/rosemary appear but as a little encore at the end.
Taste: Initially the fruit is matched by acidity & mild tannins; this is really enjoyable as it prevents the red fruit from becoming too over powering. On the palate, the red fruit develops more jammy fruit tones whilst still retaining freshness which is a real testament to the wine makers. The savoury and herbal notes playing a clearer part in the structure of the wine on tasting as this provides and extra level of complexity to a wine that in other hands could be very 1 dimensional. The smoky finish is Tobacco-like without it becoming overbearing, this is all terroir driven as the wine itself has been matured on fine lees in concrete for 4 months.
Verdict: You have a wine here that is multipurpose which is to say, you can enjoy, as we have with a grilled steak on charcoal, and not lose it in the richness of the meat & the purée or the acidity of the pickled red cabbage. It is also a wine that has enough Fruit notes and flavour to be considered a coiffing wine but you would feel very happy snacking on Southern French Charcuterie, Pickled Vegetables and Goats Cheeses…
An absolute belter of a red wine, with plenty of integrity to it, the minerality and earthy qualities are in perfect harmony with the ripe fruit
FOOD PAIRING
Grilled T-Bone Steak, Thyme & Butterbean Puree, Mustard & Caraway Pickled Red Cabbage
This wine could work with a lot of different foods and for us, we elected for a non-traditional garnish & accompaniment to a very traditional steak.
The Steak (T-Bone or a Fiorentina; if you’re feeling Italian) has the best of both worlds for me, as it has a softer texture from the Fillet & a deeper flavour from the rich fat cap & muscle of the Sirloin.
You could pair the meat alone with a red wine that can hold up to the texture and depth of flavour like Argentine Malbec or Italian Sangiovese BUT this wine represents something a little more nuanced and delicate.
I didn’t want to lose the particular flavours that came from the pickled cabbage that was infused with toasted Caraway & Mustard which was beautifully accentuated by the Red Fruit of the Grenache & Cinsault.
The Butterbean puree is not only a quick alternative to the starchy quality of potatoes it also has mellow sweetness that gives the steak a chance to really shine against the lighter tannins of the meat and the herbal notes of the wine worked beautifully with the Thyme.
Stay Home, Be Safe and Eat & Drink With Love
All the best
Goose