Dear wine lovers,
If Beaumes de Venise is the last of 14 Rhône Valley "Crus" wines to have obtained, in 2005, its own controlled appellation, its "great-grandfather", Muscat de Beaumes de Venise*, had been awarded 60 years before.
Talking about history, this grape variety was discovered for the first time in the first Century and planted in the 14th by Pope Clement V when he had come to reside in Avignon.
Sheltered by the Dentelles de Montmirail, the Mistral does not cool down temperatures in these areas where the small grapes of the white Muscat gain lots of natural sugar.
**During vinification, the must in fermentation will be muted around 9% by adding pure alcohol, then reaching 15% degrees with residual sugars over 110 grams per liter**.
Bbviously, this wine is sweet expresses powerfuly in the nose. In the mouth, it usually starts with apricots, citrus fruits then end with floral hints like mint or even honey when it ages. This flavor palette will let you to enjoy it with strong cheeses like Roquefort or the local Banon, and I also enjoy it with this cinnamon apricot tart***
Domaine de Beaumalric, Fontavin, Durban, La Pigeade or Château Saint-Sauveur where you can taste the wines in a very old chapel, are some weighty and regular references. Note also that the Coop of Vignerons de Beaumes de Venise is also doing a great job at a more reasonable price.
And you don't have to be in "Venise" to share a Muscat de Beaumes de Venise with your "sweety" on Valentine's Day, even if that you would be the perfect place to enjoy it.
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See Beaumes de Venise on a French wine map (use enlarge icon to see it better)
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*Listen to "Muscat de Beaumes de Venise"
**Durant la vinification, les moûts en fermentation seront mutés autour de 9% par adjonction d'alcool pur, atteignant alors un degrés de 15% et des sucres résiduels supérieurs à 110 grammes par litre**
***Cinnamon apricot tart recipe :
Ingredients for 8 people :
2½ cups of walnuts
1½ cups of dates
2 cups of dried sliced apricots
2 teaspoon of honey
1 cup of orange juice
1 teaspoon of cinnamon
-Remove pits from dates if they have them and place them in a food processor with walnuts. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done.
- Press evenly into a 9inch tart pan with about ½ inch crust around rim. Set in refrigerator while making the filling.
- Slice apricots about ¼ inch thick, and cook in a 10 inch skillet with honey, orange juice and cinnamon on medium low heat, until apricots become tender, and liquid is syrupy, about 10 minutes. Remove apricots and syrup from hot pan and let cool in bowl for about 1 hour so it gets fairly cool. Spread evenly over crust. It can be served right away or chilled.
PS : The perfect glass to cheer your Muscat de Beaumes de Venise with your Valentine :