PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet connection)
Listen to this whole edition in English (allow some delay depending on your speed internet connection)
Dear wine lovers,
Located just next to its big brother "Gigondas" under Dentelles de Montmirail, Mont Ventoux and in a typical Provencal village is another interesting wine from Southern Rhône : Vacqueyras*.
**The reason why Vacqueyras and Gigondas are not in the same controlled appellation although being very close, having similar grapes raised on limestone soils, is mainly due to the fact that slopes are less steep, which make the soil relatively richer**.
Eventually, the wines mainly made from Grenache are more soft and fruity from the ones offered next door. Syrah, Mourvedre and Cinsaut complete the blend and permit the wines to gain in complexity, evolving to spices. That's when I like them and I will advice you to pair them with this spaghetti Roquefort recipe***.
Domaine des Amouriers, Château de Montmirail, Domaine de la Fourmone or Domaine la Garrigue are the ones I like the best. Avoid coops if you can, pick a 2001 from your preferred local wine store to experience this beautiful sunny wine.
Cheers,
Jean-Marc Espinasse
Any comments, edits are very welcome at [email protected]
PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet connection)
Listen to this whole edition in English (allow some delay depending on your speed internet connection)
See Vacqueyras on a French wine map
**La raison pour laquelle Vacqueyras et Gigondas ne sont pas dans le même appellation contrôlée bien qu'étant très proches, ayant des cépages similaires ayant grandi sur des sols calcaires, est principalement du au fait que les coteaux sont moins pentus, ce qui rend les sols plus riches**.
The most complete book on Rhône Valley wines is here :
***Spaghetti Roquefort recipe :
Ingredients :
Sour cream
Roquefort
Back pepper
Preparation :
Mix the sour cream, Roquefort and a large amount of black pepper under low fire until the sauce come to ebulition. Leave boiling until the sauce becomes thick and continuing adding blak pepper.
