Friday night Andrew's friend Quinn and his family came over for dinner,
a hastily prepared paella. With appetizers, we opened:

NV Pinon Vouvray Brut
nose: restrained, apples, lemon, minerals
palate: fine mousse, refreshing acidity, firm fruity core

This is the latest edition (2006 fruit, I'm told) and is another solid
QPR winner as far as I'm concerned. A lovely sparkling wine and so
versatile with food.

With the main course, I opened:

2000 Ch. St-Cosme Gigondas
nose: cherries, meat, herbs
palate: decent acidity, polished texture

Having read reports of St-Cosme's use of new oak, I was a tad leery of
this wine, and indeed the oak regimen was still present in the form of
the somewhat creamy mouthfeel. Apart from that, however, the flavors
were quite traditional and the wine was not overextracted to my taste.

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On Jan 18, 12:05*am, Mark Lipton > wrote:
> Friday night Andrew's friend Quinn and his family came over for dinner,
> a hastily prepared paella. *With appetizers, we opened:
>
> NV Pinon Vouvray Brut
> nose: restrained, apples, lemon, minerals
> palate: fine mousse, refreshing acidity, firm fruity core
>
> This is the latest edition (2006 fruit, I'm told) and is another solid
> QPR winner as far as I'm concerned. *A lovely sparkling wine and so
> versatile with food.
>
> With the main course, I opened:
>
> 2000 Ch. St-Cosme Gigondas
> nose: cherries, meat, herbs
> palate: decent acidity, polished texture
>
> Having read reports of St-Cosme's use of new oak, I was a tad leery of
> this wine, and indeed the oak regimen was still present in the form of
> the somewhat creamy mouthfeel. *Apart from that, however, the flavors
> were quite traditional and the wine was not overextracted to my taste.
>
> Mark Lipton
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

I really love the value of the Pinon bubblies (white or pink)
OK, I admit Gigondas wouldn't be my first thought with paella

DaleW wrote:

>
> I really love the value of the Pinon bubblies (white or pink)
> OK, I admit Gigondas wouldn't be my first thought with paella

Well, it was a very meat-centric paella, with chicken thighs and a
locally made smoked andouille as the protein content. Truth be told,
though, the wine choice was dictated by our friends' tastes, which run
to the oaky and frooty. Since that's not exactly the strong point of
our cellar and I didn't feel like running out for a bottle of Beringer
Knight's Valley just for the dinner, I went with something that I
thought might be close enough. Since they sucked it down with gusto, I
suppose that my guess was correct ;-) And, guess what? the match wasn't
bad at all, though it'd rate no more than a 3 on the Hoare scale (no
damage to either partner).

Mark Lipton


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alt.food.wine FAQ: http://winefaq.cwdjr.net