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Mary J. Blige has teamed up with Marco Fantinel Property to supply this food-friendly blush wine “Ramato” within the model of a Pinot Grigio.
Welcome again to this month’s “You ask and I will reply.” For these of you simply tuning in, you could find me at Michael@passionvines.com. I welcome you to e mail me with any wine-related questions, and I’ll use this month-to-month column to reply them. Whereas I will be unable to reply all of them, I do promise to all the time present a solution through e mail. This month we discuss pop-star wine, meals pairings and French wine regulation.
Q: Kate from Sea Isle Metropolis asks, I’ve a bottle by, Vincent Bouzereau and it says “Coteaux Bourgignons.” What does this imply? Secondly, what kind of meals do I serve with this wine?
A: Thanks Kate, nice query! Coteaux Bourgignons is among the latest Protected Denominations of Origin created to replicate wines coming from the hillside slopes of Burgundy, a prized geographic characteristic the place vines have glorious drainage and publicity to the solar (versus the flat, sizzling valley flooring that usually make decrease acid, coarser wines). The large distinction between Coteaux Bourgignons and the village and “cru” degree wines is that youthful Chardonnay vines are permitted in wine manufacturing, as are grape varieties aside from “huge three” of Chardonnay, Pinot Noir and Gamay. Within the case of Vincent Bouzereau, a nice easy-drinking white grape often called Aligoté is mixed in equal parts with Chardonnay to make his Coteaux Bourgignons Blanc.
What’s pairs with: Aligoté significantly lightens up the plushness of Chardonnay on this wine, however barrel-fermentation provides a creamy texture, supplying you with a fairly complicated wine. It is a wine that will play off of crab muffins extremely nicely; the fragile meatiness of crab is a paradox in and of itself, the way in which the mix of Aligoté and Chardonnay present a yin and yang to your senses. If you’re making up a cheese plate, Aligoté goes to have a youthful, vigorous character, whereas the Chardonnay will give a nutty character after time in barrel. A younger gouda or perhaps a gruyère can be a nice accomplice with this white wine from Bouzereau.
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