8 Buyers, 1 Store, 8000 Wines

Saturday, July 5, 2008

On 6:06 PM by The Bloggers @ 67 Wine   No comments
Asimov wrote about it in The Times, but I've been doing it for years. Chilling. That is to take a red wine and serve it as if it were a Rosé. We were serving the all-American hot dog in honor of Independence Day, and I wanted something light to wash them down.

Dropping the temperature lessens the apparent sweetness and make the acidity more pronounced. Don't try this with a Cabernet Sauvignon - it makes the tannin more pronounced as well.

Last night I served two wines this way. The first was an organic Saumur-Champigny (Loire Valley) 2004 from Domaine du Val Brun. The wine, like all of the reds from the appellation, is 100% Cabernet Franc. Loire Valley Cab Franc shows little, if any, tannin, and is always a good bet for chilling. This one was very fresh tasting, without any of the green tobacco Cab Franc can have.

The second was a Beaujolais from Domaine Dupeuble. Plenty of candy apple flavor, yet still dry. This will never be a wine I will love, but I like it enough to serve once in a while.

Of the two, I gravitate toward the Saumur. I just find the Beaujolais to be too one dimensional. It's tasty, and sometimes that's good enough. I'll be serving the Saumur again this summer.



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