The New Order News from the home front: I have finally recovered from the flu. This one will focus on a young grower in Vouvray. Remember to sign up for the Newsletter.
The New Order News from the home front: I have finally recovered from the flu. I'm working on a very long article for The World of Fine Wine which ought to have been finished by now but for the flu.
As soon as I can find time, I'll be sending out my first of the New Order newsletter. This one will focus on a young grower in Vouvray.
Remember to sign up for the Newsletter. I know, I know, I've been silent for ages. All the Salons in Angers, followed by the worst bout of flu I've had since the Asiatic flu in the s. It's a long, bronchitis-filled goodbye, this flu.
And, praise be, quite a few deadlines keeping me busy. So here's my plan: I'll no longer post tasting notes on the site. I'll send them out as a Newsletter.
So, if you want to get the posts, please sign up for the newsletter -- if you haven't already done so. Go to the French Feast page. In the right hand margin you should see the place where you can sign up for the newsletter. Once you've signed up, you should receive an email asking you to confirm.
If this system fails, please let me know and I'll try to take care of it. As ever, on the Home Page, I'll note what articles of mine have appeared lately. I've got two coming out that you'll want to read I hope. So I'll let you know when they're hot off the presses. New posts continue under awards.
Both awards on my mantel. James Beard Foundation Award January 19, Eric Nicolas, Artist-Vigneron Can wine be art? I urge you to taste here and ask yourself that question. Eric Nicolas is an artist-vigneron in the most profound sense.
Nicolas, a native of Dieppe, started his adult life working for Total France as an electrical engineer before succumbing to the desire to make wine. Land in the Coteaux du Loir was within his means and so he and his wife Christine bought a run-down farm in the area in Today they have 13 hectares of vines, on over fifty different parcels, with different expositions and soils types presenting multiple variations on the theme of flinty clay on limestone.
Many of the vines are old — over 50 — and new plantings are made from selections Nicolas has propagated from his own vines. As of all are farmed biodynamically; yields are extremely low; harvest is by hand.
Indeed, it would be difficult to find wines more handcrafted than these. Each parcel is vinified separately though this represents an almost unthinkable amount of work and concentration; and vinification is, essentially, non-interventionist: Premices is a cuvee of Jasnieres that Nicolas launched in Intended to be his fruity, easy and early drinking Jasnieres, it comes from vines in the process of being converted to biodynamics.
Thetasted in earlywad a crystalline charmer. With 8 grams of residual sugar to balance the lively citrus zest notes and dee minerality, it was pure and fresh and easy to love.Essay White – unirrigated, old, bush-vine chenin blanc was used as the anchor of this wine and gives it its intense fruity-ness and refreshing acidity.
The viognier adds some floral and spice notes and a soft. The Chenin Blanc gives the wine its fruit salad, guava and melon aromas and a refreshing mineral-acidity. Lees contact for a few months add to the complexity and body.
A touch of aromatic wooded-Viognier complements the fruit with floral hints and a typical waxy note. At Ocean Blue Catering’s South African Wine Dinner, every nibble is noble! A portion of the proceeds from each ticket sold benefits Mystic Aquarium’s mission programs of conservation, education and research.
Braai Shrimp w/ Chakalala & Pap with Excelsior Essay Chenin Blanc / Viognier Blend.
The information displayed above corresponds to the most recent data available. As a consequence, variations may occur depending on the lots available in stores. Fukuoka | Japan Fukuoka | Japan. The Chenin Blanc givesthe wine its fruit salad, guava and melon aromas and a refreshing acidity.
Some sur lie on the lees for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral plombier-nemours.com Blanc pairs well with a widerange of foods, especially sushi, oysters, Asian.