Monday, September 05, 2005

Domaine Ricard Le Vilain P'tit Rouge Touraine 2002

Stephanie and I spent a lovely late summer afternoon enjoying the nice weather outside while our chicken stock simmered away on the stove. I used some of the stock to produce a lamb stew with fingerlings, carrots, and turnips. Stephanie prepared a mixed green salad with scallions, heirloom tomatoes, and parmigiano. We chose this Cabernet Franc from the Loire to pair with the lamb.

I was a bit surprised by the heft a cool-climate Cab Franc showed, and I suspect that there might have been a bit of viticultultural tomfoolery going on (i.e., winemaking methods may have been applied to enhance the wine's extract and potential alcohol beyond its natural development). It was meaty and tight, with a medium-full body. To my palate, it seemed more like a California wine than one from the Loire.

This much ripeness and strength would have been more appropriate with grilled beef than it was with stewed lamb. It overwhelmed some of the lamb's subtlety, but I would expect better results with a nice tri-tip.

2 comments:

Anonymous said...
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David Moore said...

"I was a bit surprised by the heft a cool-climate Cab Franc showed, and I suspect that there might have been a bit of viticultultural tomfoolery going on (i.e., winemaking methods may have been applied to enhance the wine's extract and potential alcohol beyond its natural development)."...

Actually, no. Vincent farms to extremely low yields, but the wine was fermented straight-up in tank, and aged in tank and a mix of neutral barrels. Also, the wine has more Malbec in it than Cabernet Franc. - Dave Moore