One of our local wine shops had a big Labor Day sale on French wines, so we picked up a variety of bottles that we wouldn't normally select. Last night, for example, we drank a white wine from Gascony that proved too sweet for a delicious tuna "nicoise" prepared by Stephanie. Tonight we tried this Madiran with smoked ribs, Stephanie's famous cole slaw, and ciabatta with goat butter, hoping that the smoky Tannat grape would pair well with the ribs.
Madiran, located in southwest France, has been gaining more public attention as the region's wine makers strive to tame the tannic Tannat, often by blending it with Cab Franc. The folks at d'Aydie were sadly unsuccessful in 2001, though. The wine's tannins were softened by the fat in the meat, and there was some characteristic smokiness. But in the end, the grip from the tannins proved too strong, to the point where they completely masked the fruit. If you're so inspired, feel free to lay a few bottles down for a while and see what happens. For only $12 or so, you don't have much to lose. But if it's enjoyable Madiran you're after, try the wines of Chateau Laffitte-Teston.
Subscribe to:
Post Comments (Atom)
4 comments:
Is Steph's famous cole slaw made from her Great Grandmother Koykka's recipe?
Of course, what else could it possibly be? Chris just loves it, and I make it at least once a month.
You know, you may have picked the wrong d'Aydie for the meal. There are three of them.
The Chateau d'Aydie has the least Cab Franc.
Ode d'Aydie had more Cab Franc.
There's a third wine, the name eludes me, but it has the most Cab Franc, and it's probably the best with most foods.
Personally, I'm in love with the Chateau d"Aydie 2000 specifically because of its untamed tannins. I just picked up two bottles today.
Post a Comment