Wine Talk

Snooth User: napagirl68

Just picked up a few French wines to try... any thoughts on these/pairing ideas?

Posted by napagirl68, Feb 20, 2010.

Decided to take a drive over to KL wines in Redwood City because they had 4 bottles of the Tablas Creek 2007 Esprit de Beaucastel Blanc (Paso Robles) I was looking for. While there, I picked up a few french wines based on the tasting notes/ and the type of varietals I like. Since I am just beginning to learn about French wines, thought someone might have some opinions. They are:

2008 Insolite de Franck Millet Sancerre

2007 Domaine Combier Crozes-Hermitage Blanc (80% Marsanne, 20% Roussanne)

2005 Clos Kalinda St-Emilion Grand Cru

2007 Domaine le Couroulu Vacqueyras (Rhone blend of 60% grenache, 30% syrah, and 10% Mourvedre)

Was my first visit to KL (have ordered online). Very nice shop and huge inventory.


Reply by napagirl68, Feb 20, 2010.

Forgot to mention that the obvious food pairing of seafood is out of the questions, as I am allergic.

Reply by dmcker, Feb 20, 2010.

How about your pork and herbes de provence dish for the Vacqueyras? Sorry I didn't get back to you in time for your Valentine's day meal in that other thread, but I was so annoyed at having lost 30 minutes of writing and pairing time, then got extremely busy. If I find a moment I will recap what I was going to say there, though a couple of other people covered some of the same area....

Also an herbed lamb dish with the Vacueyras, too. For the Crozes-Hermitage white, I can think of some good cheeses and cheese dishes, even a mushroom quiche, since you can't eat seafood.

I have to run, now, but may revisit later. And when I do recap that earlier virtual post, I'll include some klwines suggestions, too. How did you end up choosing these specific bottles?

Reply by napagirl68, Feb 20, 2010.

Thanks for the response... the mushroom quiche sounds great! Love mushrooms..

I chose the specific bottles for a few reasons. Firstly, I found that I am REALLY liking a few of the california white rhone-like blends. I have always liked the california red rhone blends, but now, for some reason, I am morphing into drinking the whites. I think it is because I really like the minerality of the russian river chards. I know chards are very different, but I am tasting a similar minerality in the white rhones.

I went by KL tasting notes and talking with some of the staff. Minerality was a key point for the whites; Kalinda was because they highly recommended it, I am very new to the French wines, and appreciate any help or suggestions. I also may be travelling to France for the first time in late April/early May. I will only have a week, so I will want to make the best of my time... So I am trying to drink a bit of the French... I would love your suggestions, as well as general KL suggestions. Also, if you know of certain cheeses that pair well with these wines, I'd love to hear them. I do love good cheese.....

Reply by Lucha Vino, Feb 21, 2010.

I've been trying a few French wines too. This is the best one for my tastes so far...

Blend of grenache, counoise, syrah, cinsault, merlot, dious. Light rose color with a barnyard mineral nose. Smoky red berries on the palate and finish. Bold flavors that definitely contradict the color.

Recommended by Jonathan Vaughters the Director Sportif for the Garmin Transitions pro cycling team. He is quite the wine enthusiast.

Reply by Cathy Shore, Feb 21, 2010.

Well the Sancerre is calling out for something delicous made with goat's cheese. I make a nice light soufflé with fresh goat's cheese, served with a few salad leaves - I think that would be a great match.

Shame about the seafood allergy because your Marsanne Rousanne blend cries out for scallops! But, how about a creamy fish pie made by poaching the fish of your choice, making a bechamel with some cheese and chopped parsley, covering with cooked sliced new potatoes and baking. Another good match would be a pork dish - I do it Italian style, cooked in milk with onions, bay, carrot and bouquet garni. Use a shoulder and cook very slowly for 2-3 hours until melting then take the pork out and blitz the sauce which is thick, creamy and full of flavour. And how about griddled salmon with some gentle Thai spicing.

The St Emilion would be good with a good piece of rare meat - a steak or roast of some kind. Did you know that the tannin in robust reds binds with the protein in rare meat to make the perfect marriage as each component softens and brings out the best in the other.

Your Vacqueyras would be wonderful with a long slow cooked lamb shank - the peppery Syrah is a perfect match for this kind of dish.

All this talk of food and wine is making me hungry as it's nearly lunchtime here.

Bon appetit!

Reply by amour, Feb 22, 2010.

Thrilled that you picked VACQUEYRAS (pronounced VA-KEH-RAHSS)..!
V is in the SOUTHERN the end of the expanse of RHONE
villages, north of BEAUMES-de-VENISE, the southernmost village.
The vineyards are below the granite peaks of Dentelles de Montmirail.

Over the years, Vacquerays has improved tremendously.
It used to be too rustic for most palates!
However, it earned the right to carry its own name
on its label, STANDING ALONE for all to see !
This elevation was in 1990.
The wine stands up to the honour.
The regulations on alcohol and vineyard yield
are similar to those of the standard bearer ,
Chateauneuf-du-Pape......there must be at least 50% GRENACHE, 20% each of SYRAH and MOURVEDRE, some cinsault.
Carignan is forbidden!
A small amount of white and rose Vacquerays is produced.
2004, 2005 were normal good vintages.

V pairs welll with rare red meat...I have often had it in
The Aventura Mall in Florida with cured meats.
It is great with lamb.
The wine is similar to flavours, spice, wild herbs.

Domaine La Bouissiere Vacquerays 2007 is good at $32.

Hope that you enjoy yours! CHEERS!
Must run...would re-convene!

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