Wine Talk

Snooth User: CheloSpahn

Wine taste "Chateau Saint Martin"

Posted by CheloSpahn, Nov 8, 2012.

Well Guys,

I've been a little busy on work but tonight I have the time to publish another taste I went.

This time it was directed by Madame la contesse Adeline de Barry (The owner of the famous provence wines Chateau Saint Martin). We tase 5 wines from them, 3 roses, 1 white wine and 1 red wine.. and these were the wines:

Rose des platanes / Vin de pays / Grenache, syrah and carignan

A very ligth rose wine. Very fruity and fresh. Not so mucho to say about this wine. We eat it with a Corvina Ceviche with lavender and olive oil

N°2 Chateau Saint-Martin rose / Grenache, cinsault, syrah and carignan / 2011

This wine has a brigthter onion peel color. Floral aromas combined with strawberrys, also very ligth and medium acidity. We eat it with a lentil organic taku-taku breaded with panko, "suero costeño" and olive oil.

Note: Suero costeño is a type of Coastal Colombian cream cheese.

Chateau Saint-Martin Cru Classé Grande Resserve rose / Grenache, cinsault, tibouren, carignan 2011

What an excellent wine. Rigth acidity, unctuos fruity and has a butterscotch interesting aroma. This wine is a classical provence white wine, with no pretentions and surprising. We eat it with crunchy salmon with a honey, ginger sauce and arugula.

Chateau Saint-Martin Cru Classe Grande Reserve / Clairette, rolle, ugni blanc 2011

Pale gold color. This was a very fun wine, honey and peach appeared on the nose. I found Pleasant aromatic palate with notes of honey again a long lasting and sweet finale of white peach. We eat it with Baby octopus with peruvian "Causa" and tapenade with wasabi.

Note: Causa is a peruvian preparation wich base is smashed potato with Panca Ají. (a little spicy)

Cuv{ee Comtesse de Saint-Martin / Grenache, syrah and carignan 2005

This wine has 12 month on french oak barrel. Intense carmine color in the nose I found aromas of black fruit, gingerbread and liquorice. When you dirnk it the notes of peppermint and cocoa explodes with a complex and elegant palate with velvety tannins. We eat it with a veal ossobuco on a dark chocolate/demiglace sauce and a piece of toasted integral bread.

Hope you guys like my post!

I drink wine therefore I exist!


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