The essential qualities of wines from the Auxerrois are sophistication, acidity and subtle aromas of exotic fruit, wh...Read more...
Food Pairings for Domaine Trapet Ox Auxerrois
Before I get into all the specifics of tonight's wine, I should mention I have a little cold. Not bad (or I wouldn't waste the wine), but it might make things taste differently than they should. The color, not at all skewed by my cold is a nice straw yellow, so I'm not expecting it to be too bland - it's not terribly pale. On the nose, I am getting some light fruit, green apple maybe. After my initial swirl, I do get a light floral note, still heavier on the apple. A quick taste before we eat (I do enjoy a little wine while I cook, part of the enjoyment of cooking), Mmmmmm... Not bland, but somewhat acidic. This is all good, though - the saltiness of the prosciutto, the parmesan (side note - I do grate my parm fresh rather than the recipe suggested pre-shredded) as well as the cheese tortellini ~ the acidity in the wine does a fabulous job of bringing this altogether into an enjoyable food & wine pairing. Or, as I like to call it a Party in the Mouth.
The essential qualities of wines from the Auxerrois are sophistication, acidity and subtle aromas of exotic fruit, white fruits and flowers. The Auxerrois is a white grape native to Lorraine that also likes Alsace and the Loire Valley where its expansion began in 1950. Its name comes from the nurseries of Auxerre where it found shelter during World War II. Often called "Pinot Auxerrois", it is part of the Moselle, Alsace, and Côtes-de-Toul AOC vineyards. It is also used making Crémant d'Alsace.
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