"Steven Tanzer 90-93: Medium ruby. Musky aromas of black fruits, violet, leather, smoke and bitter chocolate. Rich, s...Read more...
Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice
Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Pinot Noir Wines
Food Pairings for Domaine Vincent Girardin Pommard les Rugiens Premiere Cru
"Steven Tanzer 90-93: Medium ruby. Musky aromas of black fruits, violet, leather, smoke and bitter chocolate. Rich, sweet and full, with flavors of dark berries, mocha and earth. A distinctly masculine style, finishing with serious, youthfully tough tannins. The most complex of these 2002s to this point."" (4/04) 90+: Medium ruby-red. Cherry, currant, plum, leather and chocolate on the expressive nose. Aromatic and bright in the mouth, with penetrating flavors of redcurrant, iron and tobacco. Classy and delineated Pommard, with impressive inner-mouth energy. Compared to the 2003, this finishes with much more grip. (3/05) Wine Advocate 88-90: Tightly wound and in need of cellaring, the brooding 2002 Pommard Rugiens offers spicy blackberry aromas. On the palate this medium-bodied wine displays outstanding depth and richness to its oak-laced black cherry flavors. It ends on a firm, slightly rustic finish. Drink it between 2008 and 2014. (6/04) Geoff Kelly 17.5: Rich pinot noir ruby, towards the darker end of the Girardin field, much richer than the average of a set of Rousseaus, for example. Against the set of relatively clumsy de Courcel Pommards, this wine shows exactly what Pommard is about: beautiful cherry liqueur bouquet, some florals but not of the intensity in the Cote de Nuits, but making up for that with the smell of ripe fruit. Yet there is no hint of over-ripeness. Palate is rich, round, firmed with oak older than the grands crus, just slightly tannic (as yet) burgundy which will cellar 10 20 years. GK 11/04 """
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