Perrin & Fils Gigondas 2005
Geology Old, stony terraces that lie over sandy marl and pliocene age clay. Grape varieties 80% Grenache, 20% Syrah. Winemaking The sheltered site of Rasteau results in early ripening of the grapes. The harvest is heated before fermentation, as at Beaucastel. The wine then undergoes long vatting, with no cap-punching. Maturing 90% in stainless-steel tanks. 10% in casks. Ageing in bottles for 6 months before shipping. Tasting notes A deep red colour. The nose is typical of ripe grenache, with aromas of roasted fruit, vanillaand pepper. The mouth is full-bodiedand suave in texture. The flavours are reminiscent of black fruit and cocoa, and the finish is intense. Serving This delicious wine is very easy to like and will go well with full-flavoured country cooking. Will cellar well for 6/7 years.
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Dark Ruby color, Very expressive aromas of pepper, raspberry, smoke and cured meats. Angular with noticable tannin. Red fruit a bit of bitter coffee. Finish is medium long and drying. This is good but some time would allow the flavors to catch up to the amazing nose on this wine.
Food Pairings for Perrin & Fils Gigondas
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