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Rene Rostaing Côte-Rôtie Côte Blonde 1991

Member Review by vintagesf:

When we first tasted it, it seemed a little closed. It had wonderful fruit, but the balance was off - not enough acid. Over the next half hour, though, it developed into an exquisite wine. The color was bright ruby without a hint of oxidation. The nose was full of fresh strawberries with a hint of leather initially, followed by earthy tones and caramel. The wine developed the acid once it had sufficiently breathed bringing out the strong berry fruits, and complemented both the roast duck and herb-encrusted seared tuna equally well. It went through phases with eucalyptus and violets throughout the meal with only soft tannins. We saved enough for the cheese course as well (and glad we did). A memorable bottle of wine.

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3.99 5 0.5
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Rene Rostaing:
The Domaine consists of 7.5 hectares spread over 20 plots in Cote-Rotie,Crozes-Hermitage,Condrieu and Languedoc but is based in Ampuis  Cote-Rotie. La Landonne and Cote Blonde are the two top of the range cuvees of Cote-Rotie from specific vineyards but the main cuvee is called 'Classique' or 'Ampodium' and that is made from a blend of grapes from 13 other plots. Rene Rostaing also owns Domaine Peuch in Languedoc
Suggested Recipe Pairing presented by
Layered Rice Pudding

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.

View Recipe

Member Reviews for Rene Rostaing Côte-Rôtie Côte Blonde

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Snooth User: vintagesf
11725066
5.00 5
01/06/2009

When we first tasted it, it seemed a little closed. It had wonderful fruit, but the balance was off - not enough acid. Over the next half hour, though, it developed into an exquisite wine. The color was bright ruby without a hint of oxidation. The nose was full of fresh strawberries with a hint of leather initially, followed by earthy tones and caramel. The wine developed the acid once it had sufficiently breathed bringing out the strong berry fruits, and complemented both the roast duck and herb-encrusted seared tuna equally well. It went through phases with eucalyptus and violets throughout the meal with only soft tannins. We saved enough for the cheese course as well (and glad we did). A memorable bottle of wine.




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