Tag Archives: Roussillon

the good and the great

One of the endearing features of tasting wines in situ is discovering the range of wines produced.  Most areas will have a wine style that they do really well, occasionally outstandingly. But alongside those wines will be competent wines, sometimes from local grape varieties, sometimes from the well travelled international brigade.  The Tuscan white Vermentino would be a good example of competence and local interest.  It’s normally not as good as the great reds of Tuscany, there might be better Vermentino in Sardinia, but it still well worth it.

Dinner with friends who have a house in Roussillon was an excellent second best to tasting in situ.   Five wines, four from the locality, give a snapshot of the lively Roussillon wine scene and fill out the picture gained by the visit of Jean Pla from Maury last autumn.  The first two were a fun rosé sparkler and an interesting white, a Maccabeu-Viognier blend – try saying that clearly after a few glasses!   I shan’t write up these two in detail as they will figure in Andover Wine Friends’ summer tasting/party in July … watch this space!

Brief digression – in the picture we have a lively Welsh wine, sourced by star wine restaurant,IMG_0173   The Harrow Inn, as part of  a summer menu. This is Ancre Hill’s Welsh Regional Wine (mainly Madeleine Angevin), initially leafy like Sauvignon Blanc but then quite complex fruit  on the palate and a good finish.  Well worth a try.  If not ‘great’, certainly ‘good plus’ and proof there is life in the British wine scene.

To return to Roussillon, the star wines are undoubtedly red, in both dry and sweet styles.  Typical of the quality and value is this Corbieres,IMG_0178 Domaine du Grand Arc, Aux Temps d’histoire 2008, mostly the Carignan grape.  On the nose is deep red fruit with a pleasant layer of oak, then substantial structure on the palate, balance, great depth of ripe fruit with a refreshing and long finish.  It’s a perfect example of what the area does really well and at 12 euro.  

Second digression: with the cheese course we tasted the  characteristic wine of the Jura, far away on the Swiss border of IMG_0179France.   Les Coteaux de Val de Marne, Côtes de Jura 2008, is made from the indigenous grape, Savignin.  This bottle was a normal table wine though the wines from semi-dried grapes are perhaps more famous.  With its bright if pale yellow colour and intense apple aroma, this went perfectly with the local cheese, Comté, quite light in weight but with good acidity. I like the home made label. 

Finally, to return to Roussillon, and to perhaps its most famous wine, sweet red Banyuls.  If you are setting a challenge for food and wine matching, IMG_0182chocolate and chilli pots are pretty much up there with asparagus or raw artichokes in difficulty. But Maury’s big, sweet, structured red is where to head.  A vin doux naturel, ie with added spirit, gives a heady 17˚ of alcohol.   You can just see the legs on the glass in the photo with all that extract and alcohol.   This was the vinous climax and after a splendid evening, we left the car at our host’s house and walked home. 

Thanks to Paul (whose rack of lamb with a lemon and nut crust is not to be missed!) and Penny for their splendid hospitality. 

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Roussillon – sunshine and big fruit

Some wines have a defining quality.  The sharp acidity and mineral quality of Chablis or the big bones of Molletieri’s Taurasi have been commented on in recent posts.  The defining character of Roussillon’s wines is sunshine and lots of it.  Tucked up against the Spanish border, this Catalan region is literally sun-drenched, with the most hours of sunshine in France.  And it shows in the bottle and in the glass.

Here’s a typical example of the dense, red fruit, with the IMG_4162purple rim of a young wine.  It’s a product of the hundreds of hours of sunshine and of wine making which mainly tries to preserve the fruit flavours in the finished wine.

Our guide to Roussillon was Jean Pla, negociant, vine and wine consultant, from the village of Maury.  If you want to join the current gold rush into the south (cf Tuscany’s Maremma), he is your man (www.restocave.com).  At the invitation of Paul Gumn, one of our  IMG_4177 IMG_4179

members who has a house in the area, Jean and his wife, Genevieve, flew from Beziers to lead the tasting for Andover Wine Friends.  On a blustery November night, Jean’s genial nature and good humour, great pictures of Roussillon and excellent wines certainly lifted the spirits.  And as the reds really cry out for food, Paul had also bought regional cheeses and wild boar sausage to go with the wines.

Jean Pla’s selection of wines showed three great strengths of the Roussillon wine scene: powerful modern reds, innovation, the tradition of world class sweet red wines.

Modern reds

With all that sun and the heritage of Grenache, Carignan and Syrah, it is hardly surprising that Roussillon produces great, big, fruit-led reds.  First, kill your wild boar, roast over a spit for half a day, gather the tribe and crack open some bottles which will stand up to any meaty challenge!  15˚ is common place on the label but only because of legal reasons for not declaring a higher percentage of alcohol.  But this is not to say that the wines are unbalanced.

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Here we have two wines at different quality levels. The Sarrat on the left is a quality wine which costs €12 in France. It’s made of Grenache, Carignan and Syrah, with only the last named spending 6 months in casks – so it’s red fruits all the way, smooth, with enough acidity to make this big wine highly drinkable.  By contrast the L’enfant perdu on the right is a serious customer, €20, with more use of oak ageing. It is initially more restrained on nose but with a dense bouquet with some balsamic notes and then a great intensity of fruit in the mouth.  It would be  great wine for ageing.

Innovation

Jean Pla also introduced his every day wines with which he has had a great success in the Japanese market – how the world of wine has changed! His entry level duo, red and white, are a good value €5 and have cheeky labels!

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What’s in the bottle is just as good: predictably gorgeous red fruits in the red with good grip from the acid and tannins.  Made basically

from Grenache, it also has a touch of Syrah and Carignan to help with Grenache’s proneness to exposure to air in the winemaking.  Also shown above is the old vine Grenache – here old vines means 80 year olds!  The wine spends two years in older, large, oak barrels and is a big leap up in seriousness – again a big mouthful of red and black fruit, smooth but with great depth of flavour, satisfying.

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More of a surprise was the white with its good fresh nose, herbs and slightly nutty.  Made from Grenache blanc and gris (ie the white and pink version of the red grape), and grown on the schist rather than limestone/ clay, it was refreshing, with good fruit and plenty of structure to stand up to food.  And with a couple of angelic grape pickers on the label!

Traditional sweet reds

Roussillon’s fame in the past has been for its sweet reds.  Banyuls and Maury are the big names.  These wines are made by adding high strength spirit to a partIMG_4153 fermented wine. This stops the fermentation while there is still a ‘natural’ sweetness about the resulting wine, hence the designation, vin doux naturel.  The tasting included three such wines, the first an innovation, being white!  This was the product of the large company, Mas Amiel, perhaps aimed at those who will be surprised by the idea of sweet reds.  The wine was fruity and herby, not too sweet, far too quaffable …

But the stars of the show were the pair of sweet reds, one a recent bottling, the other, like a grande dame, IMG_4150keeping her age a proper secret.     These are the traditional wines of the area and it’s great that they are still being produced, alongside the new trend for big, dry red wines.   Both come from the Domaine des Soulanes in Maury with the 2008 showing a delicious fruity nose and a great combination of red fruit, refreshing acidity and balance in the mouth.  The trick is the relatively simple process: make wine, add alcohol, store in stainless steel for three months, bottle, sell after one year … The kick for the unwary is the 16.5˚  of alcohol and all for €11 for a full 75cl bottle.

By contrast the Hors d’Age was something really special.  By law it must be 5 years old but this old hand was in fact the 1992 vintage.   Once it was poured you could see the effect of long term ageing.  IMG_4171The IMG_4165

pictures don’t quite capture the amber to brown colour, quite a shock after the vivid purple/reds of young grenache.  In the glass, there was a symphony of sensations – beautiful oxidized notes of nuts, caramel or toffee, figs, and then underneath all that you could still taste red fruit. And the flavours went on and on.   Here’s to the sunshine of Roussillon.

Postscript: Paul Gumn gave us a bottle of ‘Three Trees’ to taste.   ‘Eating, drinking, dancing’ says the label; or IMG_4286more conventionally, Vin de Pays des Côtes de Catalanes, Domaines de Majas. A powerful and fresh wine made from Grenache Noir and Carignan, with a bit of Cabernet Sauvignon for backbone.  Great drinking, ‘only’ 13.5% alcohol, great with food, easy to drink, didn’t attempt the dancing. 

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