A few gift wines : info and suggestions?
Dec. 25th, 2011 @ 11:11 am
Salut tout le monde! So, I have a few bottles of French wine I'd like some info on in terms of taste and pairing with edible accompaniments, anyone care to help? I brought them over as gifts for my family and friends, but haven't had much time to look into them, and some were left for me as gifts by some of my students who I'm sure are more wine-savvy than I. |
I'd like to have my whole family taste the champagnes and the 1998 Sauternes, and I'm giving the Monbazillac, Loupiac, and Caprice de Clémentine as gifts to individuals. Any suggestions about what I can tell them to expect as far as taste, and what one would eat with those in terms of a meal or snack? Without further ado, here are the concerned wines and a photo if that helps!
Sauternes, Chateau Romer du Hayot, 1998, 14%
Monbazillac, Chateau Hut Bernasse, 2005, 12.5%
Loupiac, Chateau de Montalier, 2009, 13.5%
Le Caprice de Clémentine, Côtes de Provence, 2010, 13%
Champange Brut, Ruinart, Maison de Ruinart, Reims 12%
Champagne Brut, Charles Bove, Méthode Traditionelle 12%
Thanks in advance/merci d'avance for any kind of info or help you can give me! I wish you all a very gleðileg jól (Icelandic :), joyeux noël, merry Christmas, and chanukkah sameach!
The sweet whites should go well with a creamy blue cheese (or foie gras if that's your thing). The Caprice looks like a seafood wine which should make it easy to match in Iceland! The Champagne I'd drink on its own though it could accompany pretty much anything not sweet
The Caprice goes well with seafood (though not with oysters) and with anything mediterranean (garlicky, saffroned, tomatoed... also grilled vegs, eggplants, pasta, pizza).
The sweet wines should go with foie gras or Roquefort (not all blue cheese would work, you need something sharp and acidic - not too creamy or bland). They also go with almonds, either sweet or savoury, with figs and all fruity/nutty desserts. Personally I've also got good combinations with crayfish in a Sauternes sauce or a good mushroom stew (the Sauternes has earthy undertones).
I'd have the Champagnes at apéritif, continuing on the first course, either fish (turbot, sole, monkfish) or white poultry meat or vol-au-vent. The Ruinart will be fuller and more complex, so you can match it with something creamier and more flavourful.
Joyeux Noël, and have fun!
Monbazillac is a local wine (I live in SW France) and around here it's drunk either as an aperatif or with fois gras (another local product)
Uhh, the Sauternes and Monbazillac aren't any good. You had better send them to me for, ah, proper disposal.