Vintage Turkish
If you're in the market for French wine and food, why not consider the region of Pays de la Loire in central France? You can find a bargain, and I hope you? Ll have fun on this fact-filled wine ...
If you're in the market for French wine and food, why not consider the region of Pays de la Loire in central France? You can find a bargain, and I hope you? Ll have fun on this fact-filled wine education tour in which we review Bourgueil red wine based on Cabernet Franc perhaps with a touch of Cabernet Touraine Sauvignon from Western in the heart of the Loire Valley.
The Loire Valley ranks third in total acreage of wine vineyards eleven of France in growing regions. More than a thousand kilometers (thousand miles) the Loire is the longest river in France. In several regions covered by the roster that will from west to east. First is the region Nantais whose primary grape is the white Muscadet. Then comes Anjou-Saumur whose most important grapes are the white Chenin Blanc and Cabernet Franc red. In Touraine the main target are the grapes Chenin Blanc and Sauvignon Blanc and red grape, whose principal is Cabernet Franc. Finally comes the Central whose primary white grape vineyards is the Sauvignon Blanc and red grape, whose principal is the Pinot Noir. Sooner or later we will review at least one wine from each of these regions.
Bourgueil is a city of market surrounded by caves and vineyards. Go north a little to the Cave Touristique Shady Dive Bouteille (Cueva de Tourisme de bottle) which is full of local wines. Do not miss Benedictine Abbey of Bourgueil (Bourgueil Abbey), where according to legend, the Cabernet Franc grape was first planted in 1089. Stop by the Museum of Popular Arts and Traditions (Art and Traditions Museum). Then proceed about 12 miles (19 kilometers) north of the castle of Langeais, a mid-fifteenth century castles of the Loire.
Before reviewing the Loire wines and imported cheeses that we were lucky enough to buy at a local wine shop and an Italian food store, here are some suggestions of what you eat with indigenous wines when touring this beautiful region. Start with Rillettes aux Quiche (Quiche with thick pork Pate). For your second course Beuchelle taste, Tourte aux Rognons (gizzards and Kidney Pie). Enjoy dessert and Nougat de Tours (Tours nougat).
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the total sale price.
Wine Reviewed Yannick Amirault Bourgueil Le Grand Clos 2004, 13.0% of alcohol near $ 17
Let's start by quoting the marketing materials. Yannick Amirault is said to be one of the best producers in Bourgueil Loire Valley CA. In fact, Classement French publication (2005) called it the best in the region, commenting in the last ten years, the wines of this domaine have emerged as the most complex and the most consistent of the names Bourgueil and Saint Nicolas de Bourgueil. The wines of the estate is characterized by the body, cleanliness, charm and a rich harvest, aristocracy. And now for my consideration.
My first meal consisted of commercially prepared roast beef ribs with a sweet sauce with rice and salad Turkey. The wine was round and black fruit dominant. The acid had no trouble cutting the fat. This wine was full, but brief.
The second meal was all whole wheat spaghetti with a commercial tomato spaghetti sauce boosted with a mixture of garlic, red pepper, mushrooms multiple, olive oil, anchovies, capers, olives Greek and Parmesan cheese. Bourgueil fills the mouth, round, and dark. I do not remember the last timeI enjoy both pasta and wine.
The final pairing involved breading chicken cutlets, potato croquettes, and caponata, an Italian tomato purchased, pepper, onion, and eggplant salad. The wine was dark and round, however, does not overwhelm the chicken, perhaps because it is fried. It was a good accompaniment to the salad and fruit-flavored eggplant. I felt that I had no fresh fruit juice. The wine was a no-go with pistachio nougat.
The first pair was cheese with a Emmenthaler German (Swiss) cheese. The wine retains its acidity and flavor, flavored snuff and black cherries. Then I tried goat's milk cheese called Poitou Charente from west central France. The wine was round and relatively powerful.
The verdict end. I am happy with this wine and would buy again, especially if I could do at a better price, but there are so many Loire Valley wines to taste, not to mention the wine other regions of France.
About the Author:
Levi Reiss has authored ten computer and Internet books, but to tell the truth, he would really rather just drink fine French, German, or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines. Visit his Italian wine website www.theitalianwineconnection.com .
Article Source: ArticlesBase.com – I Love French Wine and Food – A Loire Valley Bourgueil
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