There are a lot of wines mentioned, so I won’t waste any time on presentation and layout. The tasting notes don’t want to be limited to describing the taste, but will talk more about my personal feelings.
A wine tasting party was held earlier at the Kwun Tong store, hosted by a wine supplier representative from France. Although some of the red and white wines have been tasted before, the guest's explanations gave the editor and colleagues a deeper understanding of each wine.
You can click on the picture to enter the link to purchase the wines in this article. In addition to being of high quality, the price is less than NT$200.
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Domaine St Germain
Located in the Maconnais production area south of Bourgogne, it produces 36 products and has an annual output of 200,000 bottles.
The main grape varieties used are of course Bourgogne's famous red grapes Piont Noir and Gamay, and the white grape Chardonnay.
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Bourgogne PassetoutgrainBrewed with Pinot Noir blended with Gamay. The wine is thin-bodied and has a refreshing, fresh flavor with plenty of crisp berry fruit. This style of red wine is all about freshness. It is best to refrigerate it to about 12°C before tasting it. The taste will be more refreshing and the fruitiness will be more prominent. I didn't like this style of red wine in the past, but at this wine tasting party, I drank it while eating cooked ham with a lighter taste. It felt quite good. It is very suitable for pairing with appetizers, such as sardine, white meat, light cheese, etc. |
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Bourgogne Pinot Noir100% Pinot Noir The wine is thin-bodied, and the taste is also dominated by fresh stone fruit such as crispy burdock. However, it is thicker than Passetoutgrain, with a little more tannin and astringency like burdock skin, and the taste is balanced. It is also recommended to refrigerate to about 16°C before enjoying. It is also suitable for pairing with meals with a lighter taste, and can also be paired with lightly seasoned red meat. |
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Bourgogne Chardonnay100% Chardonnay Lots of bright green apples and lemons, fresh and refreshing, with a little hint of sweetness to balance the taste of the wine, a simple but complete white wine. It is also a good partner for appetizers, and is also suitable with lightly seasoned white meats, seafood, etc. |
For comparison, we drank two white wines from Pays D'Oc in southern France. This production area will be introduced below.
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Badet Clement Chardonnay100% Chardonnay Because this wine has been barrel-aged, the fruitiness is more restrained than the previous one, with less green apple and more pear. The aroma and taste are softer and rounder, and the barrel also brings out a little bit of vanilla. Comparing this wine with the previous one, you can clearly feel the difference caused by barrel aging, which is very interesting. Suitable with cheese, creamy meat, seafood or staple food. |
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Pontificis Chardonnay-Viognier Mainly Chardonnay and Viognier are sometimes used to make liqueur. When made into ordinary white wine, the taste is relatively heavy. I have heard of it, but I have never tasted it. And the information says that this wine is made by blending the wines made from the above two grapes. The pears in the two above become ripe during this period, the apples turn into golden apples, as well as apricots and crisp peaches, with restrained aroma and layered taste. It can be paired with dishes with more seasonings, such as fried fish, pizza, mussels boiled in sauce, paella, lobster, etc. I’m starting to feel hungry as I write this. |
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Then there is a Cotes du Rhone. The main grape in this production area is Grenache. The impression given to the editor is a lighter, simple but refreshing red berry fruit.
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Domaine De Lambisque75% Grenache. Warm and soft red fruits, a little spice, the wine is medium-light, very easy to drink, simple and balanced. For everyday wine, I feel like I can finish a bottle easily. Pair it with some red meat that isn't much seasoned, and plain cheese. |
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Down from the Rhône lies Languedoc-Roussillon, a total of five provinces. The four provinces in the south are Pays D'Oc, the origin of the two liquors mentioned above.
(In addition to using grapes grown in the four provinces, of course, it must also meet various regulations to be called IGP Pays D'Oc)
There are a large number of smaller production areas in the Languedoc-Roussillon provinces, some even comparable to Cru level.
First we have a bottle of Minervois, located west of Languedoc-Roussillon...
(It has been introduced in the previous blog. If you are interested, you can click here to take a look.)
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Domaine De Blayac MinervoisMainly Grenache and Syrah, mixed with Carignan. Mainly fruity aromas such as cherries and blueberries, with a little spice and vanilla. The wine is medium-bodied and slightly thin. It is a cost-effective choice in the direction of Black Fruit. Of course, it is paired with richer meals such as red meat. |
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Chateau Sainte Eulalie Plaisir d'Eulalie Minervois55% Syrah, 20% Carignan, 17% Grenache, 8% Cinsault. Slightly sweeter and fuller than the other one, Black Fruit is richer, like blueberry jam, more spice, very nice. It is probably an enlargement and enhancement of the previous one. Paired with some snacks, it seems better to let the wine play the leading role. |
There is also a bottle of the same brand that is more viscous, but it was not opened that day...
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Another bottle of Languedoc-Roussillon Pic-Saint-Loup from the Northeast.
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Domaine De Villeneuve La Muse Pic-Saint-Loup60% Syrah, 30% Grenache, 10% Mourvedre It is not as sweet and thick as the previous one, but it has more spices, such as cinnamon and cardamom. The fruity aroma is also that of blueberry jam, which is more elegant. Also paired with stronger flavored staple food. |
On the whole, I feel that Languedoc-Roussillon or Pays D'Oc wines have lower acidity and tannins, soft taste, and are suitable for Hong Kong people's food tastes.
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The record of this tasting party ends here.
The editor’s biggest gain, apart from the above knowledge about red wine, is that I discovered that the red wine with a lighter taste may not be enjoyable when drank alone, but it is very addictive when paired with a cooked ham with a lighter taste.
Then I got fat again.