By now many people know that the Languedoc region of southwestern France can be a fine area for relatively inexpensive wine. Can be. Today’s offering comes from a family whose history and Chateau dates back to 1620. This Chateau, inspired by Versailles, was extended in 1670 by the same architect who built the Orangery at the big V, if you are into that sort of thing. This rosé, 50% Cinsault, 20% Merlot, 15% Syrah, and 15% Grenache comes from one of Vignobles Lorgeril’s seven vineyards. It carried the lowly Vin de Pays D’Oc French wine appellation. A lot of producers offer wine tastings, how many can organize a wedding in simili-Versailles? And you’re only about 4 miles (6 kilometers) from the fortified city of Carcassone, a UNESCO World Heritage site. The companion wine is a fairly inexpensive Chilean organic rosé.
Let’s start with the marketing materials. “Tasting Note : Salmon pink color; soft floral, raspberry, strawberry, and citrus aromas with a mineral note; medium body, dry, berry and citrus flavors, moderate acidity and clean finish. Serving Suggestion : Serve with shrimp and pasta or lobster salad.” And now for my review.
At the first sips this wine was quite sweet and refreshing providing acidity and little fruit. My first meal centered on an omelet enlivened by basil, thyme, crushed chili peppers, and processed American cheese, which rounded the libation’s acidity and provided a bit of strawberries. Steamed broccoli rendered the drink metallic, I’m thinking bronze, and darkened the strawberries. A Turkish salad composed of sweet pimento, tomato paste, dried parsley, hot peppers, vinegar, and spices proved too strong for our Languedoc friend. A strawberry frozen yoghurt accented the liquid’s acidity and sensation of metal. The second dessert was a vanilla pizzelle, an Italian waffle cookie and in response the rosé tasted burnt, lots of burnt.
My next meal centered on a store-bought chicken pot pie. My glass responded with crisp acidity, strawberry, and citrus. Adding a generous amount of Chinese hot chili sauce to the dish intensified this drink’s acidity as its fruit declined. Fresh blueberries rendered the wine wispy. Swiss dark chocolate with orange flavor and almonds sweetened and lightened the liquid, In fact it almost disappeared.
The closing meal started with Japanese rice crackers. In response little Versailles offered bracing acidity and not much else. Then came a boxed Baked Ziti Siciliano that I doused with grated Parmesan cheese. The liquid was somewhat sweet with very little fruit. Paired with fresh strawberries, the wine was a bit metallic and not much else.
Final verdict. I will pass on this one.Access the companion wine A Chilean Organic Rosé.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would
rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario
French-language community college. His wine websites include
www.theworldwidewine.com and http://www.wineinyourdiet.com
Visit his website devoted to italian travel www.travelitalytravel.com
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