Carl Ehrhard Spätburgunder Blanc de Noirs trocken, Rüdesheimer, Rheingau (DQ) 2011, 12%, €17.80 Karwig Wines
A rosé by any other name.
Blanc de Noirs: a white wine made from red grapes! The Pinot Noir grapes are pressed and left on the skins for only a small amount of time, giving this red wine a clear colour with a hint of rose. The wine is fermented 50% in stainless steel and 50% in mature oak barrels giving both a freshness and maturity.
Rose/gold is the attractive colour and you’ll see lots of micro bubbles hanging around. The inviting floral aromas are the next sign that this is going to be good. And your feelings are soon confirmed by the beautiful concentrated fruit flavours, with a pleasant tingle. It is smooth, with a gorgeous balance. Crisp and refreshing from start to long finish, this is a treat and Very Highly Recommended.
Pair with fresh cheese, salads, poultry, seafood or enjoy on its own.
Chateau Paul Mas Clos du Mures, Coteaux du Languedoc (AOP) 2013, 14.5%, €21.15 Karwig Wines
You’ll see Vinus the heron on the front label of these wines. The story goes he preferred eating grapes grown on the clay and limestone hills of the hillsides of the Hérault Valley to the fish from the river. And so the heron was adopted by Paul Mas as the symbol of the quality of the fruit.
The fruit in this case is a blend of Syrah (majority) and Grenache, “a marriage made in heaven” with the promise “of some delicious pleasures”.
Colour is a deep purple and there is an intense nose, mainly of dark fruits. On the palate it is rich fruit, some spice, toasted notes and fine tannins; it is well balanced and the finish is strong and long. This smooth customer certainly delivers on pleasure and is Very Highly Recommended.
Food pairing suggestions: 17 to 18°C with preferably pasta dishes, beef stews, red meat, game, pate and soft full flavour cheeses.
Jerome Quiot Gigondas (AC) 2010, 14%, €25.15 Karwig Wines.
First things first: decant this dark red, a delicious blend of Grenache and Syrah, vinified “according to traditional methods”. Serving temperature should be about 16 degrees and do serve it “in large glasses”. Matches recommended are cooked pork, lamb, red meat, duck and olives, cheeses.
Rich fruit and warm notes of the local scrub (garrigue) abound in the aromas. All that is found too on the palate, some spice too; quite a Rhone classic really with a long finalé. Very Highly Recommended.
