Treat Your Palette To This... - a list by scottcalvert

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Notable French wines and accessories for enjoying them.

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Riedel Vinum Single Decanter (in this case, for white wines)

First to recommend

Description

I have always felt that more wines should be presented in decanter, especially the great white wines of Burgundy and the Rhone Valley. This
has two very important effects: first, most great whites from these regions need several years to develop to their full potential which means that the aromatics of the young wine will be very tight and
decanting can alleviate this problem; second, most restaurants in this country serve these wines far too cold and some time in a decanter (or for that matter, in the bottle left on the table) will allow the wine to come up a bit in temperature.

Updated Jun 1, 2006

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The wines of Domaine Weinbach

First to recommend

Description

These are some of the best Alsatian wines made and offer a wide range of flavors in dry to medium sweet styles. I always found that her accent on acidity made for wines that could offset richness in the food very nicely and that gave me the opportunity to use a moderately sweet wine to start the meal without overpowering the following wines and dishes (I have been faced with a first course of foie gras on several occasions).

Updated Jun 1, 2006

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Domaine Saint-Siffrein Chateauneuf-du-Pape

First to recommend

Description

This is a less expensive Beaucastel in every way. All the complexity and gaminess with a little more elegance on the palate. Pure breed. Perfect balance and tons of spice. This wine is very expressive and
very useful with lots of medium bodied dishes that require meatiness and earth in the wine. The price has made it one of the best ways to use a Chateuneuf regularly on my tasting menus.

Updated Jun 1, 2006

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Domaine Rolet Vin de Paille

First to recommend

Description

This is a remarkable and versatile dessert wine that has a lot to offer pairings with dessert and foie gras. It is honeyed and layered, ripe pear scented and viscous without being cloying at all. There is usually a little oxidation that makes it perfect for cheese dishes as well and has tons of spice and nuts in the finish to round it out. One of my favorite wines to pair with at the Inn.

Updated Jun 1, 2006

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Pol Roger Champagne 'Cuvee Winston Churchill'

First to recommend

Description

I can't say anything that hasn't already been said about this extraordinary Champagne, it's the best there is and has been my favorite for a long time. It goes with virtually any first course and finishes a meal like nothing else. Give me some caviar and oysters and
I'm in heaven.

Updated Jun 1, 2006

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Vacu Vin Wine Saver

14 people recommended this item

Description

Remember- you are only supposed to have one or max two glasses of wine for the anti-oxidant benefits. So don't drink it all at once. Use the Vacu Vin to help keep your wine good so you can savor a bottle over a couple of days. (via auntbeep)

Updated Nov 28, 2006

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Domaine Dumazet Condrieu

First to recommend

Description

He makes 2 Condrieus (which are usually quite different stylistically and can handle a wide range of foods from tropical fruity, rich dishes to delicate, citrus driven seafoods, the flavors range from fresh
apricot and young peach to overripe banana and always with a perfect mineral backbone and palate texture, again, it’s all about a complex palate to work with complex dishes.

Updated Jun 1, 2006

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Domaine Michel Gaunoux Corton-Renardes

First to recommend

Description

This is one of a handful of wines that can still be called classic Burgundy in the face of all of the "Parkerized" wines now being produced, the acidity here makes this gamy wine one of the most versatile wines I've ever been able to use in pairings. It also helps that all of Jacky Gaunoux's wines age almost indefinitely and develop an amazing level of complexity with which to play. I still salivate every time I think of this wine with The Inn at Little Washington's Squab with Wrap with Hoisin sauce and forest mushrooms.

Updated Jun 1, 2006

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Domaine Marc Sorrel "Les Rocoules", Hermitage white

First to recommend

Description

Well, what can be said about one of the world's best white wines. It's all about texture and feel. The palate is massively oily and hugely structured. The nose is pure honey and peach blossom, lots of spice too. The wine is opulent and rich when young and refined and gloriously soft when aged. Perfection.

Updated Jun 1, 2006

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Domaine Henri Bourgeois Sancerre ”€˜Etienne Henri”€

First to recommend

Description

This wine (usually released with at least 6-7 years of bottle age) is really interesting for use with food, it tastes like a combination of a great young Sancerre and an older white Burgundy. It is barrel aged and shows an almost pure mushroom scent on the nose along with old-school Sancerre grassiness. Really unique combination for certain foods and of course it only gets better as it ages.

Updated Jun 1, 2006

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scottcalvert

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