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A good glass of... Les Aubes #Vacqueyras Domaine Santa Duc 2012

1 October 2015, by Sebastian Nickel
Yves Gras du Domaine Santa Duc

Opening a bottle of Vacqueyras always announces a special moment of enjoyment, as well as a delicious dinner. In a certain way the AOC Vacqueyras represents something noble, valuable and historical. Although classified Cru of the Rhone Valley “only” 25 years ago, the wines of Vacqueyras look back on a very long history and they are closely linked to the history of the great wines and terroirs of France.

To accompany this wine, I had grilled duck breast provided by a refined figs duo: half of them grilled, the other half stewed with balsamic vinegar. What a feast! Served relatively cool in the carafe (about 14 ° C), on a hot summer evening, the bouquet was quite explosive and charming from the very beginning, full of plums, walnuts, figs and cinnamon. And on the palate? Soft and round due to the grape varieties (80% GRENACHE and 20% SYRAH), full-bodied and concentrated as prescribed by vintage, backed by pleasant cooling acidity due to the sandy and stony terroir, battered by the cold Mistral wind.

An originally wild, already somewhat tamed wine, whose aging potential should not be underestimated. The wine may indeed show an increasing amount of spice, cocoa and dried fruits over the next 4 to 6 years.

FOOD MATCHES FOR CARNIVORES: Except grilled duck breast with figs, the wine will be delighted by teriyaki beef, but will also appreciate a simple veal roast with it.

FOOD MATCHES FOR HERBIVORES: You should look for intense, concentrated food and flavours to accompany this wine. Tomato oregano tarte tatin, risotto with porcini mushrooms and Hokkaido-pumpkin or Tagliatelle with oyster mushrooms and pesto will perfectly do the job.



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Champagne Paul Lebrun


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Château du Cèdre


Le Clos l’Abbé


Parler vin avec les mains


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