The Sommelier’s Suggestions | March 18 2022
Here is a new column from our in-house sommelier, Claude Boileau, Certified Sommelier and WSET3. To get your weekend off to a good start, he will suggest different food and wine pairings to try. Let’s start right away with the Sommelier’s Suggestions for March 18, 2022.
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The Sommelier’s Suggestions for March 18 2022: France
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Le Caillou Côtes du Rhône 2020
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The Côte-du-Rhône still surprises, with a little organic and natural gem that radiates and seduces in the mouth . . . freshness and elegance combined! Its colour is slightly golden and it offers yellow apples, candied pear, peach and citrus peel, white flowers, sweet almond . . . how full, it delights the taste buds and comforts. Everything to embellish a fillet of Amandine sole, a shrimp risotto or a firm cheese.
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Varietal: Grenache blanc 50%, Viognier 35%, Clairette blanche 15%
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Bourgogne Le jet de Pierre 2019
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Bourgogne Le Jet de Pierre 2019
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Get away from it all a little further north in Burgundy (more precisely in the Côte d’Or) and forget about time. A flight of yellow apples, ripe pear, toasted, buttery and finely woody notes (12 months aging in barrels), all with a caressing texture, enriched by a beautiful minerality. Great art, without inputs and in organic philosophy, signed John Bambara. Comfort wine, wine of alliances whether with a white fish in sauce, a seafood platter or a grilled pork tenderloin with apples.
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Varietal: Chardonnay 100%
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The Sommelier’s Suggestions for March 18 2022: Spain
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Condado de Haza Ribera del Duero 2018
Condado de Haza Ribera del Duero 2018
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Sunflower from Spain, a wine of light that warms and surprises. A result of the know-how of the Fernandez family, which fortunately favours sustainable initiatives. On the palate, a delight of berries, including blackberry, cherry, caramel and cocoa with melted even velvety tannins that dazzles. It’s medium-bodied, oaky (18 months aging in oak barrels with light to medium toast) and a long finish. Everything to enhance steak and grilled vegetables, ribs or Iberian sausages.
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Varietal: Tempranillo 100%
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Discover the other articles by Sommelier Claude Boileau
