|Luke checked in with us ahead of the impending North American harvest for 2011 in Oregon. While in Portland, he met up with some of our campmates from Burning Man 2011 who offered up a home-cooked meal of Madras curry & vegetarian samosas from scratch. These are the wines he paired with that meal.|
WHO: Domaine Eugène Carrel
WHAT: 100% Jacquère
WHERE: Jongieux in the Savoie/Savoy AOC of France
HOW: Stainless Steel Fermentation, No Malolactic Fermentation
WHY: Slight yellow straw color for this Savoy white. While it didn’t really fit what I was looking for, it ended up being a nice acidic white that paired well with the yoghurt-based dough of the samosas. Grapefruit rind was the main note for the nose with a bit of honey hanging out in the back. The palate showed light lemon, slight crème brûlée and sweet pea. For $12, it was just fine, but the food pairing might’ve benefited from a wine with more oxidative characters like those of the Jura..
WHO: Mas de Libian
WHAT: 75% Grenache 25% Syrah
WHERE: VDP Coteaux de l’Ardèche in the Rhône Valley Wine Region of France
HOW: Grenache & Syrah are fermented together & undergo malolactic fermentation.
WHY: Did some digging and found out that this is a 100% biodynamic wine named after the game of petanque played in provence. If you’ve followed Hipster Enology for any length of time you know how enamored we are with bocce ball, a close relative of petanque. The Vin de Petanque had cherry and earth in the nose; expressing a lot of what one would expect from a Grenache/Syrah blend. Candied dust, ripe plum and green bean are the notes for the palate. This wine should be served chilled and was excellent with both the Madras curry and the Samosas. Given that the holidays are right around the corner, this will be a go-to wine for my holiday fare since I quite liked it. The only problem: finding it.