A Wine Lover's Weekly Guide To $10 Wines - A French Pinot Noir By Rothschild
Last week's wine came from a groundbreaking California winemaker, Robert Mondavi. This review is devoted to a wine made by a famous French winemaker, Baron Philippe de Rothschild. Prior to their death, these two giants collaborated; their most famous joint effort is the very pricey and probably overpriced Opus One, a Cabernet Sauvignon. Today's wine is a Pinot Noir from the up and coming Languedoc region of southwestern France. While Pinot Noir is a common and often prized red grape variety grown in many parts of France it is somewhat of a newcomer to this major, but not prestigious wine growing region. So let's see what happens when we combine a great grape, an up-and-coming wine region, and a famous wine house in a low-priced bottle.OUR WINE REVIEW POLICY All wines that we taste and review have been purchased at the full retail price.Wine Reviewed Philippe de Rothschild Pinot Noir 2008 12.5% alcohol about $10Let's start by quoting the marketing materials. Tasting Note : Medium red violet; aromas and flavors of dried red berries, sour cherry, cranberry and spice, with a hint of vanilla; dry, medium bodied, soft yet balanced palate; good length. Serving Suggestion : Vegetarian lasagna,オークリー サングラス
, roast pork and grilled salmon or burgers. And now for my review.At the first sips the wine was earthy with nice, round tannins. Its first pairing was with a commercial honey and garlic chicken breast accompanied by rice and a Moroccan-style tomato and garlic salsa. The wine showed soft acidity and tobacco. With the salsa the wine's earthiness intensified but it also became harsher.The next meal consisted of a slow-cooked beef stew. The Pinot Noir was nicely acidic but the earth taste was almost completely gone and there wasn't much fruit. I added some powerful green jalapeno pepper sauce the wine grew marginally stronger.My final meal involved a boxed eggplant parmagiana slathered with parmesan cheese. While the nice acidity of the wine met the acidity of the tomato sauce, there was not a lot of fruit.I finished this bottle with two local cheeses. With a yellow cheddar the Pinot Noir was fairly muted. It was a bit sweet with a taste of cherries,オークリー フロッグスキン
. With a stronger tasting asiago cheese the wine picked up a bit of intensity but not really enough.Final verdict. This wasn't a close call; I definitely don't plan to buy this wine again. Even at this price it wasn't really up to snuff.
Clams A La Du Chef
Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don�t like but you will find that by adding all the ingredients gives a nice balance to this dish.Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off.Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam,オークリー ゴルフ
, loosen the calm from the bottom part of the shell.Herb Butter for clams:ButterMince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic Add some Pernod wine, Anisette, and a few drops of tobasco sauce Mix the above ingredients together.Place some of the herb butter mixture on each of the clams then place a � slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubblie and brown. Now it�s up to you to enjoy it.Remember you can us as much or as little of the ingredients that you like because your making this to your taste, but personally I like the wines. �enjoy�
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