Because I tend to have an affinity for blends, it would only
seem natural that my curiosity for wine would ultimately gravitate toward
Bordeaux – perhaps it should have started there. So for the second week in a row, I'll share a Bordeaux. Bordeaux wines after all, for
the most part, are inherently blends either red or white. Red Bordeaux are generally either
predominantly Merlot or predominantly Cabernet Sauvignon. Those that are predominantly Merlot are considered
“right bank” and those predominantly Cabernet Sauvignon are considered “left bank”.
The main river in Bordeaux is the Gironde. Two smaller rivers,
the Dordogne and the Garonne, feed into it. Together, the rivers are shaped
almost like an upside-down Y. If you're standing in Bordeaux facing west,
toward the ocean, the "Left Bank" is south of the Garonne and Gironde
rivers, and the "Right Bank" is north of the Dordogne and Gironde
Rivers. (The area in between is known as Entre-Deux-Mers.)
The left bank vineyards are dominated by Cabernet Sauvignon
and the right by Merlot. It should be mentioned that other varietals that can
be added to red Bordeaux wines in addition to Cabermet Sauvigon and Merlot are
Malbec, Cabernet Franc and Petit Verdot.
This week’s Wine Wednesday feature the 2010 Chateau Arnaud Bordeaux
Supérieur is an example of a red, right bank Bordeaux, predominantly Merlot (70%
Merlot and 30% Cabernet Sauvignon and Cabernet Franc). How can you tell by
looking at the bottle if it’s right or left bank? Well, you sort of need to know the region. On
the back of the bottle it indicates this wine is from Saint - Émilion an AOC in
the Bordeaux region, which is right bank, thus likely this wine is predominantly
Merlot.
On the nose - blackberry, violet and a hint of spice. On the
palate, raspberry, moderate tannins (right bank are usually less tannic than
left bank Bordeaux wines) and a touch of cocoa on the lingering finish. We enjoyed this with Jambalaya one night and
with Grilled Lamb Chops over Wild Mushroom Couscous and sides of Grilled Marinated
Portobello and Asparagus the next.
To
print or save the recipe pairing suggestions click the links below.
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