Paella and Wine on a Summers evening Part 3

Now for the all important Wines that have been drunk before, during and after the last few Paella evenings.

Wine flight with Paella

Wine flight with Paella

First up a delightful Champagne
N.V. Veuve Fourny & Fils Champagne Brut 1er Cru Blanc de Blanc.

Beautiful straw yellow in colour, big mousse when poured which settled down to a fine but lively mousse in the glass. There are lemon citrus aromas and a nutty toasted nose (maybe  roasted almonds) with a refreshing dry citrus acidity to the palate. Feed back from the other  guests was positive, I thought it was a champagne that is getting away from the slick champagnes of the big champagne houses and into a more nuts and bolts style of wine that expresses the grapes, terroir and wine makers individuality.

Up until August last year I thought all Champagne came from the big houses, Moet & Chandon, Krug, Pol Roger, Louis Roederer etc. In August I received an offer for champagne from an importer and I didn’t know any of the producers names, I had bought Burgundy from this importer and have been very pleased with the results, he has an impressive portfolio of Burgundian producers. I took the punt and bought the “terroir selection pack” six different Champagnes from six different producers and have been working through them this summer. This one is one of the best

Champagne Fourny & Fils – A Family

Next is a
Jean-Claude Bachelet et Fils Chassagne Montrachet Les Encegnieres 2006.

If like me you are wondering what et Fils or & Fils means, well it’s Son or Sons, need a better translator than babel fish, it translated “Fils” to “wire” in english, what that has to do with sons I don’t know. This wine is a White Burgundy (Chardonnay) in the French scheme of things, it’s a Villages level wine and a gem of a villages wine, lively with good citrus fruit, light with a hint of wood, well suited to drinking with a Seafood Paella.

A quick and succinct article about the wine maker from Cellartracker.

“Jean-Claude Bachelet used to sell the majority of his crop to négociants. Nowadays he estate bottles virtually all of his wines and is one of the most conscientious growers in Saint-Aubin. He has holdings in Saint-Aubin, Chassagne-Montrachet, Puligny Montrachet and Bienvenues-Bâtard-Montrachet. Jean-Claude matures his whites in wooden barriques, of which around 10% are new. His wines are exceptionally well balanced and display understated citrus and mineral characteristics. They possess good medium-term ageing potential.”

Domain Jean-Claude Bachelet & Fils

Then we moved onto this Pinot a
Murdoch James Martinborough Pinot Noir 2008.

By this time we were all happily eating Paella so there are no notes and I can’t recall what I thought of it so I will use a description from Bibs Wine Review.

“Moderately intense, rich Pinot Noir with strong sweet fruit (plum, dark cherry and mixed spice) with a savoury, oaky influence. A full-bodied and complex wine with development potential.”

Murdoch James

Last is a
Pepperjack Cabernet Sauvignon 2009.
Didn’t even pick this as a Cab Sav thought it was a Shiraz, that put me back in my box, had to try and come up with an excuse, said I thought they only made Shiraz, not the best excuse but it will do so no point of going to my notes even if I had some.

Pepperjack

Part 1

Part 2

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This entry was posted in Cabernet Sauvignon, Champagne, Chardonnay, Food and Wine, Pinot Noir. Bookmark the permalink.

5 Responses to Paella and Wine on a Summers evening Part 3

  1. Pingback: Paella and Wine on a Summers evening Part 2 | winelibertarian

  2. acepfv says:

    Some tasting notes for you…
    Pepperjack Cabernet Sauvignon
    This Cabernet Sauvignon certainly sits at the ripe end of the spectrum due to it being a very dry vintage in the Barossa. Matured for 12 months in equal parts French and American oak, with 12% new oak, the fruit certainly is allowed to take centre stage, with subtle dusty oak and spice playing a supporting role. Despite the hot vintage there are still some firm Cabernet tannins trailing on the finish and while it is certainly ready to go on release, the Pepperjack Cabernet Sauvignon will benefit from short term cellaring.

    Can attest to the magnifience of the paella…PFV

  3. From your notes “the fruit certainly is allowed to take centre stage” also “and spice playing a supporting role” now that’s why I picked it as a Shiraz, spice and lots of fruit, which is what I expect in a Barossa Shiraz so assumed it to be a Shiraz! As I have said before never assume, will look for those notes in future Barossa Cabernet Sauvignon, thanks.

  4. Pingback: Paella and Wine on a Summers evening Part 1 | winelibertarian

  5. Pingback: The Perfect Occasion to Drink a Vintage La Grande Dame |

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