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The Serious Foodie

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DOMAINE DELAPORTE SANCERRE SILEX BLANC, 2021

Food Pairing: Firm textured saltwater fish. Coquilles Saint-Jacques. Roast chicken

A joyous multidimensional expression of Sauvignon Blanc from exceptional silex terroir. It has captivating notes of white flowers with subtle citrus references. The palate is wonderfully textured and round on the palate with layers of subtle and enticing yellow fruits flavours. Memorable.

  • Previous vintage reviewed by Tom Doorley, Irish Mail on Sunday, 29th May 2022

 

TÜRK KREMSER WACHTBERG RIESLING, 2017

Food Pairing: Beef Carpaccio with Parmesan Chips; Smoked trout or char, light vegetables and of course Riesling ‘Beuschel‘ - veal lights - and other meat-based dishes with Riesling in the sauce.

93pts Falstaff. Fine yellow tropical fruit notes, a hint of peach and passion fruit, lime zest, mineral touch. Juicy, elegant, delicate fruit sweetness, lively acid curve, lemony note in the finish, good development potential, already well drinkable.

92pts Robert Parker’s Wine Advocate.

 

DOMAINE GUERRIN & FILS POUILLY-FUISSÉ VIEILLES VIGNES, 2020

Food Pairing: Smoked salmon, creamy dish or seafood macaroni.

Fermentation takes place in French oak barrels, about just 15% of which are new, adding flavours, without dominating, such as a little extra richness, vanilla and nuttiness to the enticing aromas of white peach and citrus to a creamy, velvety textured palate.

  • Aged 10-12 months in French Oak Barrels

 

M DE MOULIN RICHE, 2016

Food Pairing: Barbecued steak, grilled lamb chops, hamburger, pork tenderloin.

The second wine of Château Moulin Riche is meant for earlier drinking. Made with the same attention to detail, the blend spends less time in oak so has a classic Bordeaux nose of black fruits and cedar, balanced by a lively acidity.
 

FRANCESCO RINALDI & FIGLI LANGHE NEBBIOLO, 2019

Food Pairing: grilled meats, lasagne, risotto or sausages.

Langhe Nebbiolo is Nebbiolo in what might be called a more approachable ‘Baby Barolo’ style, in that it is less austere than its big brother and can, like this one, come from younger vines within the Barolo area, in this case a recent replanting in the prestigious Cannubi cru. Fermentation on skins is shorter, for 15 days or so not a month and ageing is shorter too. It’s still not for the faint hearted though and best decanted an hour or so before drinking to soften further to enjoy its heady mix of roses, plum and tea like aromas and fresh palate.

 

FROG’S LEAP ZINFANDEL, 2018

Food Pairing: This wine will make an excellent match for sausage cassoulet, meat kabobs, grilled chicken breast.

82% Zin, mainly St Helena from above Hayne, plus Petite Sirah, co-fermented and lots of concrete influence. Just 10% new oak. 10,000 cases made.
Fresh California flavour – really zesty and a fabulous emissary of the Golden State. Old barrels and Zin accentuate the raisin character so the more reductive environment of concrete is really useful. Textured end. Long. 17/20 Points - Jancis Robinson


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