Bandol 1997-2001 & osso bucco at the TGJP

P

pab

pierre-alain benoit
Hello
Last friday, we made a nice dinner with Bandol 1997-2001 (Suffrene, Gros Noré, Gaussens et Tour du Bon), 2 german riesling and 4 clairins. See our new website available on every devices (desktop, tablet or smartphone) :
www.tgjp.com.
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
I am glad you enjoyed the Rehbolz Im Sonnenschein wines, despite them not being your usual fare, and I assume you were not just being polite and would have been more aggressive if you saw room to critique.

But interesting that you preferred 2011 to 2012 because of the (modest) amount of residual sugar in the 2012. Of course everyone has his/her own taste, and I'm happy to enjoy both, but surely you can handle similar amounts of residual sugar in the Loire chenins? Those Richard Leroy wines are not all 'bone' dry, are they?
 
originally posted by Rahsaan:
Of course everyone has his/her own taste, and I'm happy to enjoy both, but surely you can handle similar amounts of residual sugar in the Loire chenins? Those Richard Leroy wines are not all 'bone' dry, are they?
Click to expand...

First, it's a cultural question.

Second,with Huet, Foreau, Chidaine, Blot, Cotat, Cossais (RIP) etc... You will find time to time sugar in the dryest cuvée. It's a style in an AOC : high acidity balanced with a little bit of sugar (3-6 gr.). And without sugar you can loose the "agrément". The truth must in the work in the vineyards : too much alcool and not enough fruit maturity.

But when you've got sugar in a bootle you must use sulfur or/and filtration... Without it's "refermentation garantie".

The "new" premium whites like Richard Leroy, Maxime Magnon or Cyril Fhal are produced without sugar (with natural yeast of course). For that, they work harder in vineyards (expensive !).
 
Bandol would not be my first match with osso bucco (which for some odd reason I like having with nebbiolo).

That pineapple desert looks really nice: simple and delicious! Is that just a simple syrup with the spices shown?
 
With the gremolata (garlic, lemon, parsley...), Bandol is a classic choice in France. For nationalist reasons, noboddy drink italian wines.

It's not a simple syrup but a "caramel" you should do, mix with spices and cooked in the oven for 20' (a Lenôtre recipes). We were looking for a good challenge with Clairin.
 
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