Drinks like a wine 2-3X its price point. IYKYK.....
One of the best GMS's you will ever drink regardless of price point or Continent.
One of the best GMS's you will ever drink regardless of price point or Continent.
What's in your glass tonight?
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2022 Chambourcin. This spent one year in bulk with French oak cubes, then eight months in a former bourbon barrel- 10 gallons American oak.
The bottle was opened last night. It was okay. The nose was not strong and the flavor was a little flat. Last night I poured the glass through an aerator but it was still muted.
We drank 1/2 the bottle and I poured the other half through the aerator into a 375 ml split. Tonight we opened the split; what a difference! The nose is fully developed. It has an aroma of dark fruits, cherries, cranberries and a hint of chocolate. The mouthfeel was full and smooth. No acid bite and no bourbon taste.
This will age well if we can keep it several years.
I have to constantly remind myself that these big hybrids need to aerate overnight while young.
The bottle was opened last night. It was okay. The nose was not strong and the flavor was a little flat. Last night I poured the glass through an aerator but it was still muted.
We drank 1/2 the bottle and I poured the other half through the aerator into a 375 ml split. Tonight we opened the split; what a difference! The nose is fully developed. It has an aroma of dark fruits, cherries, cranberries and a hint of chocolate. The mouthfeel was full and smooth. No acid bite and no bourbon taste.
This will age well if we can keep it several years.
I have to constantly remind myself that these big hybrids need to aerate overnight while young.
Framboise Fusion 2024
Just racked my 2024 Marechal Foch Rose into a 30 bottle carboy with sulphite to 60 ppm total with a bit of top up up and while doing that I made a tasting experiment in a glass: 3/4 Framboise 2024 (raspberries and Chambord liqueur) and 1/4 Black Iris Port 2024 (wild cherries, dry elderberries with a bit of wild blackberries on oak with Cassis liqueur (black currants) and Metaxa (Greek raisin brandy from sultanas) on medium toast American oak). Here are my tasting comments on this wine in a glass:
Appearance - clear dark purplish red
Smell - very fruity, good complex nose - marzipan (???), raspberries, wild cherries
Tannin - good
Acid - good
Flavour - this is interesting. I think it would make a good aperitif on ice in the summertime in the shade on a hot day like a Dubonnet or Vermouth. I can see myself making a case of this in 2025 if I have the chance. It could also make a killer marinade e.g. on a pot roast from any kind of meat such as roast duck, moose, venison, wild boar, sweet and sour anything, ribs. It could be really good in a dish like wild boar borscht, sweet and sour pork or lamb, sweet and sour chorizo on rice or noodles.
I think I'll try it with sweet and sour wild boar ragout. My son in law and daughter have wild venison so that can work too.
https://www.theeternaltable.com/historical-recipes/sweet-and-sour-wild-boar-stew
Just racked my 2024 Marechal Foch Rose into a 30 bottle carboy with sulphite to 60 ppm total with a bit of top up up and while doing that I made a tasting experiment in a glass: 3/4 Framboise 2024 (raspberries and Chambord liqueur) and 1/4 Black Iris Port 2024 (wild cherries, dry elderberries with a bit of wild blackberries on oak with Cassis liqueur (black currants) and Metaxa (Greek raisin brandy from sultanas) on medium toast American oak). Here are my tasting comments on this wine in a glass:
Appearance - clear dark purplish red
Smell - very fruity, good complex nose - marzipan (???), raspberries, wild cherries
Tannin - good
Acid - good
Flavour - this is interesting. I think it would make a good aperitif on ice in the summertime in the shade on a hot day like a Dubonnet or Vermouth. I can see myself making a case of this in 2025 if I have the chance. It could also make a killer marinade e.g. on a pot roast from any kind of meat such as roast duck, moose, venison, wild boar, sweet and sour anything, ribs. It could be really good in a dish like wild boar borscht, sweet and sour pork or lamb, sweet and sour chorizo on rice or noodles.
I think I'll try it with sweet and sour wild boar ragout. My son in law and daughter have wild venison so that can work too.
https://www.theeternaltable.com/historical-recipes/sweet-and-sour-wild-boar-stew
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