Saturday, June 21, 2008

Wine Corner Review #24: Perrin Reserve Cotes Du Rhone Rouge

Burgandy or Bordeaux? Honestly, most imbibers of the French grape in liquid form ask themselves that either/or question. However, to limit yourself to those wonderful regions, some of the world's very best for vino production, is to miss out on much of the joy that is French wine.
Neighboring appelations Chateauneuf Du Pape and Cotes Du Rhone, for instance, turn out some of the most consistently reliable and affordable quaff of La Belle France. I've become a big fan in recent years of the underappreciated Grenache grape, which is a key component, along with Syrah, Mouvedre, and Cinsault, of the blend Perrin Reserve Cotes Du Rhone Rouge.

The robe of the Perrin Reserve Cotes Du Rhone Rouge has the distinct appearance of black cherry cola. The nose reveals itself slowly, with muted spice, white pepper, and cassis. The taste is late and long-lasting, typical of French wine, with black cherry, chunky peanut butter, and just a touch of spice (again typical of French syrah; Australian shiraz tends to be more spice-forward), resolving themselves into a distinctly petroleum finish. This wine is best paired with Mediterranean food, such as lamb or chops (or lamb chops); it also works quite nicely with extra-sharp cheese. Website is and of course can be read in English or Francais. Don't miss out on this lovely vin du pays, and of course:



Margie said...

Sounds great. I always admire people who can describe wines like that. All I can ever think of is stuff like, "that's really good".

Food Czar said...

Margie, you've made my day. I think specificity is the key, a trait I picked up from a great "food writer", Ian Fleming. For instance, it's not enough to say that James Bond likes martinis. If so, nobody would remember it. Quick: How does James Bond like his martinis? Shaken, not stirred, of course. In fact, this little detail is so well-known that I picked up a copy of a bar guide the other day, and yes, they do have the recipe for The James Bond Martini (aka, The Vesper). The description in Casino Royale was written more than 50 years ago. Now, there's food writing that stands the test of time!!!

Margie said...

I have never read any of those books, though I've heard them discussed recently because of Fleming's birthday was it? I should pick one up. You're right, though. The way you describe the subtle flavors really makes me want to pour up a glass and enjoy. I really regret not knowing more about wine.

Food Czar said...

Actually, Margie, if your interested in picking up an Ian Fleming book for his food writing, I would recommend you start with Goldfinger. About twenty or so pages in, there is a marvelous description of a meal featuring stone crabs, toast, melted butter, and champagne. That man knew how to dine!!!

sam klingberg said...

i like that, bro, "black cherry cola" that's exactly what it is! i reviewed the 07 vintage on my blog as well,