Bloviatrix

On Saturday I attended an interesting class at Gordon’s Fine Wine & Culinary Center in Waltham, MA: The Rhone: Evolution in the Face of Global Warming. The instructor was Nick Cobb, “Food and Wine Guy” (wine broker). We tasted 9 wines of the Southern Rhone - 5 Côtes du Rhône (1 Rose and 4 Red) and 3 Châteauneuf-du-Pape (all Red). He talked about the distinctive rocky terroir in CndP and the problems producers are facing with global warming. Higher sugar and alcohol levels are affecting the traditional elegance and minerality in CndP wines. He talked of the traditional method of fermenting wine in cement used in wines of the Southern Rhone, and why that isn’t a bad thing. These wines are primarily Grenache and Syrah based, with some added Cinsault, Carignan, and Mourvedre (but up to 13 varietals allowed).

I want to mention the wine of the day - Domaine de Deurre Vinsobres Côtes du Rhône 2005. This wine is the best seller in Cobb’s portfolio and that is completely unsurprising. 70% Grenache, 20% Syrah, 10% Mourvedre, 100% hand-selected and de-stemmed berries. 100% fermented in steel - all the tannins are from the fruit. On the nose, burnt orange, cherry licorice, and lavender. Totally excellent mouth-filling fruity midpalate and a long, pleasant finish. Sooooo good. And sells for ridiculous $15.99. Tastes like a million bucks. Cobb mentioned that it tastes like CndP used to taste like ….!