Fat Bastard - Wines of Languedoc, France | Wine, Languedoc, France | DONNE TEMPO
Fat Bastard - Wines of Languedoc, France
September/07/2009 11:54 PM Filed in: Wine | Languedoc, France
by Jacquie Kubin
Fat Bastard’s first wine was a Chardonnay, a single grape, or varietal wine that came from the Languedoc region of France, an area of over 700,000 acres of vines from which most of France’s wines are produced.
Nestled beneath the Pyrenees Mountains and bordered by the Mediterranian Sea and Spain, the soil of the Languedoc varies from the inland chalk, limestone and gravel based soils to more alluvial soils near the coast.
Thierry Boudinaud and Guy Anderson are wine makers that created the wines of Fat Bastard which come from the districts of Gard, Hérault, and Aude, a narrow area of the Languedoc that rests in the lower terrains, not far from the Mediterranean Sea where there are the long warm days and cool evenings adding depth to the grapes.
The grapes quality comes from the soil and the wine comes from the grapes. Sourcing grapes from rich, ancient soils leads to better wines.
For its weather and its soil, It is considered one of the finest wine regions in the world.
And while it is has everything to do with the grapes, in the end it is what Theirry does with them that make Fat Bastard a wine designed to be bought with “same-day” drinkability in mind.
Aging the wine on the “lees” or Sur lie, meaning that the wine is allowed to age with the yeast and sediment created during fermentation add a depth that often comes with age. Because it is easier, the lees are often filtered out, however Thierry re-discovered that leaving the lees added greatly to their wines desirability.
The result was the production of a wine that Thierry proclaimed, a Fat Bastard, a term he loving used to proclaim the wines superiority.
“Aging on the lees is an essential process in Fat Bastard winemaking today,” said Thierry. “That’s the way to get a round wine with soften wood touches and to gain a greater depth of flavor.”
The result of this painstaking process, which requires constant monitoring and oversight, is that the Fat Bastard wines are remarkably consistent and upon opening the whites – the Chardonnay and Sauvignon Blanc; The reds – Cabernet Sauvignon, Syrah, and Pinot Noir and the spritely flavored Rose I found five bottles of wine that were all enjoyable.
I can honestly say I did not expect what I experienced.
That these bottles are on the shelf, ready to be consumed, only adds to their desirability. Though the wines can be layed down in the cellar, they can be purchased today for your dinner party, or backyard get-together tonight.
Choosing a variety of foods to “pair” with each wine, I was able to find which foods I enjoyed with each bottle. With time, trial and error, I found those flavors I best enjoyed with each glass.
Which is by and large the fun part of learning about wine. Finding what you like and knowing why so that you can apply that knowledge to the next bottle of wine you purchase.
Fat Bastard Wine
Winemakers: Thierry Boudinaud and Guy Anderson
Averge shelf price: $12.99
Vinyard and Tasting notes are courtesy of Fat Bastard wines.
Glassware: Stolzle-USA, Inc.
Cabernet Sauvignon
Grape Variety: 100% Cabernet Sauvignon
Temperature: 61-64 degrees. Should be stored laid down in a cool area.
Best Served: The taste of the Cabernet Sauvignon expands with aeration and is one of those wines that is often swirled repeatedly before drinking. The Fat Bastard Cabernet Sauvignon comes from the stony soils of the Langedoc-Roussilion, in the Minervois region of France and requires warm, wet days and cooler nights to ripen. This combination of weather and mineral rich soil creates a rich wine, with a clean, lively finish that works well with robust foods that can stand up to this noble grape.
Cabernet is considered the most noble of the noble grapes because of its exquisite complexities and small yields, leading to less of the vintage.
This Picture: A large 22oz bowl, like Stolzles Ravenscroft Amplifier allows the wine plenty of space to mix with air. The narrowing chimney of the glass brings the aroma of rich tannins and warm earth to the nose. As it swirls, and aerates, it grows in complexity the flavors on this single varietal to enhance.
Vineyard Notes: Fat bastard Cabernet is sourced from vines grown in stony soils, with controlled yields, mainly on the foothills of the Pezenas area and in the Minervois region of the Langedoc-Roussillon.
Tasting Notes: Rich and powerful with a hint of licorice, smooth tannins with a robust and lively finish.
Food Pairings: Meats/steak, rich chocolate desserts.
Donne Says: I prefer full-bodied, richly layered Cabernets and seek out wines that are from mineral rich, often volcanic land areas such as Southern Africa, New Zealand and in the U.S., the Eastern portion of Washington State.
I found the Fat Bastard to be an exceptional bottle of wine and appreciated the freedom that came with being able to pour without needing to lay-down the wine for 2-3 years. Medium priced, easy to serve, I enjoyed the Cabernet with crispy, salted breadsticks, a medium rare rib eye that had a significant amount of fat, black olives and a zesty dilled, red potato salad.
Highly recommend when you want that perfect rich wine without the high price the Cabernet’s can command.
Chardonnay
Grape variety: 100% Chardonnay
Temperature: 52-55 degrees. Chill for 30 minutes before serving.
Best Served: The Chardonnay wine glass is best when it offers a larger bowl for a bigger surface to the wine and with a tapered side and narrowed rim necessary to concentrate the wine’s aroma to the nose while directing the flow of the wine to the proper taste receptors.
This Picture: Featured is the 12 oz. Stolzle Glass from the Exquisite Collection.
Vinification: To craft the Fat bastard Chardonnay, grapes are sourced from all over the Languedoc-Rousillon, from the banks of the Rhone in the east to Carcassonne in the west, and from the foothills of the Massif Central in the north to the Mediterranean coast in the south. These different origins give the wine the balanced fruit flavor and acidity that make it consumer friendly.
Tasting notes: Round in the mouth with white flower aromas and a long, toasty finish.
Food Pairings: This wine is a perfect match with a variety of cheeses, poultry and cream sauce pastas, or standing alone when relaxing with friends and family.
Donne Says: I do not choose a Chardonnay often as I am often put off by an overpowering oak taste and musty or earthy nose. That said, I was completely surprised at how crisp and clean the Fat Bastard Chardonnay tasted. However the flavor varied greatly depending on the food it paired with.
I found it tasted great with a hard, saltier cheese and that it did well with Wisconsin cheddar that was firm with a bit of a crumble. Tasting the wine with creamier white cheddar, the oak emerged and I found I did not care for it at all. Other flavors I favored with the wine included black Italian olives in oil, green olives stuffed with feta, cooled watermelon and a crispy, sea salted cracker.
I recommend this wine but I caution that before you serve it to guests, you do a taste test a few days before and try it with the various flavors you will be serving as I found it did change drastically with different foods. Remember, it is a matter of taste and I prefer a crisp clean flavor to a Chardonnay and I found that salted, high yeasted foods and foods that were sweet helped to bring this out of the Fat Bastard chardonnay.
Pinot Noir
Grape variety: 100% Pinot Noir
Temperature: 60 degrees. Chill for 20 minutes before serving.
Best Served: The Pinot Noir needs a large balloon glass that allows lighter, fruitier aromas to rise to the nose and directs the stream of the wine from the glass to the front and center zones of the tongue allowing the fruit forward, mellower qualities of the wine to accentuate. The narrowing chimney of the glass brings a clean, fruity aroma to the nose that is light and invigorating. The glass points the stream the center taste buds where the lighter fruity flavors are able to standout.
This Picture: A large 22oz bowl, like Stolzles Ravenscroft Amplifier allows the wine plenty of space to mix with air and this wine, when slightly chilled warms to a very nice finish.
Vinification: FaT bastard Pinot Noir is sourced primarily from the Herault region, with some grapes from the island of Corsica, an up-and-coming producer of delicious Pinot Noir.
Tasting Notes: Lively and elegant with ripe red fruits and a hint of floral notes. Soft, smooth tannins and rich flavors of strawberries, raspberries, finishing with cherry notes.
Food pairings: This wine marries extremely well with white meats such as chicken, veal, pork and the soft tannins complement fresh fish as well as salads. For our tasting, we paired the Pinot Noir with a fresh, wild caught salmon that is very light in taste and simply prepared with a hint of teriyaki. Served alongside a grained mustard and sea-salted tomatoes the wine and fish complimented each other with out batteling for taste seniority.
Donne Says: Again, I almost always prefer a red wine and, with its soft tannins and clean finish, I like to pair the Pinot Noir with fish, but also as an excellent accompaniment to white pork, i.e., not BBQ’d or blackened pork as I would tend to think that the stronger flavors would overpower the pinot noir. I also liked the Fat Bastard Pinot Noir with hard cheddar cheese. It’s a great stand alone or party wine served with light finger foods and it is really nice with a slight chill on a warm evening while sitting around the chimera or outdoor fireplace.
Rosé * Vinea
Grape Variety: 50% Shiraz, 50% Grenache
Temperature: 52-55 degrees. Chill for 30 minutes before serving.
Best Served: The Fat Bastard Rose is best served in the gently sloping Large White Wine Glasses. The sharp thin rim directs the wine toward the middle back of the tongue where the taste zones are best able to balance the sweetness and acidity of the wine.
This Picture: In the 12oz, Stolzle Exquisit Collection stem, Fat Bastard’s lovely rose color adds to the enjoyment of this wine. The flow of the wine from the glass hits the back of the tongue offering a lovely cooling to the wine.
Vinification: Fat bastard Rose` was sourced in the Minervois area near Carcassonne, in the Pezenas sector, and in the north of Nimes. These vineyards present excellent growing conditions for the grapes. The stony soil and a perfect microclimate yield mature fruit with a high concentration of color and aromas.
Tasting Notes: Round and full on the palate with bright, balanced acidity, ripe red fruits and a long, crisp finish.
Food Pairings: A highly versatile wine. Enjoy as an aperitif, with BBQ, fresh summer salads, spicy and fried food, or simply paired with soft cheeses. We paired our Rose with a lightly seasoned grilled pork chop, red Jasmine rice and seasonal vegetables without any dressing.
Donne Says: Its time to rethink Rose. This rose, chilled and served in a smaller glass, is a perfect afternoon wine or cocktail wine for someone who prefers a very light taste that is refreshing and clean on the palate. I really enjoyed the Fat Bastard rose and found it a lovely wine to sip while chatting or to accompany light “nibbles” as well as a nice accompaniment for the grilled pork chops. I would keep accompanying foods light and equally crisp over heavier sauced items though it would be interesting to try the Rose with a Beef Wellington type dish. This is a social wine that will do well at parties – cocktail or dinner.
Sauvignon Blanc
Grape variety: 100% Sauvignon Blanc
Temperature: 52 – 55 degrees for an hour and a half before serving.
Best Served: A crisp, white wine, the proper glass structure is very important when serving a white wine. A curved narrow bowl helps the wine retain its cool temperature while the glass narrows to direct and heighten aromas.
This Picture: One of Stolzle’s most functional glasses, the 12 oz large white wine glass serves as the proper vessel for Chardonnay, White Burgandy wines, White Rioja, Viognier, Riseling and Pinot Grigio wines as well as the Sauvignon Blanc.
Vinification: Fat Bastard Sauvignon Blanc grapes come from the coolest part of the Languedoc in the foothills of the Massif Central.
Tasting notes: On the palate the wine is crisp, fresh and vivid.
Food Pairings: Perfect to enjoy on its own or with seafood but my preference is chocolate. In this dish, a mélange of whipped chocolates is topped by a dark chocolate fondant with chunks of 75% dark chocolate on the side.
Donne Says: Sweet. This is a nice desert wine without going to far on the sweetness scale. It will also work well with salty chips, almonds and nuts. This wine is a great sipping wine, particularly for fall evenings, and a great choice when at your local watering hole. You want it chilled. This wine really changes its flavor depending on where it “hits” your tongue. It has a forward acidity that can balance on bitter that is accentuated if poured in the wrong glass. The wines finish is also soft on the tongue so you want to keep your food pairings brisk and cleansing.
Shiraz/Syrah
Grape variety: 100% Shiraz
Temperature: 61-64 degrees. Should store laid down in a cool area.
Best Served: In a larger burgundy glass that will capture the aroma and allow the layers of the wine to rise. This is a robust wine, but less so than the Cabernet Sauvignon, offering a mid-line between the Cabernet and the much lighter Pinot Noir.
This Picture: The Syrah is served in a 16oz. red wine glass that has a smaller bowl than the balloon, yet still offers a fairly large surface area for the wine to fully aerate while concentrating the vintages complex aromas.
Vinification: Fat Bastard Shiraz grapes are from the Minervois area near Carcassonne, in the Pezenas sector, and in the north of Nimes. These vineyards present excellent conditions for the Shiraz vines. The stony soil and a perfect microclimate yield mature grapes with a high concentration of color and aromas.
Tasting notes: Rich and dense with complex aromas of blackberries, licorice and vanilla. Tannins are ripe and delicate.
Food Pairings: A robust wine the Shiraz stands side by side with rich meats and spicy barbeque sauces. It also pairs well with the fats in cheeses and crispy, sea salted vegetables. This wine is a perfect match with red meat, lamb, spicy foods and full-bodied cheeses.
Donne Says: Fall evenings require a nice, full bodied wine that will warm you all the way down and the Fat Bastard Shiraz does not disappoint. This wine’s forward tannins warmly coats the tongue, making it a perfect cooler weather wine, leaving a glow in your stomach and a clean finish in your mouth.
All pairing photos credit: Jacquie Kubin/09-09
Fat Bastard’s first wine was a Chardonnay, a single grape, or varietal wine that came from the Languedoc region of France, an area of over 700,000 acres of vines from which most of France’s wines are produced.
Nestled beneath the Pyrenees Mountains and bordered by the Mediterranian Sea and Spain, the soil of the Languedoc varies from the inland chalk, limestone and gravel based soils to more alluvial soils near the coast.
Thierry Boudinaud and Guy Anderson are wine makers that created the wines of Fat Bastard which come from the districts of Gard, Hérault, and Aude, a narrow area of the Languedoc that rests in the lower terrains, not far from the Mediterranean Sea where there are the long warm days and cool evenings adding depth to the grapes.
The grapes quality comes from the soil and the wine comes from the grapes. Sourcing grapes from rich, ancient soils leads to better wines.
For its weather and its soil, It is considered one of the finest wine regions in the world.
And while it is has everything to do with the grapes, in the end it is what Theirry does with them that make Fat Bastard a wine designed to be bought with “same-day” drinkability in mind.
Aging the wine on the “lees” or Sur lie, meaning that the wine is allowed to age with the yeast and sediment created during fermentation add a depth that often comes with age. Because it is easier, the lees are often filtered out, however Thierry re-discovered that leaving the lees added greatly to their wines desirability.
The result was the production of a wine that Thierry proclaimed, a Fat Bastard, a term he loving used to proclaim the wines superiority.
“Aging on the lees is an essential process in Fat Bastard winemaking today,” said Thierry. “That’s the way to get a round wine with soften wood touches and to gain a greater depth of flavor.”
The result of this painstaking process, which requires constant monitoring and oversight, is that the Fat Bastard wines are remarkably consistent and upon opening the whites – the Chardonnay and Sauvignon Blanc; The reds – Cabernet Sauvignon, Syrah, and Pinot Noir and the spritely flavored Rose I found five bottles of wine that were all enjoyable.
I can honestly say I did not expect what I experienced.
That these bottles are on the shelf, ready to be consumed, only adds to their desirability. Though the wines can be layed down in the cellar, they can be purchased today for your dinner party, or backyard get-together tonight.
Choosing a variety of foods to “pair” with each wine, I was able to find which foods I enjoyed with each bottle. With time, trial and error, I found those flavors I best enjoyed with each glass.
Which is by and large the fun part of learning about wine. Finding what you like and knowing why so that you can apply that knowledge to the next bottle of wine you purchase.
Fat Bastard Wine
Winemakers: Thierry Boudinaud and Guy Anderson
Averge shelf price: $12.99
Vinyard and Tasting notes are courtesy of Fat Bastard wines.
Glassware: Stolzle-USA, Inc.
Cabernet Sauvignon
Grape Variety: 100% Cabernet Sauvignon
Temperature: 61-64 degrees. Should be stored laid down in a cool area.
Best Served: The taste of the Cabernet Sauvignon expands with aeration and is one of those wines that is often swirled repeatedly before drinking. The Fat Bastard Cabernet Sauvignon comes from the stony soils of the Langedoc-Roussilion, in the Minervois region of France and requires warm, wet days and cooler nights to ripen. This combination of weather and mineral rich soil creates a rich wine, with a clean, lively finish that works well with robust foods that can stand up to this noble grape.
Cabernet is considered the most noble of the noble grapes because of its exquisite complexities and small yields, leading to less of the vintage.
Vineyard Notes: Fat bastard Cabernet is sourced from vines grown in stony soils, with controlled yields, mainly on the foothills of the Pezenas area and in the Minervois region of the Langedoc-Roussillon.
Tasting Notes: Rich and powerful with a hint of licorice, smooth tannins with a robust and lively finish.
Food Pairings: Meats/steak, rich chocolate desserts.
Donne Says: I prefer full-bodied, richly layered Cabernets and seek out wines that are from mineral rich, often volcanic land areas such as Southern Africa, New Zealand and in the U.S., the Eastern portion of Washington State.
I found the Fat Bastard to be an exceptional bottle of wine and appreciated the freedom that came with being able to pour without needing to lay-down the wine for 2-3 years. Medium priced, easy to serve, I enjoyed the Cabernet with crispy, salted breadsticks, a medium rare rib eye that had a significant amount of fat, black olives and a zesty dilled, red potato salad.
Highly recommend when you want that perfect rich wine without the high price the Cabernet’s can command.
Chardonnay
Grape variety: 100% Chardonnay
Temperature: 52-55 degrees. Chill for 30 minutes before serving.
Best Served: The Chardonnay wine glass is best when it offers a larger bowl for a bigger surface to the wine and with a tapered side and narrowed rim necessary to concentrate the wine’s aroma to the nose while directing the flow of the wine to the proper taste receptors.
Vinification: To craft the Fat bastard Chardonnay, grapes are sourced from all over the Languedoc-Rousillon, from the banks of the Rhone in the east to Carcassonne in the west, and from the foothills of the Massif Central in the north to the Mediterranean coast in the south. These different origins give the wine the balanced fruit flavor and acidity that make it consumer friendly.
Tasting notes: Round in the mouth with white flower aromas and a long, toasty finish.
Food Pairings: This wine is a perfect match with a variety of cheeses, poultry and cream sauce pastas, or standing alone when relaxing with friends and family.
Donne Says: I do not choose a Chardonnay often as I am often put off by an overpowering oak taste and musty or earthy nose. That said, I was completely surprised at how crisp and clean the Fat Bastard Chardonnay tasted. However the flavor varied greatly depending on the food it paired with.
I found it tasted great with a hard, saltier cheese and that it did well with Wisconsin cheddar that was firm with a bit of a crumble. Tasting the wine with creamier white cheddar, the oak emerged and I found I did not care for it at all. Other flavors I favored with the wine included black Italian olives in oil, green olives stuffed with feta, cooled watermelon and a crispy, sea salted cracker.
I recommend this wine but I caution that before you serve it to guests, you do a taste test a few days before and try it with the various flavors you will be serving as I found it did change drastically with different foods. Remember, it is a matter of taste and I prefer a crisp clean flavor to a Chardonnay and I found that salted, high yeasted foods and foods that were sweet helped to bring this out of the Fat Bastard chardonnay.
Pinot Noir
Grape variety: 100% Pinot Noir
Temperature: 60 degrees. Chill for 20 minutes before serving.
Best Served: The Pinot Noir needs a large balloon glass that allows lighter, fruitier aromas to rise to the nose and directs the stream of the wine from the glass to the front and center zones of the tongue allowing the fruit forward, mellower qualities of the wine to accentuate. The narrowing chimney of the glass brings a clean, fruity aroma to the nose that is light and invigorating. The glass points the stream the center taste buds where the lighter fruity flavors are able to standout.
Vinification: FaT bastard Pinot Noir is sourced primarily from the Herault region, with some grapes from the island of Corsica, an up-and-coming producer of delicious Pinot Noir.
Tasting Notes: Lively and elegant with ripe red fruits and a hint of floral notes. Soft, smooth tannins and rich flavors of strawberries, raspberries, finishing with cherry notes.
Food pairings: This wine marries extremely well with white meats such as chicken, veal, pork and the soft tannins complement fresh fish as well as salads. For our tasting, we paired the Pinot Noir with a fresh, wild caught salmon that is very light in taste and simply prepared with a hint of teriyaki. Served alongside a grained mustard and sea-salted tomatoes the wine and fish complimented each other with out batteling for taste seniority.
Donne Says: Again, I almost always prefer a red wine and, with its soft tannins and clean finish, I like to pair the Pinot Noir with fish, but also as an excellent accompaniment to white pork, i.e., not BBQ’d or blackened pork as I would tend to think that the stronger flavors would overpower the pinot noir. I also liked the Fat Bastard Pinot Noir with hard cheddar cheese. It’s a great stand alone or party wine served with light finger foods and it is really nice with a slight chill on a warm evening while sitting around the chimera or outdoor fireplace.
Rosé * Vinea
Grape Variety: 50% Shiraz, 50% Grenache
Temperature: 52-55 degrees. Chill for 30 minutes before serving.
Best Served: The Fat Bastard Rose is best served in the gently sloping Large White Wine Glasses. The sharp thin rim directs the wine toward the middle back of the tongue where the taste zones are best able to balance the sweetness and acidity of the wine.
Vinification: Fat bastard Rose` was sourced in the Minervois area near Carcassonne, in the Pezenas sector, and in the north of Nimes. These vineyards present excellent growing conditions for the grapes. The stony soil and a perfect microclimate yield mature fruit with a high concentration of color and aromas.
Tasting Notes: Round and full on the palate with bright, balanced acidity, ripe red fruits and a long, crisp finish.
Food Pairings: A highly versatile wine. Enjoy as an aperitif, with BBQ, fresh summer salads, spicy and fried food, or simply paired with soft cheeses. We paired our Rose with a lightly seasoned grilled pork chop, red Jasmine rice and seasonal vegetables without any dressing.
Donne Says: Its time to rethink Rose. This rose, chilled and served in a smaller glass, is a perfect afternoon wine or cocktail wine for someone who prefers a very light taste that is refreshing and clean on the palate. I really enjoyed the Fat Bastard rose and found it a lovely wine to sip while chatting or to accompany light “nibbles” as well as a nice accompaniment for the grilled pork chops. I would keep accompanying foods light and equally crisp over heavier sauced items though it would be interesting to try the Rose with a Beef Wellington type dish. This is a social wine that will do well at parties – cocktail or dinner.
Sauvignon Blanc
Grape variety: 100% Sauvignon Blanc
Temperature: 52 – 55 degrees for an hour and a half before serving.
Best Served: A crisp, white wine, the proper glass structure is very important when serving a white wine. A curved narrow bowl helps the wine retain its cool temperature while the glass narrows to direct and heighten aromas.
Vinification: Fat Bastard Sauvignon Blanc grapes come from the coolest part of the Languedoc in the foothills of the Massif Central.
Tasting notes: On the palate the wine is crisp, fresh and vivid.
Food Pairings: Perfect to enjoy on its own or with seafood but my preference is chocolate. In this dish, a mélange of whipped chocolates is topped by a dark chocolate fondant with chunks of 75% dark chocolate on the side.
Donne Says: Sweet. This is a nice desert wine without going to far on the sweetness scale. It will also work well with salty chips, almonds and nuts. This wine is a great sipping wine, particularly for fall evenings, and a great choice when at your local watering hole. You want it chilled. This wine really changes its flavor depending on where it “hits” your tongue. It has a forward acidity that can balance on bitter that is accentuated if poured in the wrong glass. The wines finish is also soft on the tongue so you want to keep your food pairings brisk and cleansing.
Shiraz/Syrah
Grape variety: 100% Shiraz
Temperature: 61-64 degrees. Should store laid down in a cool area.
Best Served: In a larger burgundy glass that will capture the aroma and allow the layers of the wine to rise. This is a robust wine, but less so than the Cabernet Sauvignon, offering a mid-line between the Cabernet and the much lighter Pinot Noir.
Vinification: Fat Bastard Shiraz grapes are from the Minervois area near Carcassonne, in the Pezenas sector, and in the north of Nimes. These vineyards present excellent conditions for the Shiraz vines. The stony soil and a perfect microclimate yield mature grapes with a high concentration of color and aromas.
Tasting notes: Rich and dense with complex aromas of blackberries, licorice and vanilla. Tannins are ripe and delicate.
Food Pairings: A robust wine the Shiraz stands side by side with rich meats and spicy barbeque sauces. It also pairs well with the fats in cheeses and crispy, sea salted vegetables. This wine is a perfect match with red meat, lamb, spicy foods and full-bodied cheeses.
Donne Says: Fall evenings require a nice, full bodied wine that will warm you all the way down and the Fat Bastard Shiraz does not disappoint. This wine’s forward tannins warmly coats the tongue, making it a perfect cooler weather wine, leaving a glow in your stomach and a clean finish in your mouth.
All pairing photos credit: Jacquie Kubin/09-09