Varietal: Rouge (30% Syrah, 30% Grenache, 25% Carignan, 15% Cinsault)
Red and black fruits and smooth French oak on the palate. A combination of tannins and alcohol on the finish for a medium-bodied red wine that will pair with rich pasta dishes, pork, lamb, roasted chicken, and spicy vegetarian dishes.
Recommendation: I’ll be the first to admit that my expertise in wine does not lie in French wine. That’s not to say that I don’t enjoy it when I manage to get my hands on it, but I probably have the least experience with the region. Because of this I was both excited and slightly intimidated when I received this wine.
My wife and I drank this medium-bodied red with a meal of fried salmon cakes and while I was somewhat worried that the wine would overpower the meal at first, the richness of the cakes actually did a good job of pairing with the wine. The flavors of the wine were good, but I do have a complaint – the finish. Maybe it’s the food I paired it with, but I got a very distinct alcohol flavor on the finish that while not overwhelming, wasn’t something I was expecting. Perhaps it’s the Carignan or Cinsault, two grapes that I’m unfamiliar with, and maybe pairing the wine with something richer like a piece of lamb or some pasta would have complimented the finish, but I did find it distracting. I would recommend that you try this wine with a richer dish than I did.
Special thanks to the International Wine of the Month Club.