So a few weeks ago I made an error and sorta double booked myself. On the one hand I had a virtual tasting featuring four wines from Arrogant Frog and winemaker Jean-Claude Mas, on the other I had a vacation I had booked that involved a cruise and a decided lack of internet connection.
As I’m sure you can guess, the vacation happened. Fortunately, the virtual tasting was done via UStream, so I, and you as well, can check out the tasting and Jean-Claude’s thoughts (http://www.ustream.tv/DomainesPaulMas).
While I didn’t get to do the tasting with everybody else, I have made a point of trying the whites and wanted to share my thoughts on those first, with the reds to come (hopefully) later this week. Catching up from vacation is hard.
2013 Arrogant Frog Sauvignon Blanc
Varietal: 100% Sauvignon Blanc
Region: Languedoc, France
Winemaker’s Notes: Bright lemon color with hints of green. Complex nose with notes of grapefruit, gooseberry and
herbaceous aromas with some slightly smoky notes. Fruity with a well-balanced acidity. Best-served with shell-fish, poached or grilled seafood, cold lemon dressing salads and asparagus dishes.
My Review: It’s no secret that my wife and I enjoy Sauvignon Blanc, predominantly that from South America. We have, however, been trying to expand into more French Wines, with the reds finding their way into our home most often. Fortunately, tastings like this one give me the opportunity to expand my experience.
The wine was crisp and herbaceous, without the heavy citrus note and acid that I’m used to from South American Sauvignon Blanc. That’s not to say there was no acidity, but it was balanced as opposed to being in your face. A great food wine, and definitely a good pairing with seafood.
2013 Arrogant Frog Chardonnay
Varietal: 85% Chardonnay; 15% Viognier
Region: Languedoc, France
Winemaker’s Notes: Pale gold with green tints. Elegant nose with aromas of tropical fruits, stone fruits combined with a hint of toast and vanilla. The palate is well-rounded and smooth and has a well-balanced acidity. Keep up to 3-4 years. Best served at 10 to 12°C with seafood and fish dishes, sushis, white meats, Asian food and fruit desserts.
My Review: Chardonnay can be a hard sell in my house, but mixing it with Viognier always helps. The wine was golden in the glass, though I didn’t pick up any green tints. On the nose I picked up tropical fruit, and in the mouth was plenty of toast and pineapple.
There was enough acidity to keep the wine from being too round, but still enough body that it was clearly a Chardonnay. Paired with a dinner of chicken and pasta in a basil/pesto cream sauce, it provided just enough counter to the sauce to balance it out, without adding too much cream feel to my mouth.
I liked this wine a lot actually, and it was great for dinner and sipping afterwards, and is definitely one I’d keep an eye out for at my local store as an easy to pair Chardonnay.
Be sure to check out the video, and look for my thoughts on the reds, a Pinot Noir and a Cab/Merlot Blend, later this week (fingers crossed).