Touraine Rouge + Blanc Bleu du Rizet + Bona Dea Winter Solstice Jam
Francois Chidaine's Touraine Rouge Val de Loire 2010 $15 Our wine this week comes from a very distinguished producer of some of the Loire Valley's greatest white wines from Vouvray and Montlouis. Francois Chidaine is a master of Chenin Blanc, and a staunch biodynamic farmer.
This light red comes from the area of Touraine, a generic wine region that is home to Vouvray, Montlouis, and Saint-Nicolas de Bourgueil. The areas and the vineyards are located between the cities of Tour and Orleans.
Chidaine's vines are all biodynamically farmed and the vines are trained very low to the ground to sustain warmth from the earth which allows the grapes to fully mature slowly and evenly. His Touraine Rouge is equal parts Pineau d'Aunis, Côt, and Cabernet Franc.
Pineau d'Aunis (also known as Chenin Noir) is an ancient grape, popular as far back as the 12th century when it was transported to Britain. It is native to the Loire Valley while the other varietals are not. Côt, also know as Malbec comes from neighboring Northern Burgundy where the Loire Valley ends. cabernet franc originated in Southwestern France, also in the 12th century, but is now also found in the Loire Valley and is one of the Valley's premier red varietals.
Chidaine's use of the blend produces a light and bright red that goes well with many foods ranging from grilled fish, light game birds, and, of course, cheese. Perfect for a warm winter Sunday afternoon.
Blanc Bleu du Rizet Raw Goat Auvergne, France $40/lb Made of raw goats milk and aged over 60 days, Blanc Bleu du Rizet hails from the Auvergne region of France. When young, it pairs with Chablis and Macons. When aged, like this shipment, it paris excellently with the Chidaine Touraine Rouge. These 1K wheels are sold by the whole, half or quarter wheel. The interior pate is bright white, the exterior rind ages blue, and Rizet is the family name!
Something sweet? Bona Dea Winter Solstice Jam $12 Chef Julia's blend of raspberries and cranberries from the central coast of California and the Williamette valley of Oregon, very small batch production, made in Santa Barbara.
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