![]() ![]() Its green notes are dominated by a “fatty” quality that encompasses cucumber oil, green apple skin and freshly cut grass. Rather, basil, laurel, fennel and balsamic vinegar all fall under this category, and really come to define the wine. Spice also played a large component in its wheel, but perhaps not spice in the classic baking spice sense we think of. Its “fermented fruit” quality is strong and for me, speaks to the very primary, fresh, ripe, fruit-forward nature of this wine. Of course, the wine is dominated by fruity aromatics-it’s fermented fruit! Its general “fruitiness” is linked to orchard fruits, with banana and pineapple as secondary aromas. Foodpairing® Aroma Analysis: 2014 Vincent Pinard “Flores” Sancerreįoodpairing’s aroma wheel made me think even more critically about this particular Sancerre and what made it special. The real surprise was the florality, usually a supporting note at best in Sauvignon Blanc, that placed itself so assertively in center stage. The fruit and alcohol (fairly hefty for Sancerre 13%) subdue the pyrazines and minerality. A producer known for his low yields (read: ripe fruit) and modern winery (read: clean wines) would make a wine like this in 2014. The fruit was persistent, oily and ripe: pineapple, pink grapefruit, green apple, green pear and lime zest. Gardenia, rose, lilac, jasmine, green tea and honeysuckle were my tasting notes, with only a slight greenness in the form of lemongrass and fresh cut grass. The strong mineral character-the match stick, white rock and steel-was missing and was replaced by a heady floral character that sustained and emphasized the fruit. Upon tasting Vincent Pinard’s 2014 “Flores” Sancerre, I was struck by how much it tasted like Sauvignon Blanc, and how little it tasted like Sancerre. My notes on Vincent Pinard’s 2014 “Flores” Sancerre The dish was finished with a few drops of extra-virgin olive oil and garnished with fried celery leaves, peppermint and purslane. ![]() Served atop a creamy bed of yogurt made from goat’s milk, which is a classic Sancerre pairing. A refreshing juice was then made from celery (for spiciness) and apple (for tartness) seasoned with fresh peppermint and dill accents, which Peter used to dress the braised fennel. Peter began by first braising the fennel in a broth of its own juices and melted butter to intensify its anise-like flavor. Together with Foodpairing’s in-house, Michelin-starred Chef Peter Coucquyt, we created a dish of Braised Fennel with Goat Milk Yogurt and Celery – Green Apple – Peppermint Jus based on the aroma profile of with the 2014 Vincent Pinard “Flores” Sancerre. Braised Fennel with Goat Milk Yogurt and Celery – Green Apple – Peppermint JusĬlassic pairings for Sauvignon Blanc are goat cheese, seafood, green vegetables and salads. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |