So, it’s bean a while since I started one of these but given I’m an hour ahead I’ve cracked into this lovely Chardonnay from Ritual in the Casablanca Valley. A cool climate benefiting from the winds of the pacific, grapes are hand harvested, farmed sustainably with fermentation and aging in a combination of concrete eggs and oak barrels. It spends around 12 months of lees with adds some texture to the wine . We’re on the apples, lime and citrus end of descriptors here but a nice little hint of vanilla and butterscotch on the finish . Heafty at
14% but perfect for wet French Monday evenings !
Edit…. I’m trying to add a photo but it’s being difficult ! Will keep trying
Ah yes, French internet is decidely ‘meh’ - but I love that they call it “whiffy”.
Switching browsers might help (seriously) Ryanair for instance, and many travel firms do not work on Firefox. Drinking Casablanca Chardonnay… in France !
The first bottle of this I ever had was the 2016, which was a beautiful, more copper coloured wine, as I remember the 2017 being too. I don’t recall having the chance to buy the 2018(?), but perhaps I just missed it. The 2019 and 2020 are much darker in colour, so perhaps either longer on the skins or less Pinot Beurot (no idea which, or if either answer would be vaguely true!). Also slightly more acidic and distinctly Pinot Noir on the nose.
The 2019 was terrific and, well, this is even better. It can age well for sure (acidity and structure), but this is just absolutely wonderful at the moment. Packed full of strawberries (sounds bad, but it’s a little like someone’s fermented the syrup from the best tin of strawberries you’ve ever had), such beautiful fruit (the nose! What a nose), a noticeable texture of skin contact, a sort of wild greenness (all in balance) with a slightly tangy acidity. It’s among the best wines (“rosé” or otherwise) I’ve ever had and I’m very glad I get to buy this once a year. If you have bought some, I’d encourage you to try one now (I’d decant).
11year old son’s birthday to celebrate tonight and for the adults around the table a leek and Gruyère pie I made myself, together with Jean-Marc Vincent Santenay 1er Cru Gravières Blanc.
Gorgeous wine, in a great place. Just the right weight and so well judged. Incredibly more-ish. Will definitely look out for more of his whites.
And the pie may not look a thing a beauty, but I’m proud of this. I only cook like this occasionally, but I have to say this tasted great… (and yes it is a whopper, it’ll keep us going all week)
Of course. The original recipe said 30 mins which was then corrected to 20 mins. I went for 25.
And I didn’t cut the leeks too thin, just chopped them up. Worked just fine.
One small thing if cooking again - I ended up with a bit too much liquid in it. I cooked leeks, then had to do something else. When I can back there was liquid which in retrospect I think I should have poured off. Made it slightly soggy, but still very tasty.
And just as good eaten cool on subsequent days. It will be keeping us going all week.
I thought 30min seemed a little long. I’d probably have gone for something like 10-15 if I’d been guessing! And I’d have probably chopped them a little chunky. I do a cheese and leak (Glamorgan) sausage which is great but there they really do need to be quite thinly sliced but still I probably only cook them for 10 minutes or so before adding to the mix.
Decided to have a bacon sarnie for lunch and open this 2001 Musar. I don’t remember how much of this I bought from the waitrose offers a few years ago but it is still drinking beautifully.
On opening a slight note of port and Brett but after a while those were gone. Leather, milk chocolate , faint note of smokiness , plums and some spice. Not very long but very tasty and I bet it will pair nicely with herbs and spices.
Of course! What isn’t? Though I should ask did you mean a bulb or a clove? A whole bulb might be a little much. Although maybe not - I usually reckon on a clove per serving and since it said 8 servings…
Loving the suggestion: “prinkle with the remaining cheese”
Shall be in the oven sometime this week. Many thanks !
A blue cheese version with the addition of chestnuts could be interesting & make it red wine friendly … but would overpower the leeks. Maybe nearer Christmas.
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Though I should ask did you mean a bulb or a clove? A whole bulb might be a little much. Although maybe not - I usually reckon on a clove per serving and since it said 8 servings…
