Gotta love red wines from France’s Rhone Valley at this time of
year. Big, bold and spicy, they’re just the things to warm your innards and
match the full-flavoured, rib-sticking foods of winter. Most Northern Rhone
reds are comprised of Syrah although there is an allowance for a smidgeon of
something else. Southern Rhone reds are usually blended. Although numerous
varieties are utilized, Grenache seems to dominate the blend followed by Syrah,
Mourvedre and Cinsault. Full of smoky black fruit, pepper, saddle leather,
earth and licorice, they’re fabulous with game, rich meat dishes in dark
sauces, spicy fare and old, hard, seasoned cheeses. Whether from the north or
south, they’re great.
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