My first choice for a wine to match up with Provencal style roast lamb is Chateauneuf du Pape. And the 1998 Fortia (below) matched perfectly. Penny Ross, wine specialist at D&W Markets in Kalamazoo suggested this Merlot-rich Haut-Medoc, and it, too, was a perfect match.
The 2013 is still young but shows beautifully after two to three hours of aeration. It's 60% Merlot, 40% Cabernet, but the Merlot seems dominant right now. And what a Merlot it is: blackcurrants, tea, a subtle herbal lift that goes well with Provencal herbs in the dish. Well balanced wine for drinking now and over the next few years.
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