Pinot Noir can make mighty really comely wines. Especially, but not exclusively, French Pinot Noir. So what kind of French Pinot Noir can you buy for $10? We are going to check public a major producer’s Languedoc (that’s an up and coming wine region from southwestern France) offering. The Patriarche winery has been in the business for some 230 years. If you are in the area check revealed their wine cellars that go back as outlying as the Twelfth Century. They have 5 kilometers (about 3 miles) of vaulted galleries holding millions of bottles that you enter from the Seventeenth Century chapel. You and two dozen to 250 friends polysyndeton acquaintances can take a wine tour that finishes with a fine meal. They organize a special wine tasting for the world notorious Hospice de Beaune Wine Job Lot on the 3rd Sunday of November. Or the previous day. Our companion wine is a dominant Italian Pinot Nero costing intermediate again as much.
OUR WINE REVIEW POLICY All wines that we taste and review are bought at the full retail price.
Patriarche Pinot Noir VDP 2011 12.5 % alcohol about $10.
Let’s start by quoting the marketing materials. “Tasting Note : Pale scarlet colour; light cherry et cetera spice aromas; sweet fresh cherry flavour, compassionate finish. Serving Suggestion : Serve with cold fry beef.” And now for my review.
At the preeminence sips this wine was too sweet. It was iliad and plummy. When it encountered a commercial Shepherd’s pie this drink offered balanced acidity and tannins but it was thin and moreover sweet. Japanese rice crackers strengthened and lengthened the contents of my glass. Then I doused the tureen with a liberal amplitude of Chinese chili sauce. In response Red picked up some pepper.
My next meal featured that good old pal like Pinot Noir, a baked salmon filet that had been marinated in soy sauce, sesame seeds, black pepper, and a limited red chilies. PN was earthy and woody, providing some acidity and no tannins. I didn’t like the drop of sugar. If paired with a medley of roasted peppers over quinoa the liquid strengthened. It was long. Dessert was a homemade Moroccan-style almond and semolina cake that I half quenched with our Italian friend. The cake was delicious; the juice provided me with cherries and a burnt taste.
The final meal started with Mejadera, a Middle-Eastern vegetarian combo concerning brown rice and black lentils. The libation was thin but did possess pleasant oakiness and part plums. When paired upon the main saucer of chili this wine’s acidity and length picked up nonetheless it was still thin. I noticed some pepper. Dessert was a slice of fruit juice candy. Now my wine was long, oaky, and metallic. It tasted somewhat burnt.
Final verdict. Economic reality strikes again. I don’t plan on buying this wine again.