WTN: Who wore it better?

[Jenise]

The challenge: accessorize a cold artichoke with a heavy red wine vinegar and garlic marinade.

The challengers:

2018 Giraudon Bourgogne-Aligoté
Bought a bottle; loved it, then ordered a case. But the wines in my case, though same vintage, are not identical to the earlier bottle. It's fleshier and more like typical inexpensive aligote. Eh.

2018 Domaine de la Mordorée Tavel Cuvée de la Reine des Bois Red Rhone Blend
A fan of this wine, I didn't hesitate to buy a case last year when a good offer came up. This is only the second we've drunk from the case, and it has been like 8 months since our last bottle. So I was surprised by how much residual sugar this had, which is tipped even more in that direction by marginally lower acidity than usual, too.

The results:

The aligote wins! The Mordoree was almost cloying, where the acidity in the aligote was badly needed. In fact, it wasn't just better, it was very good with this notoriously difficult food to match wines with.

Best wine, though? A sly 50/50 blend of both wines drank like deliciously like a Provencal rose.

[David M. Bueker]

You are certain there was actual residual sugar in the Tavel?

[Jenise]

As compared to what? It's definitely off-dry. That is, the sugar effect starts on the palate and gets heavier in the finish. If that's not RS I don't know what it is.

[David M. Bueker]

Betting overripe fruit, and not actual sugar. I doubt a Tavel with measurable RS would get the AOC.

[Jenise]

...an effect that's amplified by low acidity. But doesn't overripe fruit contain more sugar?

Heathens/savages...Nobody, but nobody, tries to serve a wine with an artichoke. It invariably make the wine taste acidic & metallic. Never found one to work.
What next?? Brussel sprouts and wine? Twinkies and wine?
Tom

[David M. Bueker]

...an effect that's amplified by low acidity. But doesn't overripe fruit contain more sugar?

Yes, but the wine has to ferment to dryness. Just means further elevated alcohol, which further mimics sweetness.

[Jenise]

Yes, and my belief has always been that excess ripe sugars can't all ferment to alcohol (or are stopped from doing so) and sometimes remain behind as RS. Not so?

[David M. Bueker]

Not if they want the AOC. The French have always been quite strict about that. Not to mention that Mordoree is not just some small farmer operation. I am certain they have testing capabilities to ensure ferments go to dryness, and address any that do not. If there’s any RS it won’t be at a tasteable level.

[Jenise]

Got it.

Legally a Taval AOC rose is fermented to full dryness (min alc 11.5 max 13.5 / max RS allowed 6 g/L)

Salute

[David M. Bueker]

Jenise's wine was not a rosé...until she made the blend.

[Jenise]

Jenise's wine was not a rosé...until she made the blend.

Cellar Tracker considers it a rose. Not that they're god...

[David M. Bueker]

Your wine name says Red. Color me confused.

Tavel AOC = French Rose (style wine)

David wrote: Your wine name says Red. Color me confused.

If a wine producer in the So Rhone uses the same composition of Grape varieties as his Tavel AOC Rose ("Tavel cuvee") and ferments them as a red wine, would the authorities let him put "Tavel cuvee" on the label? Or have it designated as a Cotes du Rhone? What AOC was actually designated on the label?

Salute

[Jenise]

Your wine name says Red. Color me confused.

Because that's how it's listed on CellarTracker. Underlying grape composition.

Red or black wine grapes produce a "Red Wine" only if they are fermented for that purpose.

Salute
(PS Just had to post that to get rid of the 2020)

[David M. Bueker]

Tavel AOC = French Rose (style wine)

David wrote: Your wine name says Red. Color me confused.

If a wine producer in the So Rhone uses the same composition of Grape varieties as his Tavel AOC Rose ("Tavel cuvee") and ferments them as a red wine, would the authorities let him put "Tavel cuvee" on the label? Or have it designated as a Cotes du Rhone? What AOC was actually designated on the label?

Salute

I know the AOC is Rosé. That’s what had me so confused with “red wine.” Granted that I have largely ignored the Southern Rhône for the last several years, but Jenise’s comment regarding CellarTracker clears it up. There are all sorts of mislabeling artifacts on that site. It will be my life’s work just to clear up the German wine issues.