Chinon question

I am new to Chinon. Tonight we are having pork roast with mustard and thyme. I know that the Chinon I have on hand is not too tannic. Will this be a good match?

rwj

[Robin Garr]

I am new to Chinon. Tonight we are having pork roast with mustard and thyme. I know that the Chinon I have on hand is not too tannic. Will this be a good match?

Robert, I like Chinon a lot with pork ... as a relatively light, subtle red, it works very nicely with "the other white meat," in my opinion. Variables, of course, will depend on the specific presentation of the pork and, to some extent, the nature of your particular Chinon and its vintage. I slurped an '05 from Joguet the other night - I'll be penning a rant about it soon - that surprised me for both its startling alcoholic content <i>and</i> substantial tannins.

Sounds pretty good to me, assuming you have a reasonably traditional Chinon.


Mike

Thanks for the tips guys. The meal was great! The pork was roasted with fingerlings, onions, carrots, and fennel. We also had sauteed chard. The Chinon was Domaine du Colombier 2003. Notes later. I'm beat and have a gig in the morning.

rwj

I just tried the new Noire Chinon Rouge and chipped a freakin' tooth on it. The new trend of powerhouse Loire reds is disgusting.


Prost!
Bill

I just tried the new Noire Chinon Rouge and chipped a freakin' tooth on it. The new trend of powerhouse Loire reds is disgusting.

Alliet Coteau de Noire?

There is a basic bottling that may be more to your liking.