Vin+ Corporate Wine Ambassador Ebby Reyhani’s
French Wine Picks:
M. Chapoutier Ermitage Le Pavillon 2008
Set in an indent along the River Rhone, around an hour’s drive south of Lyon, is the hillside of Hermitage. Its steep, south face is almost entirely covered in 135 hectares of vineyard planted on earth types from four geological periods. The Pavillon is an incredibly steep block of very old vines situated on a decomposing granitic soil. Because of the old age of the vines and the minerals found in the soil, the resulting ‘08 vintage is full, packed with spice and immensely aromatic. Expect tobacco, blackcurrant, peppercorn, violet and even smoked bacon. The palate is round, the tannins velvety and deep with dark berry fruit, tobacco and cacao notes.
Pair with: French – Souris d’agneau au thym. Indonesian – sate buntel
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Taittinger Comte de Champagne Blanc de Blancs 2000, Champagne
Heralding from a Champagne House that specializes in Chardonnay, Comte de Champagne Blanc de Blanc is a Champagne fanatic’s Champagne and the 2000 vintage, quite possibly one of the best ever made. The bubbles are so fine, it’s as if it’s made of silk. Soft citrus, white spice and a delicate minerality seem to linger forever on the palate. Pure comes mind when summing it up in one word.
Pair with: Nothing. As an aperitif, this will send any dinner party in the right direction!
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Chateau Ducru-Beaucaillou 1990, Saint-Julien, Bordeaux
Last year, the 2009 vintage of this wine was voted by leading members of the industry to be the best Cabernet blend made. Buying some to lay down for a few years in highly recommendable, however, opening a bottle within the next two to three years would be a great shame. Dinking perfectly now and packed full of flavour, the 1990 will charm your socks off! Sumac, dry cherry, pepper and hints of eucalypt in the bouquet move to blackcurrant, blackberry and blueberry in the mouth. Racy, chewy tannins open to reveal a red apple and soft liquorice length.
Pair with: French – Cassoulet. Indonesian – Nasi Goreng Kambing
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Joseph Drouhin Moulin a Vent 2008, Beaujolais
Wine made of the Gamay grape and its naturally soft tannins is, in my opinion, one of the best to pair with Indonesian cuisine – especially when it comes from a good, reliable winery and from one of the 10 Beaujolais Cru areas. This is a fantastic example that will dazzle you with aromas of wild strawberry and preserved cherries. The tannins are smooth and surprisingly persistent, helping to carry a gentle hint of sweet spice with the fruity overtones.
Pair with: French – Jambon Persillé. Indonesian – Ayam Bakar Sunda
