The howling gales, crashing waves and bitter cold require foods to warm you from head to toe. Rib-sticking nosh that provides a smile with every rich, indulgent bit. So I whipped up some cauliflower and stilton soup and followed it up with toad in the hole. For the first dish I tried something new; I asked the Twitter world what I should pair with it. They said Vouvray. So I grabbed something I hadn't tried before and hoped for the best.
Vigneau-Chevreau Vouvray Sec 2007
Deep gold in colour - looks old. Classic, classy chenin.
Nose is brilliant honeycomb & beeswax with lime and a hint of the tropical.
Rich, sinewy waxy texture. Gripping palate - deep, dry and moreish. Almost bitter, roast citrus fruits laced with baked honey - all in all brilliantly complex. Compelling wine for not a lot of money. Perfect with the soup. Will also last another decade at least.
Domaine Richaud Terre de Galets Côtes du Rhône 2007
Well, there's a lot of hype, banter, chat and lunacy orbiting the 2007 Rhônes these days. From what I can tell, it's all about the fruit. From what I've tasted, I'd say I prefer '06. There's a bit more balance and the secondaries come through a bit more. But that's neither here nor there.
The colour is deep purple, but not in a '70s rock kind of way.
The nose is ridiculously fruity. Not jammy, but pure unadulterated cassis with backings of blueberry. After a wee while the minerality and liquorice begins to show as well.
That wollop of fruit from the nose is every bit as intense on the palate. Incredible blackcurrant and blueberry with serious focus - it grabs you. Young, vibrant and almost humming. Then, in the middle, there's a bit of a blank spot, followed by that minerality, wet stone and black liquorice.
Good stuff. Interesting. Delicious with toad in the hole.
Tasted 13/1/10 at Shorehead