Wine Blogging Wednesday 33 (Almost)
Wine Blogging Wednesday got away from me this time. When picking up a bottle of wine after a long day of work, I knew there was more to it than just grabbing something from Languedoc-Roussillon but could not remember the specifics. Hopefully, Doktor Weingolb won’t be too hard on me because Trader Joe’s didn’t have any choices over $5. (That, and I usually adhere to the WBW rules very well….) Apparently, this southern region of France is known for producing wines of great value, with the $15-30 category representing the ideal range. It seems that many vineyards are passed down through families, and the wine-making techniques are simple and inexpensive. For example: using concrete containers instead of new oak barrels and bottling off-site.
The bottle that followed me home this time was 2005 Chapelle du Bois Syrah. Syrah comes in as the third most-planted grape, after Carignan and Grenache. Though the Languedoc produces the most Vin de Table, this particular wine is Vin de Pays. However, this also seems to be the region most likely to have the AC qualifications ignored in favor of making good wine without the fuss. This particular wine had notes of bell pepper and cherry on the nose. The palate was fairly hot initially, though the heat quickly subsided. It very fruity, with cherry and currant, and what I first attributed to dirt turned out to be more like gravel. I enjoyed it, especially for that price, but the wine did not go well with my BBQ chicken pizza. Perhaps the big, spicy California Syrahs I’m used to clouded my pairing abilities. But I can’t hold that against this one.
….Farley Walker
Wine Blogging Wednesday, Languedoc-Roussillon, 2005 Chapelle du Bois Syrah
May 16th, 2007 at 11:34 am
Oh I am so glad Ryan doesn’t use concrete basins to make his wine in, sheesh! How’s the computer issue? All worked out? Did you get my phone message?
May 18th, 2007 at 7:26 pm
Yep - I think a chicken pizza would be a tough pairing for this wine - I would go for lamb, game, or a stew. Cheers!
May 19th, 2007 at 8:58 am
I won’t be too hard on you Farley. This was actually a nice summation. I think it shows that you got the real gist of WBW 33, even if you went dirt dirt cheap!
Hope you continue to make discoveries and interesting pairings with Languedoc wines — personally when I think barbecue, I think Syrah!
May 19th, 2007 at 9:02 am
Here’s a related post re: Languedoc Syrah and BBQ food Saint-Chinian and grilled chicken.
But Joe’s ideas sound good too.
May 19th, 2007 at 9:43 am
Joe, I agree. Once I tasted the wine, I knew it wouldn’t be a good pairing. But the pizza was ready and I was hungry.
Marcus, Bless you! Thanks for the theme, the kind words, and the link.
May 21st, 2007 at 5:08 pm
Hey, don’t get me wrong - happy to do Syrah with pizza! However, my go to is a Nipozzano Chianti or a Vitiano, Ramitello or cheap Chilean Cab. Linked you up, cheers!
May 22nd, 2007 at 7:41 am
Joe, It’s the BBQ sauce on this pizza that makes me usually choose Syrah or Zin. Your choices sound great for red sauce.