October 6, 2010 0

Main Course (duck) and wine at the New Steine Hotel

By in Restaurants, Tasting

Back at the New Steine Hotel, the main course was duck.

I picked a lovely red from Chapoutier, a large french producer, but a very good, reliable one predominantly in the Rhone Valley, but they also produce right around the world. Sounds awful, but I’m a big fan as it goes.

I chose their juicy blend, Coteaux Du Tricastin, which is a place so named after the geography and not the grape, which is common with French wines.

You can always spot a Chapoutier wine, despite them having their name on the label, as their labels are also produced in braille for the poorly-sighted or drunk.

As a rule, north Rhone wines are Syrah grapes, but south Rhone are blends like this one. Don’t be a snob about blended wines – they are a way of really honing what the winemaker wants. Nobody says “leave the salt and pepper out” when you’re cooking, and sometimes these blends only add tiny percentages of another grape. It’s an art.

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