I want to follow up on the Real Wine Attack tasting with a few thoughts and a couple more tasting notes, but this time from home, wine with dinner.
"The dark inky wines you see coming out of Cote Rotie, the wine makers are doing something to those wines. Cote Rotie is very mineral soil, and the soil gives grapes with perfume, with mineral character. To extract that dark color is to make a wine that the soil is not giving. My wine, this Cote Rotie - this is what the soil gives."
I don't often drink 10 year old wine, although I aim to change that gradually by cellaring wines myself. Enjoying this wine with a simple dinner of flank steak with braised swiss chard reminded me of why I am devoting precious square footage in a Brooklyn apartment to wine storage. The secondary aroma and flavor characteristics that emerge with age are just fascinating, and mature Burgundy when well crafted is thrilling. Even a humble village wine, not some 1er or Grand Cru - wine I can afford when released.