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+--- Thread: Chapoutier Gigondas (/thread-6578.html)
- Innkeeper - 11-11-2000
1995 M. Chapoutier, Gigondas. Holding it up to a candle revealed a seductive garnet red color. On the nose were spices and black pepper. A faint taste of plumbs up front followed by wonderful earthy notes, and perfectly balanced acid and tannin. The finish lingered on and on. Very nice wine. It matched right up to mushroom covered ground sirlion steak. Really think that when you add mushrooms to beef, you can't beat a Rhone to go with it. The 1995 is most probably not available any more. Have gotten in a supply of the 1997. Stay tuned.
- mrdutton - 11-11-2000
Yes sir, them plumbs went right STRAIGHT toward them shrooms!!! But where were the bobs?
(Sorry IK but I just could not help correcting your spelling; plums.)
[img]http://www.wines.com/ubb2/biggrin.gif[/img] And yes, I know, my spelling is horrendous.
- Innkeeper - 11-11-2000
You noticed my lousy spelling, but you didn't notice that it was so early, I put it on the wrong thread! Anyhoo, this "pinot" was a nice Rhone!
[This message has been edited by Innkeeper (edited 11-11-2000).]
- chittychattykathy - 11-12-2000
Ah, my recent trip just happened to be right during "wild mushroom madness" in Germany and France. What a happy, happy girl was I. Yes, a Rhone is great with beef and mushrooms (as does a nice pinot), but beer with pork and mushrooms, even better! Seriously! (Ah, maybe it was the location.) K