This week's editions
We're gradually returning to normal schedule as I head home from France. Today's bulletin may reach you a little early, and Tuesday's Premium Edition may get to subscribers late; we should be back on track by Wednesday.

Today's Sponsors:
 Crushpad
Ever Dream About Making Your Own Cult Wine?
www.crushpadwine.com

 California Wine Club
Roll back prices in Santa's Summer Sale!
www.cawineclub.com

In This Issue
 Blind and bizarre An American sommelier in Avignon entertains us with an impossibly challenging "blind" tasting.
 Crushpad Ever Dream About Making Your Own Cult Wine?
 California Wine Club Roll back prices in Santa's Summer Sale!
 This week on WineLoversPage.com A primer and discussion about some more German Riesling basics in Wine Tasting 101.
Last Week's Wine Advisor Index The Wine Advisor archives.
Administrivia Change E-mail address, frequency, format or unsubscribe.

 Learn about our RSS Feed

Blind and bizarre

Palais de Papes
Avignon's landmark Palais des Papes, the 14th century home of the papacy.
I love discovering unfamiliar wine grapes and regions. I love exploring new dimensions in pairing food and wine. And if I do not exactly love "blind" tasting - the fine analytical art of identifying a wine without knowing what's in the glass - I respect it as an excellent way to sharpen my wine-tasting skills.

All three of these happy elements came together during a memorable evening in Avignon last week, a happenstance event that I won't soon forget. As I prepare to fly home tomorrow after a great week of wine travel, I thought I would devote today's Wine Advisor to a quick summary of the innovative array of small dishes that we enjoyed at Restaurant Christian Etienne - and the fiendishly challenging series of "blind" tastings of offbeat French regional wines that Sommelier Kelly McAuliffe assembled to accompany them.

McAuliffe, a gregarious native of Carson City, Nevada, has been working in the French wine scene for 11 years and may be the only American sommelier currently working at a Michelin-starred French restaurant. He seemed delighted to have the opportunity to talk wine with a traveling group of fairly serious American "wine geeks," and when he proposed the blind-tasting game, we eagerly complied.

Little did we know how tough he was going to make it, picking wines from obscure appellations and offbeat grapes and, more evilly still, wines that departed dramatically from those regions' characteristic styles. The dinner was a delight, and a sommelier's challenge. Christian Etienne's eponymous chef specializes in small dishes that feature the vegetables of the season. This night's bill of fare prominently featured fresh, flavorful artichokes and asparagus - both considered "difficult" with wine - as theme ingredients.

Here's an overview of the dinner dishes and the wines. Many of the producers do export in at least small amount to the U.S., the UK and other countries. Try Wine-Searcher.com if you'd like to try to track them down.

With amuses bouches including tiny pastry beggar's purses filled with an intense wild-mushroom mix, shot glasses filled with a creamy fennel puree, and canapes, a warmup aperitif before the blind tasting frivolity begins.

Champagne Bruno Paillard Rosé - Very pale copper, a pretty hue, with relatively scant bubbles. Ripe canteloupe shows in an intriguing, exotic aroma, but it's more straightforward on the palate: Crisp tart-apple flavors, bone-dry and palate-cleansing. A fine start to the meal.

Another amuse, a pair of shot glasses containing airy, barely sweet whipped cream, one laced with artichokes, the other boasting a subtle asparagus flavor, each garnished with a paper-thin, flash-fried cross-section of a baby artichoke and a fat asparagus spear, the first wine presented "blind."

Mark Angeli 2003 Anjou les Fouchardes - Very pale copper in color, clearly a rosé. But what strange and exotic scents ... high-toned, medicinal, possibly oxidized, strongly herbal, with notes of witch hazel and verbena, reminiscent of vermouth. Bone-dry and searing acidity. What in the heck is it. I toy with the idea of a Savagnin from the Jura, but no ... it's an Anjou Chenin Blanc from the Loire by, McAuliffe says, "a funny wine maker, a rebel."

Three thimble-sized rolls of chewy, salty, dark boiled ham rolled around artichokes, plated with a small field-greens salad and garnished with long flash-fried chives and a thumb-size baguette that appears to have been deep-fried.

Chateau Mourgues du Gres 2004 "Les Galets Dores" Costieres de Nimes Blanc - From a producer whose 2003 rosé was featured in a recent Wine Advisor, this one puzzles the group, which finds characteristics of Sauvignon Blanc, Chardonnay and even Viognier in it. In fact, it's a blend of Southern Rhone varieties: white Grenache, Picpoul de Pinet and Roussanne.

Domaine Gauby 2002 Vin de Pays des Cotes Catalanes Vieilles Vignes - McAuliffe returns to the room with this straw-color wine in a decanter, plugging the neck with his thumb and shaking it vigorously until it's frothy. Yeasty notes, toasty oak and ripe apples lead toward the conclusion that it's a Chardonnay - maybe a ripe, oaky Maconnais, I joke that it must be a "cuvee unique" made for North Berkeley Imports, a U.S. firm known for its oak-accented selections. But no, it's much more exotic, a blend of White Grenache (30%), Macabeo (30%), the rare Grenache Gris and Carignan Gris (15% each) and a splash of Chardonnay from the Rousillon in Southwest France.

Calmar farcie, a golf-ball-size squid stuffed with tiny mushrooms and served between two spears of green asparagus prepared tempura-style, atop a pale-green swash of pistachio oil. (The squid was tough, cooked a little too long, the only flaw in an otherwise four-star dinner.)

Clos Canarelli 2003 Corse Figari - Another "blind" offering that might be Chardonnay but of course is not. Bright straw in color, it offers pleasant appley scents; crisp and tart on first tasting, but spicy oak builds and builds as it crosses the palate. Odd, I say, joshing that it starts like Chablis but finishes like California Chardonnay. In fact it's Corsican, made from the Rolle grape, the local name for Vermentino.

An artichoke-stuffed tender ravioli bathed in a pool of basil "cream," actually a frothy, herb-scented olive-oil emulsion, followed by tiny whole lamb tenderloins plated on fresh, bright-green spring peas and favas, garnished with a spear of green asparagus and one of white.

Domaine de la Grange des Pères 2000 Vin de Pays de l'Herault Vaillé - First red wine of the evening, this one is dark garnet in color with a bright reddish-violet edge. Gamey "animaux" and deep black fruit aromas segue to "sweet" red-berry and cherry flavors on the palate, tart and tannic. I'm pretty sure it's a Bandol, the excellent Mourvedre-based red from Provence; but I'm wrong, of course - McAuliffe isn't going to make it that easy. It's a blend of Syrah, Mourvedre (I claim a few points credit for this) and Cabernet Sauvignon from the Languedoc.

A refreshing salad of goat cheese mixed with chopped artichokes and plated on fresh mache lettuce, garnished with a flash-fried paper-thin cross-section of artichoke.

Domaine Arretxea 2003 Irouléguy "Hegoxuri" - Light gold in color, white fruit, a little butter and a little confectioner's sugar, tart and just off-dry. I go bold on this one and dramatically announce that it's a Vin de Pays des Collines Rhodaniennes from the Northern Rhone, made from a blend of Viognier, Roussanne and Marsanne. Nope. Not even close. It's from the Basque country of Southwestern France, made from indigenous grapes.

A most unusual dessert, featuring sweet, tender bits of eggplant in lemon cream, topped by a wafer and a ball of, um, artichoke ice cream, garnished with a thin flash-fried slice of lemon.

Mark Angeli "Rosé d'un Jour" Vin de Table de France - Back to the rebel of the Loire for this appealing if offbeat wine. Pale pink in color, clear at the edge, it has all the scents of a good rosé - ripe strawberries and fresh herbs - and it's crisply acidic; but it's also distinctly off-dry, which is, simply put, weird. "Provence White Zinfandel," I crack, which wins me disapproving looks. As it turns out, it's Angeli's irreverent joke. Denied controlled-appellation status for its utter lack of typicity as a Rosé d'Anjou, he released it as a simple, unclassified table wine labeled with a French pun that sounds similar but translates as "Rosé for one day."

The dinner was memorable, and so were the wines, a collection of unfamiliar and offbeat grape varieties and French wine regions, a voyage of discovery that, for me, is even more enjoyable than bathing in the luxury of high-end wines.

IF YOU GO:
Restaurant Christian Etienne wins two thumbs up from me, and so does Sommelier Kelly. If you visit Avignon, I recommend it. And tell Kelly we said hello. (Restaurant Christian Etienne is located directly opposite Avignon's historic 14th century Palace of the Popes on the Place du Palais (10 rue de Mons, Avignon, +33 (0)4 90 86 16 50).

FRANCE TRIP DIARY AND PHOTOS COMING SOON:
I've got the usual multiple notebooks and hundreds of photos from this past week's trip down the Rhone, and I hope to get a wine diary and photo gallery organized and published soon. Watch this address for the material as I get it together:
http://www.wineloverspage.com/wines/rhone2005.phtml

Our friends Lauriann Green-Sollin and Jean-Pierre Sollin will also have photos and information on their Website soon, along with, of course, details about all their tours, which I highly recommend:
http://www.wine-tours-france.com

PRINT OUT TODAY'S ARTICLE
Here's a simply formatted copy of today's Wine Advisor, designed to be printed out for your scrapbook or file or downloaded to your PDA or other wireless device.
http://www.wineloverspage.com/wineadvisor1/print050613.html

TALK ABOUT WINE ONLINE
If you'd like to ask a question or comment on today's topic (or any other wine-related subject), you'll find a round-table online discussion in our interactive Wine Lovers' Discussion Group, where you're always welcome to join in the conversations about wine.
http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=62328&mid=534384

If you prefer to comment privately, feel free to send me E-mail at wine@wineloverspage.com. I'll respond personally to the extent that time and volume permit.


Crushpad Crushpad:
Ever Dream About Making Your Own Cult Wine?

At Crushpad you can - wherever you live.
Now you can make unique, ultra-premium wines no matter where you live. You'll choose grapes from California's top vineyards and work with industry-acclaimed winemakers in a state-of-the-art winery 100-percent focused on small lots. You choose your level of involvement - a lot or a little - and we do the rest.

THINK YOU'RE READY TO BECOME A WINE MAKER?
Take a one-minute quiz:
http://www.crushpadwine.com/quiz

CRUSHPAD:
Crushpad is a community winery for aspiring winemakers. Located in the heart of San Francisco, Crushpad has winemaking customers in over 25 states and as far away as Tokyo.

WEBLINK:
To learn more about making your own cult wine, visit our website:
http://www.crushpadwine.com


California Wine Club
California Wine Club: Summer's Santa Sale!

Santa works hard during the holidays… You shouldn't have to! The California Wine Club has the way for you to take the hassle out of the holidays and save money doing it during Santa's Summer Sale.

Send everyone on your list a monthly armchair tour of California's finest boutique wineries, and when you order by Aug. 31, the Club will roll back prices to 2003! Save up to $84. Also, they will defer billing and shipping until December 2005. As a bonus gift, both you and your recipient will receive a copy of California Wine Club's hilarious 15th Anniversary wine calendar for 2006 (a $19.95 value)

Call 1-800-777-4443 in the U.S. or visit online at
http://www.cawineclub.com?Partner_ID=winelovers
then take a deep breath, relax and enjoy summer, knowing your Holiday shopping is done!


This week on WineLoversPage.com

Here are links to some of our recently published articles that I think you'll enjoy:

Primer on the pradikat system of German Riesling
German-wine expert and Wine Tasting 101 guest host David M. Bueker covers some of the German basics, and inspires a good online discussion that you are welcome to join:
http://www.myspeakerscorner.com/forum/index.phtml?fn=7&tid=62048&mid=531964


Last Week's Wine Advisor Index

The Wine Advisor's daily edition is usually distributed on Mondays, Wednesdays and Fridays (and, for those who subscribe, the FoodLetter on Thursdays). Last week, however, because of my travel in France, we published only on Monday. Here's the link to that column:

 First taste: 2004 Loire (June 6, 2005)
http://www.wineloverspage.com/wineadvisor1/tswa050606.phtml

 Complete 30 Second Wine Advisor archive:
http://www.wineloverspage.com/wineadvisor1/thelist.shtml

 Wine Advisor Foodletter archive:
http://www.wineloverspage.com/wineadvisor1/foodlist.phtml


SUBSCRIBE:
 WineLoversPage.com RSS Feed (free) XML
 30 Second Wine Advisor, daily or weekly (free)
 Wine Advisor FoodLetter, Thursdays (free)
 Wine Advisor Premium Edition, alternate Tuesdays ($24/year)

ARCHIVES:
For all past editions, click here

CONTACT US
E-mail: wine@wineloverspage.com

SPONSORSHIP OPPORTUNITIES:
For information, E-mail wine@wineloverspage.com


Administrivia

To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, or for any other administrative matters, please use the individualized hotlink found at the end of your E-mail edition. If this is not practical, contact me by E-mail at wine@wineloverspage.com, including the exact E-mail address that you used when you subscribed, so I can find your record.

We do not use our E-mail list for any other purpose and will never give or sell your name or E-mail address to anyone. I welcome feedback, suggestions, and ideas for future columns. To contact me, please send E-mail to wine@wineloverspage.com

All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry.

Monday, June 13, 2005
Copyright 2005 by Robin Garr. All rights reserved.

Subscribe to the 30 Second Wine Advisor

Wine Advisor archives