Stories of German roots in Champagne last post by Richard Nielsen, Skyler Ring, Michael Markarian, inderpal singh and Clément Cariot.
This week: Maury AOP
What style of wines come from here? What grapes are used? What kind of dish would you pair with them?
Maury AOP in the Roussillon region produces both dry red wines and sweet fortified Vin Doux Naturel. The reds are predominantly Grenache, with Carignan, Syrah, Mourvèdre, and Lledoner Pelut also allowed in the blend. The sweet fortified wines come in a range of styles—including Blanc, Ambre, Grenat, Tuile, Hors d’Age, and Rancio—and are principally Grenache Blanc, Noir, and Gris, with some other grapes such as Macabeu, Tourbat, Carignan, Syrah, Muscat of Alexandria, and Muscat a Petit Grains also allowed. The Maury VDN fortified wines with oxidative character can be paired with rich cheeses and desserts with nuts, dark chocolate, and salted caramel.
Maury Sec was introduced in 2011 and while still underappreciated has received praise and buzz for its still, dry table reds said to have the potential as a 'grand cru of the south' with some even being compared to Chateauneuf. Mas Amiel leads the charge as producer (I think the story goes the estate was originally won in a card game) and their 'Initial' and 'Vertigo' wines show a fantastic price-to-quality ratio. Chateau Saint-Roch's 'Kerbuccio' ($20!) is another fantastic example and I find they're exceptionally useful as a starting point for guests who lean towards New World wines almost exclusively but are interested in making the trek to Old World styles (also no bank breaking in getting them to take that risk). Parisian Gnocchi with braised game is a personal favorite with the still, dry reds as well as confit duck. VDN styles work well with gorgonzola dolce and wild mushroom bisque with chili oil.