MS Topic of the Week 1/8/2020 - Advanced

Cold soaks last post from , , , and . Thanks all!

This week: Châteauneuf-du-Pape blanc

Name 3 producers and create a dish to pair with each dependent upon the cépage and winemaking.

Parents
  • Domaine de Beaurenard "Boisrenard" : 6 White varietals mostly Roussane and Clairette, fermentation and short aging in small oak; Swordfish with Butternut Squash Risotto

    Domaine de Janasse "Prestige": 70% Roussane, 15% Grenache Blanc, 15% Clairette ; fermented and aged in oak at least 1.5 years, lees stirring. Roasted Pork Loin with Potato Gratin 

    Pierre Usseglio "Tradition Blanc": Mostly Clairette with a quarter Grenache Blanc and a touch of Bourblenc; half of the blend sees oak; Lobster Bisque!

Reply
  • Domaine de Beaurenard "Boisrenard" : 6 White varietals mostly Roussane and Clairette, fermentation and short aging in small oak; Swordfish with Butternut Squash Risotto

    Domaine de Janasse "Prestige": 70% Roussane, 15% Grenache Blanc, 15% Clairette ; fermented and aged in oak at least 1.5 years, lees stirring. Roasted Pork Loin with Potato Gratin 

    Pierre Usseglio "Tradition Blanc": Mostly Clairette with a quarter Grenache Blanc and a touch of Bourblenc; half of the blend sees oak; Lobster Bisque!

Children