Cold soaks last post from Donovan Ingram, Jeremy Eubanks, Daniel Veit, inderpal singh and Mark Cochard. 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.
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!
Not to be confused with Domaine Raymond Usseglio "Roussane Pur" [one 'n' on the label]. 100%. Biodynamic. All new oak, but doesn't taste like it.