Red Wine Blend from Gigondas and Grilled Kebabs
Wine and food pairing is always an art and rarely a science. Hot spice, acid (citrus, vinegar) and alcohol content are strange tablemates. I decided to pair grilled lamb kebabs with a Domaine de la Jaufrette red wine blend from Gigondas. The meal was a success, the recipe is easy, but the pairing was just so-so. Then the question becomes was it the meal or was it the wine itself?
I recently had a comment regarding the high alcohol percentage (14.5%) of a white wine, and how the reader felt that more and more wines were being produced with increased alcohol content. My response was that, for me, it was all about balance. That particular wine was beautifully balanced and I never once was aware of the alcohol.
However, for today’s wine, I found the opposite. I was gobsmacked by the lack of balance and incredibly high alcohol sensation in the nose, on the palate, and all the way through to the finish. To say it was unpleasant might be going too far, but it definitely could have been better.
Winery: Domaine de la Jaufrette
Type: Red Blend (Grenache, Syrah, Mourvèdre_