The fat man cometh. And I am not talking about erstwhile Burgoblog contributor Tom "Chubbie" Cobbold, since he is now slim as a rake. No, I refer to Alain Gras, a name written on the wrappers of brie and camembert cheeses, "50% matiere gras". The phenomenon of "le gras" also exists in wine, referred to as "fat" by English speakers. The wine tasting American Robert Parker often refers to a wine "putting on fat". Back to business. A rich, reflective mid-gold colour reminiscent of Flaubert's description of ancient goblets glittering in candlelight on the feasting table of Carthage. On the olfactory bulbs? Vanillins, orange marzipan from Budapest and a bit of blonde minge sprinkled with cloves. Round, fully mature, very enjoyable with tannic grip and a good savoury/fruity balance. Possibly a blodge of gras on the finish. Another very enjoyable Alain Gras wine the maestro of St. Romain. Interesting to compare with the
same wine tasted in March 2009.
The fat man cometh. And I am not talking about erstwhile Burgoblog contributor Tom "Chubbie" Cobbold, since he is now slim as a rake. No, I refer to Alain Gras, a name written on the wrappers of brie and camembert cheeses, "50% matiere gras". The phenomenon of "le gras" also exists in wine, referred to as "fat" by English speakers. The wine tasting American Robert Parker often refers to a wine "putting on fat". Back to business. A rich, reflective mid-gold colour reminiscent of Flaubert's description of ancient goblets glittering in candlelight on the feasting table of Carthage. On the olfactory bulbs? Vanillins, orange marzipan from Budapest and a bit of blonde minge sprinkled with cloves. Round, fully mature, very enjoyable with tannic grip and a good savoury/fruity balance. Possibly a blodge of gras on the finish. Another very enjoyable Alain Gras wine the maestro of St. Romain. Interesting to compare with the same wine tasted in March 2009.
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