(Review 1) EspritGassier - Côtes de Provence
The Gassier family has a long history in Provence, tracing its ancestry to Barcelonnette in the Alpes-de-Hautes-Provence. As early as 1421, the family was recognized as part of the Provencal nobility, and in 1938 the Gassier family was granted the title of baron. Today, the vineyard is managed by Baron Georges Gassier, representing the fifth winegrowing generation of the family and working with the support of his father. (https://www.wilsondaniels.com/winery/chateau-gassier/)
Provence is a geographical region located in Southeastern France, which extends from the left bank of the lower Rhone to the west to the Italian border to the east, and is bordered by the Mediterranean Sea to the south. Côtes de Provence is the largest appellation of the Provence wine region in south-eastern France and covers roughly 20,000 hectares (50,000 acres) of vineyards, which produce the vast majority of Provence's rosé wine.
On the nose:
- I found that this wine had notes of vanilla, smoke, dark fruits, and red fruits (blackberry, black currant, and strawberry), spice, and tobacco.
On the palate:
- This wine included dark and red fruits, leather, and acidic. This wine is about medium/medium-plus in acidity, light-bodied, about 13% in ABV, and bone dry in its sweetness.
Overall, I really did enjoy this rosé, after a little bit of reading and reflection, I do find that this wine would accompany a dish much better than on its own. Not just any dish either, but seafood. The acidity in this rosé would work splendidly with a seafood dish that can bring down the acidity because of the oils in seafood. Scallops, shrimp, tempura, and even desserts. Some wines that you may come to find in your own tasting experience, will taste significantly better when paired with the appropriate dish. More enhanced flavors come out to play in both the wine and the dish. This bottle also sells for around roughly twenty dollars, so it is on the cheaper side, and a fun rosé to play around with.
That does conclude the wine for this week, while for next week I'm looking to play around with Bordeaux. Until then!
Cheers! 🍷
Paloma
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