What We’re Drinking: Keeping an open mind

Doug pulled out a Chateauneuf-du-Pape from his cellar and was kind enough to snap a photo before it was gone.  Domaine Grand Veneur has never been his favorite producer, nor 2003 his favorite vintage, but a few years of age yielded surprising results.  The aggressive heat had dissipated, leaving lovely, sweet fruit that was a wonderful counterpoint to thick-cut, grilled pork chops with rosemary and basil.  A perfect Fall meal if you ask us!

Diane had a great time with a friend at Proof in the District exploring the restaurant’s extensive wine list.  The highlight was something even the most enthusiastic wine lovers too often overlook: Madeira.  With a selection of salty, washed-rind cheeses, they tried the Rare Wine Company’s Boston Bual Special Reserve.  We carry the drier and more versatile Barbeito Madeira Charleston Sercial Special Reserve.  The Boston Bual is richer and sweeter, with aromas of dried fruit, baking spices, and something salty and briny in the background.  Both are part of the company’s Historic Series, which aims to create affordable versions of the vintage Madeiras enjoyed back in the wine’s heyday, 18th and 19th centuries.

Even when tasting wine is your job, it’s all too easy to get into a rut, to dismiss producers, vintages, or entire categories of wine because of one or two bad experiences or lack of knowledge.  This was a delicious reminder of the rewards of an open mind.

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