Since being with with my boy(man)friend I've learnt a lot. One of the things being how to cook a fantastically succulent and flavoursome roast chicken. Only from the butchers of course.
It has become a tradition that has more often than not included friends, family or wine trade. More importantly perhaps - it matches and marries a certain range/type of wines.The main star mostly being white or orange, while the supporting actor may be a naturally made red. It all depends on the mood.
This local chicken roast was precious for us for obvious reasons. Being our absolute first bird in our first proper home together. To go with it we grabbed what made sense and what was available from our cave a 2008 Du Arques Haute Vale'e, Limoux:
- 100%Chardonnay. High altitude. All about texture to begin with. Often compared or named the "Mini Mersault". In my humble opinion why compare?! In reality it's good. Good in the sense that the area expresses purity, honesty and balance. I haven't tried a bad Limoux yet. They just seem to be great at doing it right!
Tasting Notes:
- Subtle structure. Seductiveness, purity and texture. Ever held a Mac (Apple) screen polish napkin? It's silky, velvety and totally reminiscent of the sensation. The cork seemed like the most untouched and cleanest I've ever seen. Seamless.
Peach and pear, some tropical notes, candied lemon; buttercup and white flowers lends to the subtle vanilla'eish lusciousness. All in all the purity is striking. Heavenly indeed.
x Charlotte
Funny that, I always associate Toque et Clochers with Brighton, they used to make the house wine for the Hotel du Vin group when I was working there (distant past) and as such we had lots of their single vineyard Chardonnays on the list as well.
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