I promised more Burgundy in my second year of wine blogging. Pinot and Ribs are one of my favourite food:wine pairings, so with agreeable BBQ weather here in Montreal I was afforded another opportunity to enjoy this heavenly match.The 2002 Domaine Joblot Givry "Pied de Chaume" was a classic, ruby red Bourgogne, with a meaty nose. Scents of truffle, venison and strawberries were underscored by an earthy backbone. On the palate it was very focused - light-bodied with fresh strawberries, supple tannins and crisp acidity. The wine softened up nicely over the evening and was a nice pairing for the BBQ ribs. While very enjoyable, I preferred the similarly priced Domaine de Villaine.
13% alcohol
Score: 16.5/20
Price: $30 (SAQ)
PS - The label proclaims "Vin Préféré du Roi Henri IV". As my French history is a little weak, I went to Wikipedia for a synopsis on King Henri the Fourth, ruler of France from 1589 to 1610. I have no way of confirming if Henri really loved this wine, but I would have thought a more contemporary celebrity endorsement would be of greater value?
I like that strategy. An endorsement from a guy who cannot speak to its truth!
ReplyDeleteOk Joe,
ReplyDeleteWhat's in your recipe for BBQ ribs?
Sonadora - curious, but rather impressive to think of centuries of winemakeing!
ReplyDeleteEdward - You noticed the repetition! Yes, it is a good recipe - to avoid emails from the lawyers I sent you an email.
Cheers!
Joe,
ReplyDeleteGot the recipe today. Will try to cook it on the weekend.
Edward - let me know how it goes - I love that recipe.
ReplyDelete