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24th
March
- Dublin
10am tasting at Mitchells to look at possible wines for inclusion on Chapter
One’ restautrant's list. Peter Dunne leads me to the cavernous, beautiful and
underused first floor. Pouilly Fumé by Raimbault-Pineau
is stunning, best wine from that AC tried in ages. Denis Race Chablis good too
and keen price. Austrian wine interesting but pricey, beside it will probably
never sell. Whilst tasting discover Mitchells are lending stack of Reidal to
Brown’s Brasserie where Grants are hosting tasting of Chapoutier wines and
lunch for press. No one’s told me but manage to blag invite anyway.
Michel
Chapoutier presents and turns out to be extremely interesting individual. A
short but dynamic, fiercely opinionated lover of wine and food. He gives
fascinating discourse on terroir, soil, yields, biodynamics, food and wine and
terroir verses varietal wines, adding that the former show their quality not on
the nose but on the length and texture; I agree, just think of Chablis. Says
first wine, a Crozes-Hermitage blanc will taste of salt as it’s got such a
high mineral content. My eyebrow raises, registering disbelief, Roger Moore
style, followed by jaw dropping as I find he’s right! Wines range from pretty
good to sublime, (see notes in review section). His business card, like his
labels have braille. He grins when I ask if his American labels have their
warning not to drink and drive in braille too. Sadly have to skip lunch and
collect son from school. Another time hopefully.
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