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 "...A French Pinot Noir By Rothschild" 
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Post "...A French Pinot Noir By Rothschild"
A Wine Lover's Weekly Guide To $10 Wines - A French Pinot Noir By Rothschild
by: Levi Reiss

Last week's wine came from a groundbreaking California winemaker, Robert Mondavi. This review is devoted to a wine made by a famous French winemaker, Baron Philippe de Rothschild. Prior to their death, these two giants collaborated; their most famous joint effort is the very pricey and probably overpriced Opus One, a Cabernet Sauvignon. Today's wine is a Pinot Noir from the up and coming Languedoc region of southwestern France. While Pinot Noir is a common and often prized red grape variety grown in many parts of France it is somewhat of a newcomer to this major, but not prestigious wine growing region. So let's see what happens when we combine a great grape, an up-and-coming wine region, and a famous wine house in a low-priced bottle.

OUR WINE REVIEW POLICY All wines that we taste and review have been purchased at the full retail price.

Wine Reviewed Philippe de Rothschild Pinot Noir 2008 12.5% alcohol about $10

Let's start by quoting the marketing materials. Tasting Note : Medium red violet; aromas and flavors of dried red berries, sour cherry, cranberry and spice, with a hint of vanilla; dry, medium bodied, soft yet balanced palate; good length. Serving Suggestion : Vegetarian lasagna, roast pork and grilled salmon or burgers. And now for my review.

At the first sips the wine was earthy with nice, round tannins. Its first pairing was with a commercial honey and garlic chicken breast accompanied by rice and a Moroccan-style tomato and garlic salsa. The wine showed soft acidity and tobacco. With the salsa the wine's earthiness intensified but it also became harsher.

The next meal consisted of a slow-cooked beef stew. The Pinot Noir was nicely acidic but the earth taste was almost completely gone and there wasn't much fruit. I added some powerful green jalapeno pepper sauce the wine grew marginally stronger.

My final meal involved a boxed eggplant parmagiana slathered with parmesan cheese. While the nice acidity of the wine met the acidity of the tomato sauce, there was not a lot of fruit.

I finished this bottle with two local cheeses. With a yellow cheddar the Pinot Noir was fairly muted. It was a bit sweet with a taste of cherries. With a stronger tasting asiago cheese the wine picked up a bit of intensity but not really enough.

Final verdict. This wasn't a close call; I definitely don't plan to buy this wine again. Even at this price it wasn't really up to snuff.

About The Author
In his younger days Levi Reiss wrote or co-authored ten computer and Internet books, but he prefers drinking fine German or other wine with the right foods and the right people. He teaches computer classes at an Ontario French-language community college. Visit his global wine website with a weekly column reviewing $10 wines and new sections writing about (theory) and tasting (practice) organic and kosher wines.
The author invites you to visit:

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[Note: Due to a size limitation, the title, above, had to be abbreviated. Apologies to the author and - Admin]
This article was posted by permission.

Thu Dec 02, 2010 3:37 pm
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