Coronation Magnums #2
As the weather continues to be somewhat disappointing, then one can only hope that by next weekend the sun will be shining and the winter woollies will have been put back in their cupboards.
However, with the possible need for a bit of strength in any wines that might be celebrating the Coronation, then here are three robust wines that would suit the current outside temperatures. All from Yapp Brothers.
Domaine Maby, La Fermade Blanc, Lirac 2022
Yapp - £39.00 - per magnum
From a combination of Grenache Blanc, Clairette and Picpoul. I always find it tricky to recommend a Chardonnay, Sauvignon Blanc, or Semillon when the food might be on the spicy side: Coronation Chicken. Very floral on the nose, with some crisp lime acidity, with flavours of pineapple and tangerine on the palate. Full-bodied. Rich and a good medium-length finish. Definitely needs food, but perhaps an alternative option and would be perfect for any richly flavoured dish. Also available by the bottle - £16.75.
Domaine Filliatreau, Vieilles Vignes, Saumur Champigny 2016
Yapp - £49.25 - per magnum
Based just outside Saumur in the Loire, Paul Filliatreau took over the reigns from his father in 1967. This wine comes from Cabernet Franc vines that are between 50 to 100 years old. Powerful with dark, rich, meaty flavours, cassis abounds, with finely tuned tannins that linger on the palate: earthy mushroom and forest floor elements. Will certainly keep for another decade very comfortably.
Domaine du Père Caboche, Châteauneuf-du-Pape 2021
Yapp - £65.00 - per magnum
80% Grenache, 15% of Syrah and 5% Mourvèdre. Young, vibrant, lots of spice on the nose combined with cherries. Full-bodied, flavours of dark chocolate, black cherries, well integrated tannins and acidity that brings the wine alive. Then it sits and sits - excellent length. Decant before serving. This will open up and evolve for another 5-7 years. If you were serving roast beef then this would be a very excellent foil.
One final thoughts on magnums early next week. Let’s see what the weather is doing before I make any recommendations.
I’m doing a missive, probably tomorrow, on cauliflower cheese. For me, always an autumn or winter dish that accompanies stews, meaty sausages, and casseroles. Matched with strong reds and rich Italian whites that seem a little out of kilter in late April, but meeting the needs of this unseasonal weather.
