Nā waina mai ka Chateau de la Dauphine: Maʻalahi e ʻōlelo, ʻono i ka inu

Naauao a me ka mea nana i ka waina

Ke ʻimi nei ʻoe i kahi waina Farani maikaʻi loa mai Bordeaux akā ʻaʻole ʻo ka ʻōlelo Palani kahi ʻāpana o kāu mākaukau? ʻO ka nūhou maikaʻi hiki iā ʻoe ke kauoha i kahi waina maikaʻi loa mai Bordeaux (Left Bank) a manaʻo ʻia he connoisseur! ʻO nā mea a pau āu e hana ai, ʻo ka nānā ʻana i ka papa kuhikuhi (a i ʻole nā ​​papa) a koho i nā ʻōmole mai ka Chateau de la Dauphine a, i loko o kahi minuke o New York, he mana waina ʻoe i Farani. Ke wehe ʻia nā ʻōmole a hoʻomaka ka ʻike naʻau, e manaʻo nā mea a pau he loea waina ʻoe.

loa

Ua māhele ʻia ka ʻāina ʻo Bordeaux e ka Gironde Estuary i kahi Bank Left (Medoc a me Graves) a me kahi Bank Right (Libournais, Bourg a me Blaye). ʻIke ʻia kēia wahi ma Bordeaux no kona lepo lepo ʻulaʻula e hoʻohua ai i nā waina ʻulaʻula wiwo ʻole (e noʻonoʻo iā Merlot, Cabernet Franc a me Cabernet Sauvignon). ʻO nā waina mai Libourne he ʻano wiwo ʻole me nā tannin palupalu.

Aia ʻo Chateau de La Dauphine ma Fronsac, kokoke i ka muliwai Dordogne, he mau mile mai Bordeaux. Ua loaʻa ka inoa o ka Chateau mai Marie-Joseph de Saxe, ka makuahine o ka mōʻī hope loa o Farani, ʻo Louis XV, nāna i hāʻawi i kona inoa ʻo La Dauphine i ka waiwai no ka hoʻomanaʻo ʻana i kāna kipa ʻana i ke kenekulia 18. Ua hoʻomohala ʻia ka ʻāina e Cardinal Richelieu a me kāna moʻopuna e hana i nā waina i ke kumu kūʻai nui loa o ke aupuni a lilo i waina punahele a Louis XV.

I kēia manawa he 53 mau ʻeka o nā māla waina i Chateau me Merlot a me Cabernet Franc - e lilo ia i māla waina nui loa ma ka ʻāina. Ua ho'ōki ka Chateau i ka hoʻohana ʻana i nā huahana kemika a me nā pesticides ma 2012 a loaʻa iā ia ka palapala hōʻoia Organic Agriculture ma 2015. Ua hoʻomaka ʻo ia e hoʻohana i nā kumu biodynamic i ka makahiki 2015 i mea e ulu ai nā kumu waina e like me ke ʻano a komo i kahi pōʻai ulu kūlohelohe. Hoʻohui ka ʻāina i ka mōʻaukala (kūkulu ʻia i ka makahiki 1750), me kahi ʻenehana loea hou (ʻo ia hoʻi, hoʻohana ʻia ka hale vat circular me ka gravity).

ʻOiai ʻo nā waina mai ka Chateau de La Dauphine mai ka hoʻomaka ʻana o ka manawa, ua kūʻai ʻia ka domain ma 2015 e ka ʻohana Labrune, nona hoʻi iā CEGEDIM, kahi ʻoihana ʻenehana a me nā lawelawe e kālele ana i ke olakino a me ka maikaʻi. Ke hoʻomau nei ka ʻohana Labrune i ka hana ʻana i nā waina biodynamic kiʻekiʻe e hōʻike ana i ka terroir.

Laʻiʻoa

Ua hoʻolauna ʻia mai nei au i nā waina lush a hoʻowalewale mai ka Chateau de La Dauphine ma NYC's Gotham Bar & Grill. ʻO Marion Merker ke alakaʻi iā mākou ma o nā waina, ʻo ia ka Wine Tourism Manager a me Brand Ambassador no ka Chateau.

ʻO nā waina:

1. Chateau de La Dauphine Rose 2016. Ka inoa: Bordeaux. Ka lepo: Pālolo-limestone; Nā ʻano like ʻole: Merlot - 80 pakeneka; Cabernet Franc - 20 pakeneka. ʻO ka makahiki awelika o nā kumu waina: 30 mau makahiki. Oenologists: Michel Roll a me Bruno Lacoste.

Notes

I ka maka - ʻulaʻula o ke koʻa. Pīhoihoi ka ihu i ka ʻala o nā lemona hou, ka pears, ka maiʻa, nā plums a me nā peaches. Hāʻawi ʻia ka palate me nā pua māmā a me ka citrus i nani a hoʻomaʻemaʻe ʻia. He maʻalahi ka hoʻopau ʻana. E leʻaleʻa ma ke ʻano he aperitif a i ʻole me ka paʻakai, ka ʻōpae a i ʻole ke cod i puhi ʻia.

2. Chateau de La Dauphine 2014. Hoʻopiʻi: Frontsac. Ka lepo: Pālolo a me ka limestone. Nā ʻano like ʻole: Merlot - 90 pakeneka; Cabernet Franc - 10 pakeneka. Ka makahiki: 12 mahina, 30 pakeneka o ka ʻoka hou Farani

Notes

ʻulaʻula hohonu, ʻulaʻula ʻulaʻula i ka maka. ʻO ka ʻala o nā pua i hui pū ʻia me nā cherries ʻeleʻele ʻeleʻele e hoʻowalewale i ka ihu aʻo ka palale e hoʻowalewale ʻia e kahi ʻike strawberry/cherry/oak paʻakikī e hoʻoulu ai i ka makemake no ka ala ʻono ʻono aʻe. Pākuʻi me Duck Prosciutto a me Chicory Salad me Radicchio, Endive, Fresh Fig, a me Candied Pecans me ka Vinaigrette waina ʻulaʻula.

3. Chateau de La Dauphine 2012. Hoʻopiʻi: Frontsac. Ka lepo: Pālolo a me ka limestone. Nā ʻano like ʻole: Merlot - 90 pakeneka; Cabernet Franc - 10 pakeneka. Nā makahiki: 12 mahina, 30 pakeneka o ka ʻoka hou Farani. Hoʻopili pālua ʻia ma mua/ma hope o ka hoʻopau ʻana. Hoʻopili ʻia nā hua waina i ka gravity i loko o nā pahu a ukali ʻia e ka paila lima ma luna o 1 ½ volume i kēlā me kēia lā no 10 mau lā me ka liʻiliʻi o ka aeration. Fermentation ma 26 degere C no 20 lā. ʻO ka hoʻomaʻamaʻa ʻana me ke kaomi kū pololei me ka hoʻokaʻawale ʻana i nā pono. Vinification ma 20 barela; malolactic fermentation i loko o nā barela no 30 pakeneka o ka ʻohi. Hoʻoʻo ʻia i nā ʻāpana ʻokoʻa i ka ʻoka no 12 mahina.

Notes

Hoʻonanea ʻo Cerise i ka maka i ka hui ʻana o nā hua ʻeleʻele me ka cigar e hāʻawi i kahi ʻala ʻokoʻa i ka ihu. Piha a waiwai ma ka palale e alakaʻi ana i kahi hopena noʻonoʻo a paʻakikī. Hoʻohui pū me ka Pan Roasted Aged Filet Mignon me Braised Swiss Chard, kāloti, ʻuala Puree a me Truffle Sauce.

4. Chateau de La Dauphine 2003. Hoʻopiʻi: Frontsac. Ka lepo: Pālolo a me ka limestone. Nā ʻano like ʻole: Merlot - 90 pakeneka; Cabernet Franc - 10 pakeneka. ʻO ka ʻelemakule - 12 mahina, 30 pakeneka o ka ʻoka hou Farani.

Notes

Hāʻawi ka ʻulaʻula ruby ​​ʻeleʻele hohonu i ka ʻeleʻele. Hāʻawi ka Merlot i nā cherries ʻeleʻele, nā plums me nā mea ʻala (kinamona, nutmeg) a me nā hua i ka ihu. Ma ka palate, hoʻomanaʻo ke ʻano o ka liqueur me nā mea ʻala a me nā cherries ʻeleʻele a i ʻole ka waina ʻono. Pākuʻi ʻia me ka Cake Chocolate a me ka hau ʻalemona paʻakai.

ʻO ka wā e hiki mai ana

Wahi a WineInvestment.com, inā ʻaʻole no nā waina o Bordeaux, ʻaʻole e ola nā mākeke waiwai waina maikaʻi o ka honua. Noʻonoʻo nā mea hoʻolale kālā i ka mōʻaukala o Bordeaux, kona moʻomeheu a me kāna waiwai moʻomeheu, e hoʻolilo ana i ka ʻāina i mea nui i nā mea hoʻopukapuka (ʻoihana a me nā kānaka) ma ka Hikina Hikina e makemake nui i nā waina a me ka chateaux.

Inā ʻoe e kūʻai nei i kahi ʻōmole o Chateau de La Dauphine no ka leʻaleʻa pilikino, makana, a i ʻole e nānā ana e hoʻopukapuka kālā, e māʻona a hoʻohauʻoli nā waina Bordeaux. He mau waina kēia e hiki iā ʻoe ke kūʻai i kēia manawa a inu i kēia manawa - a i ʻole - mālama ʻia no ka lā ua.

© Kauka Elinor Garely. ʻAʻole hiki ke kope ʻia kēia ʻatikala kope, me nā kiʻi, me ka ʻole o ka ʻae palapala ʻia mai ka mea kākau.