Braised Aardvark

Braised Aardvark
Romain Taupenot continues to oversee the inexorable climb of this fantastic domaine, now indisputably in the premier League, whilst retaining its value proposition. He crafts wines of structure, clear vineyard expression, and complexity from an exciting array of vineyards, and the wines are high class examples of their appellations. Having lost 45% of his production in 2016 due to frost, Romain calculates the overall reduction in the seven vintages between 2010 and 2016 was the equivalent 2.68 harvests(!). Whilst 2017 offered decent volumes, he is keen to confirm that the vintage does not lack concentration and should not be considered a “millesime pour la soif”, but rather has allowed him to craft wines with plenty of ripe, supple fruit and terroir definition. Romain is pleasantly surprised how the wines have fleshed out during élevage, whilst keeping their freshness and acidity. Reminiscent of 2007 with their attractive floral perfume, the wines have greater depth and structure, clear regional typicity, and the capacity for at least mid-term ageing. From Bourgogne Rouge up to Clos des Lambrays, there is plenty to enjoy from this domaine.

What to drink with... Braised Aardvark.

A braised dish, such as a casserole or stew, tends to involved long, slow cooking so you’ll get many layers of flavours to make a rich, hearty mouthfeel.

This sort of meal needs a more complex, full-bodied wine, probably red. A blend is ideal, for example our Côtes du Rhône from Château de Montfaucon is made from Carignan, Cinsault, Grenache and Syrah. Each grape variety brings a different characteristic and layer to the wine. If you prefer a single varietal wine, pick our punchy Malbec from Mendoza, Argentina or our scrummy Varner Foxglove Cabernet Sauvignon from California. There’s plenty to choose from. Bon appetit!

braised aardvark

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