Friday, March 18, 2005
Les Saveurs du Marche
34 cours de Verdun, sud du plan, Vienne
+011 33 4 74 31 65 65
This small city restaurant in the town of Vienne, at the Northern end of the Rhone Valley is the perfect Friday night date spot. Looking around the room there were at least five couples all enjoying the expertly chosen wines and perfectly cooked Rhonesque cooking....The food was Arterra level, but not so sophisticated that one would feel intimidated. While not a * type establishment the wine and food were outstanding and this is exactly the kind of place I would come to time and time again.
The wines were super...and choosing was a problem...a good problem that is...Here's what we tasted, um..drank....
2003 Cuilleron, Gallard and Villard Cotes du Rhone
Ruby purple color, rich and juicy, not the candied cherry that some CdR's through off. Black raspberry and blackberry, cassis and red currants.
This is my kind of Cotes du Rhone as it drinks bigger and deeper than the Guigals we see so many of in the USA.
2000 Yves Cuilleron L'Amarybelle St. Joseph
Obviously grown on chalky soil, this northern Rhone red is still youthful with flavors of blueberry, black raspberry and kirsch. The wine has a deep black fruit mid palate and a wonderfully smooth finish.
After about thirty minutes of being exposed to air the Cuilleron just takes a major step up. Those who like Santa Barbara Syrah should think MacPrice Myers And his 2003 Larner Vineyard release. The wine has become more black olive and cherry, with herbs de provence and black pepper.
Possessing an amazing level of concentration and great length, this wine is really coming into it own.
1998 Jamet Cote Rotie
Bacon fat, blueberry, black pepper, black olives....ooh, is this drinking nicely now, and at 19 euros for the half bottle, it's a steal. I mean, six year old Cote Rotie, which out of a full bottle would not be ready, but in the pint size version it's ready to rock.
Duval Leroy Champagne Sorbet
Just perfect...
Oh yes, the food...it was awesome, I'll have some photos in a few days as time permits.....The meal ended with dessert that followed the cheese course, which as Rich Spahl would say rocked, and that's saying a lot because each course was on Arterra level...
34 cours de Verdun, sud du plan, Vienne
+011 33 4 74 31 65 65
This small city restaurant in the town of Vienne, at the Northern end of the Rhone Valley is the perfect Friday night date spot. Looking around the room there were at least five couples all enjoying the expertly chosen wines and perfectly cooked Rhonesque cooking....The food was Arterra level, but not so sophisticated that one would feel intimidated. While not a * type establishment the wine and food were outstanding and this is exactly the kind of place I would come to time and time again.
The wines were super...and choosing was a problem...a good problem that is...Here's what we tasted, um..drank....
2003 Cuilleron, Gallard and Villard Cotes du Rhone
Ruby purple color, rich and juicy, not the candied cherry that some CdR's through off. Black raspberry and blackberry, cassis and red currants.
This is my kind of Cotes du Rhone as it drinks bigger and deeper than the Guigals we see so many of in the USA.
2000 Yves Cuilleron L'Amarybelle St. Joseph
Obviously grown on chalky soil, this northern Rhone red is still youthful with flavors of blueberry, black raspberry and kirsch. The wine has a deep black fruit mid palate and a wonderfully smooth finish.
After about thirty minutes of being exposed to air the Cuilleron just takes a major step up. Those who like Santa Barbara Syrah should think MacPrice Myers And his 2003 Larner Vineyard release. The wine has become more black olive and cherry, with herbs de provence and black pepper.
Possessing an amazing level of concentration and great length, this wine is really coming into it own.
1998 Jamet Cote Rotie
Bacon fat, blueberry, black pepper, black olives....ooh, is this drinking nicely now, and at 19 euros for the half bottle, it's a steal. I mean, six year old Cote Rotie, which out of a full bottle would not be ready, but in the pint size version it's ready to rock.
Duval Leroy Champagne Sorbet
Just perfect...
Oh yes, the food...it was awesome, I'll have some photos in a few days as time permits.....The meal ended with dessert that followed the cheese course, which as Rich Spahl would say rocked, and that's saying a lot because each course was on Arterra level...
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