jamie goode's wine blog: An amazing fortified Tannat

Saturday, January 10, 2009

An amazing fortified Tannat

I think it's a bit stupid to eat chocolate and drink wine at the same time, but if you really, really want to match chocolate with wine, this is the one to choose.

It's a remarkable Tannat from the Madiran region that's had its fermentation arrested by the addition of spirit, similarly to the way that Port is made. This leaves it sweet and alcoholic (17.5%). It's brilliant stuff, quite different to Port, but complex and tasty.

Domaine Berthoumieu Tanatis Vin de Liquer NV, Southwest France
Really interesting sweet, spicy, earthy blackfruits nose. The palate is dense and spicy with lovely pure sweet blackberry fruit and some pepperiness, as well as firm tannins that mesh well with the sweetness. There are subtle hints of mint and medicine in the background, too. Delicious and unusual. 92/100 (Les Caves de Pyrene)

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At 8:04 PM, Blogger Vinogirl said...

I actually love chocolate and a good Cab together.

At 9:45 PM, Anonymous Ian Black said...

Thanatos? That reminds me of Ch. d'Aydie's equivalent - "MayDie". Is there some sort of death-cult in-joke going on here?

Ahem. Interesting to hear your comment on wines to accompany chocolate, that well known killer of lesser wines. The one I would choose would be a red grenache-based VDN such as Maury or Banyuls. When chilled they even smell and taste of cocoa! I have also heard that Spanish Monastrell based VDN's do the job well too.

Do you think the Tannat based ones have the edge? My experience is limited to the Grenache based sweeties.

At 10:33 PM, Blogger Christy said...

Fotified Tannat? Could this be a new trend? Vinedo de los Vientos does a fortified Tannat called Alcyone. We poured it at the store during Halloween and billed it as adult chocolate. It's from Uruguay, but has that same blend of fruit + funky, spicy minty, medicinal note to it. Wacky stuff but absolutely delicious for those willing to take a chance.



At 8:58 PM, Blogger Chris Townend said...

I agree with Vinogirl: chocolate and big reds always works well for me. I also find that it is a good way to introduce such wines to friends who do not usually enjoy the reds (and I'm talking about wine not football).


At 3:45 AM, Anonymous Anonymous said...

I agree with Christy about the Alcyone! Incredibly unique (almost weird) but awesome. If you've not tried it, it's an absolute must, that is if you can find it!!

At 9:51 PM, Anonymous Artusi said...

For a change from my usual Banyuls to be served with chocolate (truffles / mousse etc.) I was recommended a plum infused sake... Shiraume Umeshu (AKASHI TAI) It is out of this world!

And as for the chocolate.... Artisan du Chocolat (London). Either a pure Origin bar, or their divine salted caramels....or skip the wine altogether and sip one of their hot chocolates at their new concession in Selfridges.. Nirvana!


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