Dinner party
Salmon: Three Wines + Three Ways
Building momentum in the Kitchen and in the Cellar can be the very best thing for your skills and, as importantly, your feelings about them. Part Two: Salmon.
This is 100% organic Gamay from a benchmark producer in the Beaujolais. Jean Foillard has been christened as one of the gang of four, a group of producers in the Beaujolais who have been at the forefront of bringing these wines back to their most traditional and represenative form. Foillard farms organically, ferments his traditionally structured and earthy Morgon with whole cluster grapes which are vigorously selected for the healthiest grapes, and ferments in used oak barrels. These wines, including the Cuvée Corcelette, are made in a Burgundian style, with deep extractions of super healthy grapes, producing extremely complex wine. Corcelette is a single climat, or vineyard site within the village of Morgon, that is considered by many to be "grand cru" Beaujolais. Although it does not have official status, the granitic and schisty soils of Corcelette consistently lead to wines with richer darker fruit notes, and have proven to raise some of the very best expressions of Gamay. Treat yourself right and enjoy this with a whole Peking Duck, and some steamed Black Summer Bok Choy.
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