WELCOME TO THE K & K2 SESSION!
We're so lame sometimes.
THIS WEEK'S WINE: 2005 MAS BELLES EAU LES COTEAUX
K: Welcome, K2!
K2: Elated to be here.
K: I'm going to resist the urge to use "K1", because I think that's a given.
K2: My natural response here would be: dork.
K: So noted--but we're in this dorky boat together, so let's get to the drinking. Nose, scents?
K2: Spearmint. Very clean and fresh.
K: The spearmint is present in that last gasp you take before a sip. It also smells like...a man.
Like fresh out of the shower, cleanly shaven, in a towel brushing his teeth man.
K2: I do get a bit of the crushed violet as stated in the Wine Spectator review (in which, incidentally, was rated a 91), but if a man smelled like this coming out of the shower i'd definately be pleased.
FIRST SIP
K: I feel that this will potentially be an R-rated posting. This wine is so velvety and textural, I want to wear it.
K2: This is definately a sexy wine. Lots of kirsch, dark raspberry...even a little jam. Mouthwatering.
K: I think the tannin is so well integrated, a less experienced wine drinker wouldn't notice it.
K2: I agree. Even the alcohol content (14.5%) is indescernable, considering there are zinfandels that will hit you before you even get your nose to the glass. I'm going to say it: this is a panty-dropper wine.
K: I get dusty herbs, rare steak, all those dark fruits. I'll agree with the fact that this is a sensual wine in addition to the high alcohol that you could slide under the door with an unassuming date you're trying to bed. I am absolutely romanced by this wine; I may ask it out halfway through the bottle.
K2: So this wine is 70% Syrah, then 20% Grenache, and the final 10% Mourvedre. I'm not sure how we pronouce the last grape--
K:--I really probably prounounce it differently every time.
K2: Mmhm. I'm really waiting for someone to correct me. Just the same, the wine is basically a Chateauneuf-du-Pape. But you know the French and their wines--you could take the same grape makeup to a different region and they'd give it an entirely different designation, label and title. The only reason we knew what grapes were in this wine was because of the internet.
K: I really understand how French wines can be so overwhelming to people. I generally avoided the French wine section in Benz for years, because the prospect of having to know all the regions and grapes associated with them and every other tiny tidbit of information was just too much.
K2: New World wine is much less complicated. Even Italy is easier to understand. The Abbaye de Tholomolier Minervois (which is also a Grenache, Syrah, and Mourvedre) was the first French wine that really made me say, "Hey--what is this?" As in, where was this made, what are the grapes, what are the other wines this vineyard makes.
K: The Brully Chablis was what really got me. I was so surprised that Chardonnay grapes could taste like that. Domestic Chardonnay, to me, was always divided into two camps--either oaky buttery, or citrus mineral. I was so blown away that it could have such complexity and actually posess all these other flavors and attributes. It was creamy without being viscous, it was flinty and fresh without being too dry.
K2: You're never an expert about French wine. You could be very, very, knowledgeable about it--but not an expert. Like yesterday, when we were reading about the Bordeaux Wine Official Classification of 1855. This was decided by Napoleon--of all short people--about 154 years ago, he classified wines by quality of vineyard in order to show off the winemaking abilities of France to the rest of the world.
K: Yes. That was all new to me. And this designation has been left largely unchanged until THIS YEAR, despite all sorts of proposed revisions over the years. The classification will be opened to 247 Chateaus which will recieve a "Cru Bourgeois" rating. Which is still a star, but not a gold one.
K2: So I know now's the time to speak of many food related pairings.
K: Yup.
K2: Juicy meat. Medium rare steaks. I definately see it with a meat and potatoes dinner, with a very sexy chocolate mousse or chocolate ganache cake as dessert. Even better if you can top either of those chocolately things with berries--raspberries.
K: I think meat and potatoes is a man-getting meal. You could even do hearty meals like a beef stew or a non-spicy chili.
K2: I feel that strong spice needs to be avoided as far as food pairings for this wine.
K: Agreed. How about potato soup? OOOOOHHH, smoked bacon and potato soup. Yes.
K2: Yes, yes, bacon. Once again, more man-getting foods. Also brie and pate--very rich, luxurious foods.
K: Luxurious foods are girl-getting foods. Brie and baguettes, meat and cheese trays, olives--little Mediterranean finger foods. Baked brie would be good too.
K2: "This wine will get you lucky", should be the tagline, I feel.
K: I think that women really understand textural wines--wines that coat the mouth, tickle/ruffle the tastebuds. Sometimes that's the first thing I notice, and I can't get past it because it makes me...well...a little emotional. Textures can associate with memories...I think women can give really specific details on a wine because texture is something they comprehend well. So yes, if you're looking to get laid, I feel this is a good wine to buy, guys.
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