First French wine tasting on my blog. Loupiac, younger brother of Sauternes will introduce you to the world of botrytized wines.
A classic dessert wine from Bordeaux in France. Sweetness is obtained by late harvest and involvement of Botrytis Cirenea that concentrate sugars, acidity and flavours in the grape. Botrytized wines are well known for their both high price and unique aromas. Loupiac wine region is located on the opposite river bank than Sauternes – one of the best sweet wine making appellations. Benefiting from similar conditions but poorly recognizable worldwide offers a great value for a very good quality compared to often overpriced Sauternes wines. Dominant grape in this style is Semillon, supported with Sauvignon Blanc and Muscadelle. Serve well chilled. Vintage 2014.
Pale gold. Quite dense.
Aromas of dried aprict , honey and lemon are very apparent t first. Then dried pineapple, apricot, passion fruit and a hint of vanilla appears in the glass. Very pleasant and Sauternes-like aromas that are very desirable here
Honey and apricot at first sip, followed by some lemon associated with a high acidity balancing big amount of sugars. After some development in glass and warming orange and dried apricot flavours appears.
Good quality Loupiac for a reasonable price. Cheaper than Sauternes and little less concentrated. For me the flavours and aromas were little diluted leading to less intense wine. Other than this, there were no flaws. I recommend this wine as a good budget friendly replacement for Sauternes. For me could be more on the sweeter side because it would be risky to pair this bottle with a cheesecake.
Pairs extremely well with mould both with blue mould and white mould cheeses. Serve with Brie to achieve great creaminess and with Gorgonzola to discover completely new flavours. Pairs well with Foie Gras.
After you try them, there is no coming back. This concentration of flavours and rich texture is simply irresistible both in dry and sweet wines.
Apassimento is an ancient method of vinification. Harvested grapes are laid on a straw mates to dry on the sunshine. During this process, that can last several months, water from the grape evaporates. This results in 40-70% reduction of grape weight, lowering the quantity of wine that can be produced from it significantly.
Vine made from this grapes (technically raisins) have less tannins, are richer in aromas, higher alcohol content and tend to have more toffee, nutty, brown sugar and fig taste. This way, the Vin Santo, Recioto, Amarone and some Malaga wines are made. Wines produced by this method can be both sweet (by interrupting the fermentation) or dry (by fermenting all the sugar content till the end).
Raisins, that are made by apassimento method, take
very long time to ferment, typically about 35-50 days. By drying grapes thus
reducing the amount of grape juice, that can be extracted and fermented, this
method typically leads to smaller production and higher price tag that follows
it in exchange of very concentrated aromas and flavours. Modern version of this
method uses special rooms, with artificial heating to assure faster grape
Apassimento method is autochthonous for Itally and there You can find the most wines made with this method.
I brought back this rare Malaga from my trip to Spain. It is a great example, how middle aged malaga should be like. Clearly distinguishing itself from lots of cheap stuff.
This special white wine comes from the region surrounding Malaga city in Andalucia, Spain. Grape, Moscatel , as a hot climate lover is best suited to grow here, resulting in very ripe, frolal and sweet wines. 15% of alcohol comes from the fortification (adding high proof of neutral alcohol to the wine). Produced with appassimento method that requires grapes to be sun dried in order to concentrate flavours, sugar and acidity. This wine spent 48 months in american oak barrels. The label design refers to arabic legacy of Malaga region. Producer Bodegas Dinobe has a wide range of wines, including lighter and heavier Malaga wines based on Muscat grape. Serve chilled.
Clear wine with no sediment seduces me with deep amber colour, telling everyone around that it spent many months in wood barrels, that let it oxidise and develop complex aromas.
Medium intensity aromas of orange and orange peel, some floral and citrus notes too. After some time, wine releases complex aromas that were developed during maturation in contact with wood and air: dates, toffee and honey.
Clearly sweet but not cloggy. High acidity keeps big amount of natural sweetness in balance. Bull bodied with flavours of orange liquour, toffee and carmel
Very good wine that has a lot of potential to develop in bottle. Great as a dessert. For me it could be more intensive. Little alcohol is still not well integrated and attacks when wine gets warmer.
Cakes with nuts and honey. Cookies and creme brulee. Or as a dessert on it own 😉
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