Menu Pineau. What can be said that hasn’t already been?
I’ve sat quietly on the sidelines reading others praise Thierry Puzelat’s Clos du Tue Boeuf 08 ‘Brin de Chèvre’ (particularly Guilhaume), from the Loire’s Touraine region. Made with natural methods from a grape which maybe ten other producers in the world cultivate, Menu Pineau. For more background, Wine Terroirs has a very in depth post on everything Thierry Puzelat.
We drank half the bottle with a late dinner. The remaining half sat in my fridge like a glowing beacon. Should i get up in the middle of the night and drink it? Maybe breakfast? How will it taste tomorrow? I was sure it would take more than a couple days to kill this wine. Intriguing as hell. While not for everyone, it borders on being esoteric, but should speak to those who enjoy the weird wonders of the Loire.
The nose is a bizarre blend of vegetable, floral and briny characters. Fresh cut flower stalks came immediately to mind. The palate is pure puckering lemon acidity and minerality. I can think of few wines more suited to accompany white fish. Check it out if you get the chance. $22 at Arelquin in San Franisco.
Le Brin de Chèvre is like this Beach House video in many ways. Or maybe it isn’t, but I enjoy them both.
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May 2nd, 2010 at 1:34 pm
[...] is another one of those obscure Loire grapes, joining the company of Pineau d’Aunis and Menu Pineau, which offer an exciting wander from the major commercial grapes on the market. This is why the [...]