Sunday, March 29, 2009

2007 Perrin & Fils Cotes du Rhone "Reserve"


I've been buying this wine for several years now--I think the first vintage that I had of it was the 2004. The whole reason I bought it the first time was the realization that this wine was a. 4.99$ (and I was broke) and b. the Perrin brothers from Chateau Beaucastel make this wine. It quickly became a favorite, and I've probably consumed 3-4 dozen bottles of this wine. The wine is now 6.99$ at TJ's (probably because of the exchange rate...).It sports a screwcap...unlike the Coudoulet de Beaucastel, which is, admittedly, more complex. But this wine is also 11$ less. Trader Joe's by me just ran out of the '06, and I was excited to try this vintage, because '07 was a great vintage in the Rhone. Better than '05? We'll see...I have a lot of '05 Rhone wines kicking around in my cellar...'05 Beaucastel, a bunch of other Chateauneuf-du-Pape's...anyways...

This wine shows lots of fruit on the nose, with blackberries and cassis notes that are in your face. I also get a bit of licorice, some garrique, and some pepper. It's a little watery, but has lots of fruit in the mouth and a peppery finish. A great value, super tasty to drink, and cheap. Definitely an awesome deal at 7$. A

I drank this wine with a ridiculous chicken. As in ridiculously good. Basically, you take a chicken (about 4 pounds), season it with salt all over, stuff it with a half pound of pancetta and a half pound of sausage, stick it in a tight-fitting pot, cover it with 2 cups of stock, put a lid on the pot (some foil too to make sure that nothing escapes), and then stick it in a 200F oven for 6 hours. Wow. The meat literally falls off the bone, and since nothing escapes, you have 2 cups of chicken stock flavored with pork fat that you can reduce to make a sauce. In my case, I covered the chicken with foil, and then let the juice reduce for about 25 minutes before whisking in some flour, and about a quarter pound of butter! This leaves you with an intensely chickeny white sauce (think gravy), but hell, you could do just about anything to this and it would taste amazing. Next time you're bored and sitting around the house for six hours, this would make a nice use of your time...

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