-A basket filled with your favorite charcuterie, pate de foie gras, cornichons, a fresh, crusty baguette and a thick slice of French Boucheron cheese.
-Braised rabbit in mustard sauce.
-Someone who makes you smile.
-Tuna tataki rolled in finely chopped fresh herbs.
-A bright, sunny day.
-Room temperature sage-rubbed roast chicken pieces.
Not necessarily in that order. Oh and, don't skip the rave review below; it'll make your hearth thump.
Robert Parker, Jr., The Wine Advocate:
"One of my favorite whites from the region, as well as a year in, year out value
, the 2013 Costières de Nîmes Nostre Païs Blanc is 60% Grenache Blanc (always from the same parcel) and the rest Clairette, Roussanne and Viognier. Fermented one-third in barrel and aged eight months on lees, it offers fabulous notes of stone fruits, buttered citrus, white flowers and honeysuckle to go with a medium-bodied, fresh, lively and pure style. While it doesn’t skimp on texture, the focus is more on freshness and purity. Drink it anytime over the coming 2-3 years (2014-2017)." Jan 2015
"Once upon a time there was a beautiful wild terroir, where ferocious beasts were treasured and the sun shined more than elsewhere, where celebration was a way of life, and where wine, a true social tie among men, was a part of everyday. But little by little, the terroir became neglected, misunderstood and forsaken. The celebrations became drab, repetitive, and life lost its flavour and the people their identity. After long years in exile, a winemaker decided to awaken this sleeping beauty.
Appearance: the pale yellow color tinted in green announces a wine with a great deal of freshness and purity. Nose: the complex nose reveals floral and mineral notes with accents of fresh citrus fruits. Taste: lively and fresh, the aromas of flowers and white fruits, blends with flint. The very soft finish evinces a great deal of minerality.
Cheeses: Vacherin, Beaufort, fresh goat. Meats: capon, rabbit, chicken. Seafood: rockfish, halibut, shrimp. Garden: pumpkin, leeks, apricots. Herbs: saffron, coriander, sage. Method: poached, sauteed, grilled. Sauces: cream, seafood, tamarind. Desserts: lemon meringue, nougat."
||60% Grenache Blanc, 20% Clairette, 15% Roussanne & 5% Viognier
||8 months on lees in French oak
||Costieres de Nimes, Languedoc Roussillon, France
|| Limited at 4,200 dozen