While tasting the sample bottles Beujolais Coeur de Vendanges 2010 by Pierre-Marie Chermette (Domaine du Vissoux) I became very enthusiastic.
According to Pierre-Marie, the quality of this top wine was partly due to a large share of Fleurie from the 2010 harvest. He blended the base Beaujolais with his Fleurie, one of the most expensive crus of Beaujolais.
Hand-picked grapes, minimal filtering…….compliments for this blend that is perfect for spring and summer. Cool slightly and the freshness and accessible structure come into their own perfectly. But what do we eat with this wine? I KNOW! I was pleasantly surprised when I recently saw the classic “STEAK TARTARE, egg yolk, capers, mustard and anchovy” on a menu. Together with a glass of Coeur de Vendanges 2010.
That's not flirting anymore, that's marriage.
Author: Wietze Snaak / www.josbeeres.nl / HG
Column Wietze Snaak – Jos Beeres Wine Buyer