A Wine Lover’s Weekly Review Of $10 Wines – A French Columbard, Chardonnay Blend

Colombard is a non-prestigious white grape that is mostly found in France, but also found in the United States and Israel, where it known as French Colombard. In France it is mostly vinified into Armagnac, a sometimes great cousin of Brandy. The Yvon Mau winery has been around since 1897, but their website says nothing about its own history. The Cotes de Gascogne IGP appellation tells you this wine comes from the Midi-Pyrenees in south-west France. The winery isn’t far from the long Cote d’Argent beach. which boasts Europe’s tallest sand dune. The companion wine is a California Central Coast Chardonnay at half again the price.

OUR WINE REVIEW POLICY All wines that we taste and review were purchased at the full retail price.

Wine Reviewed Yvon Mau Colombard (75%) Chardonnay (25%) 2012 11.5 % alcohol about $9.

Let’s start by quoting the marketing materials “Tasting Note : Pale straw; delicate citrus, grassy and apple aromas, dry, light bodied with crisp acidity, candied citrus, pear and apple flavours. Serving Suggestion : Serve as an aperitif; scallops with lemongrass; grilled pork; fish or mussels.” And now for my review.

At the first sips this wine offered pleasant if slightly raw acidity and good sweetness. A few fiery Japanese Wasabi peas managed to tame the blend’s acidity. A medley of roasted veggies (red peppers, mushrooms, and leeks) over whole wheat penne doused with grated Romano cheese rendered our Gascony friend light and refreshing, offering peppery acidity and a citrusy taste. The side dish of eggplant roasted in its skin and tons of garlic imparted lemon and some honey to the libation. Chocolate strudel thinned the drink but its refreshing acidity remained.

The second meal included barbecued chicken breast and wings. When paired with the white meat the blend offered floral and citrus notes and was fairly long. The wings sharpened this drink’s acidity and sweetened it. Okra stewed in onions, garlic, and ginger lengthened the wine but moderated its acidity. Fruit juice candy for dessert muted Whitey who still remained pleasant and floral.

The final meal began with potato knishes (potatoes and onions in puff pastry) imparting to the blend good acidity with pleasantly sweet lemons. The main dish was beef meatballs in a cabbage, tomato, and onion sauce over brown rice, not a traditional pairing for a white wine. And yet things managed to work out fairly well. I especially noted the good combo of the libation and the sauce’s light sweetness. But fresh strawberries took away all traces of taste from my glass.

Final verdict. I would certainly purchase this wine again. I chose it as an alternate for my wine club. I will definitely tell them not to pass the strawberries.

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