MS Ellie's

​                 Wine Guide


Maybe there should be a saying "Once you "get" French, you'll never

go back."  Ok. Fine. I tried another French wine recently.  I know,

I know... all my local friends who think French wines are the

diluted version of "real wine"... I know this conversation probably

won't go over very well with y'all. However.  Here I go.  I've been

saving this bottle for awhile, mostly because I have 3 of them, a

2010-2011-2012, and I wanted to open all three and taste the

difference between the years.  BUT...I changed my mind and

decided to open the 2010.  The food pairing was spring rolls and

coconut milk soup.  Not really spicy food (unless you add it) but

packed with plenty of fresh flavors of cilantro, basil, fresh veggies

etc.  So, I knew the food would be lighter and I suspected that

this bottle would match well with what was going on with the food

since it's from Burgundy (or as my french friend reminds me...

more correctly "Bourgogne") and I knew that the wines from that

region use predominantly Pinot in their blends.  I was right.  The Domaine Faiveley, Mercurey from Clos Rond paired nicely.  It's predominantly Pinot and Pinot pairs nicely with a variety of foods.  But, as I was pouring into the glass..I thought, "Oh no! the color is VERY light.  I might have another insipid wine on my hands!"  My experience with lighter wines, French, American or Italian alike, is that if the wine is quite light in color, the wine is what I call "one dimensional" and/or acidic.  (Acidity in wine will make the tip of your tongue tingle...so the amount of acidity can be tasted by the strength of the tingle on the front of your tongue.) I sometimes think of wine in coffee terms.  With coffee (starting from darkest to lightest) you have your french/espresso roasts, dark roasts, medium roasts, light roasts and blonde roasts.  This wine would land on the "blonde roast" with it's color, VERY light. Also, the blonde roasts are high in acidity...and my experience has found that lighter wines are higher in acidity, which I don't particularly prefer.  Well.  I didn't know if I wanted to drink it.  You need to understand that much of my experience with French wine has been disappointing.  NOT because the wines are French and "not American" but because of my own palate expectations of what wine should be. Anyway I decided to approach this wine with an open mind and focus on what it had to offer.  I'm so glad I did.  Yes, it's very light.  But it was so packed with flavor that I got to have one of those moments where the wine gave me a pleasant, new drinking experience.  I recommend this wine to you to try because it's an example of a Pinot that is "classically" Pinotish...  Light colored, very nice bouquet, bright flavors with fruit and earth... all the flavors you like in a Pinot but with finesse and a smoothness that is indicative of French wine making style. And, I swear! I could taste cool weather in this wine.  It's definitely food friendly. Yum!  My mouth waters.