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Cauhape - 'Symphonie' Jurancon 2015

$80.00
Sale price

Regular price $80.00

"The Jurancon Symphonie du Novembre is a thick, rich, powerful, full-bodied wine that is similar to a decadent Sauternes. Very young and unevolved, this is an intense, fruity, medium-sweet wine made in a honeyed, somewhat botrytised style that should age and unfold over the next 15-20 years."

 

--------THE PRODUCER--------

Domaine Cauhape

Nestled in the heart of Jurançon, Domaine Cauhape sits on pastoral, southeast facing slopes. Protected by the Pyrenees to the east and moderated by the Atlantic Ocean to the west, the climate is ideal for growing wines of nobility. The soils are composed of a mixture of clay, sand and round stones allowing for a mineral expression of the traditional varieties of Jurançon, Gros Manseng and Petit Manseng. The latter grape is often left to raisin on the vines to produce the deliciously elegant Jurançon Moelleux. Owned by the Romanteau family, Domaine Cauhape is considered the benchmark estate of the region. Along with their stratospheric dessert wines, they make a range of delicious Jurancon Sec which conveys the crystalline energy found in the hills.

 

--------THE GRAPE--------

Petit Manseng

Petit Manseng is a white grape variety that hails from the southwest of France. It is almost solely cultivated in the region of Jurancon where it helps to make both dry whites but mainly sweet wines.

 

--------THE REGION--------

South West France

The south west of France is one of the most under rated regions of France. It is the home of Armagnac and Cognac but also the home of many amazing wine styles such as Petillant Naturals (here known as Methode Ancestrale). It is also home to famous wine regions like Jurancon and Cahors where leading sweet wines and pure Malbec red wines reside, respectively.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"The Jurancon Symphonie du Novembre is a thick, rich, powerful, full-bodied wine that is similar to a decadent Sauternes. Very young and unevolved, this is an intense, fruity, medium-sweet wine made in a honeyed, somewhat botrytised style that should age and unfold over the next 15-20 years."

 

--------THE PRODUCER--------

Domaine Cauhape

Nestled in the heart of Jurançon, Domaine Cauhape sits on pastoral, southeast facing slopes. Protected by the Pyrenees to the east and moderated by the Atlantic Ocean to the west, the climate is ideal for growing wines of nobility. The soils are composed of a mixture of clay, sand and round stones allowing for a mineral expression of the traditional varieties of Jurançon, Gros Manseng and Petit Manseng. The latter grape is often left to raisin on the vines to produce the deliciously elegant Jurançon Moelleux. Owned by the Romanteau family, Domaine Cauhape is considered the benchmark estate of the region. Along with their stratospheric dessert wines, they make a range of delicious Jurancon Sec which conveys the crystalline energy found in the hills.

 

--------THE GRAPE--------

Petit Manseng

Petit Manseng is a white grape variety that hails from the southwest of France. It is almost solely cultivated in the region of Jurancon where it helps to make both dry whites but mainly sweet wines.

 

--------THE REGION--------

South West France

The south west of France is one of the most under rated regions of France. It is the home of Armagnac and Cognac but also the home of many amazing wine styles such as Petillant Naturals (here known as Methode Ancestrale). It is also home to famous wine regions like Jurancon and Cahors where leading sweet wines and pure Malbec red wines reside, respectively.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.