I remember the first time I sipped a Muscat de Beaumes de Venise, a vin doux naturel (naturally sweet wine) from France’s Southern Rhône Valley. It was with Patrick Soard and his daughter Justine, of Domaine de Fenouillet, on their property – neighbors with Mont Ventoux and the Dentelles de Montmirail.
The experience was textural as much as flavorful. The balance of sweet and savory, viscosity and lightness, of freshness and stability – this presented a new context for me. In the realm of French dessert wines, one seeks to find new ways to describe what’s in one’s mouth, not unlike a frantic game of Pictionary where players hope that someone out there gets it, and the struggle becomes understanding.
In December’s French Winophiles segment we call upon active wine writers, pulling from them the phrases and impressions to describe the lovely experience of drinking French dessert wines.
Join us on Saturday, December 16th at 10am CST on Twitter. Find the hashtag #Winophiles and explore our questions and answers, photos and articles, recipes and travel plans.
Here’s what’s on >
Discovering Maury AOC with Susannah at Avvinare
Quince Crumble with Lillet Blanc Cordials created by Camilla at Culinary Adventures with Camilla
2011 Châteu Grand-Jauga Sauternes presented by Amber at Napa Food and Vine
The Sweet Secret of Barsac: Château Doisy-Daëne #Winophiles comes from Lynn at Savor the Harvest
Revealing Roussillon’s Sweeter Side from Michelle at Rockin Red Blog
When Life Gives You Lemons, Make Sauternes with Jeff at FoodWineClick!
How to Pair Sauternes with Dessert served up by Jane at Always Ravenous
Here at L’Occasion we tuck into Dessert Wines from Southern France