Comments on: Misspeaking & Drinking: Cahors in Paris http://winethink.net/blog/2010/02/misspeaking-drinking/ Wine & food, commentary, and shared experiences from the world of wine. Oh, and a wine and food pairing application that is based entirely on the actual experiences of a long-time sommelier. Sat, 12 Jun 2010 11:57:41 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: LIBER46 http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-434 LIBER46 Sat, 15 May 2010 14:52:32 +0000 http://winethink.net/blog/?p=1748#comment-434 Bonjour, Si vous êtes lotois ou juste "sympathisant" de notre région laissez moi un message sur mon blog : www.leslotoisdeparis.blogspot.com. A très vite Bonjour,

Si vous êtes lotois ou juste “sympathisant” de notre région laissez moi un message sur mon blog : http://www.leslotoisdeparis.blogspot.com.

A très vite

]]> By: Cassandra http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-330 Cassandra Fri, 05 Mar 2010 08:50:15 +0000 http://winethink.net/blog/?p=1748#comment-330 Noir de Castyrac is produced by Jean Luc Baldès of Clos Triguedina (www.jlbaldes.com). You are right in the fact that this particular label is exclusive to France. However, many other wines by Jean-Luc Baldès and Clos Triguedina are available in the US and are just as delicious. We are delighted you enjoyed our wines. Thank you! We would like to extend a welcome to you and anyone else who would like to come and visit the estate, discover the region, and of course our wines. Noir de Castyrac is produced by Jean Luc Baldès of Clos Triguedina (www.jlbaldes.com).
You are right in the fact that this particular label is exclusive to France.
However, many other wines by Jean-Luc Baldès and Clos Triguedina are available in the US and are just as delicious.

We are delighted you enjoyed our wines. Thank you! We would like to extend a welcome to you and anyone else who would like to come and visit the estate, discover the region, and of course our wines.

]]> By: Blackisphere » Blog Archive » In Paris, chez Chartier, « We initially ordered some Rosé and a Côtes-du-Rhône, but when I saw their wine special, a Cahors, I dumped the Rhône in favor of some French Malbec » http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-328 Blackisphere » Blog Archive » In Paris, chez Chartier, « We initially ordered some Rosé and a Côtes-du-Rhône, but when I saw their wine special, a Cahors, I dumped the Rhône in favor of some French Malbec » Thu, 04 Mar 2010 00:20:37 +0000 http://winethink.net/blog/?p=1748#comment-328 [...] Lire le billet en entier [...] [...] Lire le billet en entier [...]

]]> By: Scurvychaser http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-326 Scurvychaser Thu, 25 Feb 2010 21:06:58 +0000 http://winethink.net/blog/?p=1748#comment-326 As you've said in other places, it's the people and reason for being there that makes the wine (and food) memorable. As you’ve said in other places, it’s the people and reason for being there that makes the wine (and food) memorable.

]]> By: Burke Morton http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-325 Burke Morton Thu, 25 Feb 2010 17:12:01 +0000 http://winethink.net/blog/?p=1748#comment-325 I agree with you--the food's not the reason to go...it's not impressive or fashionably executed, but it does overachieve price-wise--for five of us with two bottles of wine and three courses, we paid €110 (about $30 per person, and with the exchange rate that's a steal). While my lamb chops were a little overcooked, the steak, chicken, and choucroute were solid, and the desserts were good. So that's a real testimony to the experience. For brasserie food done with style, I'd go to Brasserie Balzar or Bofinger, but they aren't so affordable... I agree with you–the food’s not the reason to go…it’s not impressive or fashionably executed, but it does overachieve price-wise–for five of us with two bottles of wine and three courses, we paid €110 (about $30 per person, and with the exchange rate that’s a steal). While my lamb chops were a little overcooked, the steak, chicken, and choucroute were solid, and the desserts were good. So that’s a real testimony to the experience.

For brasserie food done with style, I’d go to Brasserie Balzar or Bofinger, but they aren’t so affordable…

]]> By: Julie http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-324 Julie Thu, 25 Feb 2010 15:48:39 +0000 http://winethink.net/blog/?p=1748#comment-324 The first time I went to Paris, at the holidays in '07, a girlfriend of mine, who lives in LA, happened to be there at the same time, and said that Chartier was her favorite restaurant in Paris. A lot of others' too, considering the lines! I'll be honest-- I wasn't terribly impressed with the food, but I loved the surroundings. So, I have to ask, Burke, though this is a wine blog-- what did you think of the food? :) The first time I went to Paris, at the holidays in ‘07, a girlfriend of mine, who lives in LA, happened to be there at the same time, and said that Chartier was her favorite restaurant in Paris. A lot of others’ too, considering the lines! I’ll be honest– I wasn’t terribly impressed with the food, but I loved the surroundings. So, I have to ask, Burke, though this is a wine blog– what did you think of the food? :)

]]> By: Burke Morton http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-323 Burke Morton Thu, 25 Feb 2010 00:10:06 +0000 http://winethink.net/blog/?p=1748#comment-323 The Rosé was great with my snails and also with the chicken, but even before the food came the Rosé was just right. As for Cahors, it comes in two basic guises--one is a long-term wine that is grown on a limestone mesa, the other is a softer, more youthfully accessible wine from grapes grown on the sandy slope between the mesa and the Lot River. Either way, Cahors is generally is just as fruity as a typical Argentine Malbec, but it has an overlay of stiffness (mostly an expression of tannin), so it seems WAY less generous with its fruit, and can even feel unpolished. This changes when you add food to the mix, as the tannin becomes incredibly useful with pairing options. The Rosé was great with my snails and also with the chicken, but even before the food came the Rosé was just right. As for Cahors, it comes in two basic guises–one is a long-term wine that is grown on a limestone mesa, the other is a softer, more youthfully accessible wine from grapes grown on the sandy slope between the mesa and the Lot River. Either way, Cahors is generally is just as fruity as a typical Argentine Malbec, but it has an overlay of stiffness (mostly an expression of tannin), so it seems WAY less generous with its fruit, and can even feel unpolished. This changes when you add food to the mix, as the tannin becomes incredibly useful with pairing options.

]]> By: Scurvychaser http://winethink.net/blog/2010/02/misspeaking-drinking/comment-page-1/#comment-322 Scurvychaser Wed, 24 Feb 2010 22:40:53 +0000 http://winethink.net/blog/?p=1748#comment-322 Great story and interesting that the rosé worked well in the cold weather. Were you nibbling something along with it? On the Cahors, how would you distinguish it from an Argentine Malbec? Great story and interesting that the rosé worked well in the cold weather. Were you nibbling something along with it? On the Cahors, how would you distinguish it from an Argentine Malbec?

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