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The perfect complement to all grilled foods as well as white meats such as roast guinea fowl, rabbit with mustard and Normandy-style poultry or veal. Vatting duration is short, at 10-12 days, and all the grapes are picked by hand. The fruit is entirely destemmed and fermented in concrete tanks with pumping over and punching of the cap. 90% Cinsault, 10% Syrah Red Fruit Défendu comes from a part of the vineyard where the grapes are smaller and more concentrated. The vines come from field selections conducted in the Châteauneuf-du-Pape region at the start of the 1960s. Ils y vinifient depuis 1999 des vins fins à partir de cépages tels que le Grenache, la Syrah et le Cinsault en rouge mais aussi le Muscat et la Roussanne. Situé à Magalas, dans le secteur de Pézenas, le Domaine Magellan est dirigé par Bruno Lafon et sa belle-soeur Sylvie Legros. And indeed it was.įrom the maker: 6 hectares of old Cinsault vines on our beautiful sandstone sites. IGP Hérault 'Le Fruit Défendu' Blanc 2020 Domaine Magellan. A quick stop into our fab neighbor next to the First & Spring shop, Cone & Steiner, produced this easy French table wine that would be perfect with the meal. That always makes me work up an appetite! I knew I wanted to make Parmesan/Panko chicken breasts with a big heaping Meyer lemon vinaigrette arugula salad atop it for supper. I highly recommend scoring a spot on their coveted patio while enjoying a leisurely meal with friends.I spent most of yesterday at the showrooms ordering goods for the shops. I adore a great charcuterie board, so this rosé is very tempting to me!Įastern Standard’s Rosé By-The-Glass menu is available through October 10, 2011.
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Colleen recommends ordering this rosé with ES’s Steak Tartare, or Charcuterie board (which changes daily at the restaurant). Interestingly, this rosé is a more complex, deeply flavored wine and it pairs well with heartier dishes.
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Light and delicate made in a Provencal style.From the Domaine Magellan stable. Producing wines from Southern French varietals that excite and intrigue in equal measures. From the sounds of it, I’d imagine that ES’s Moules Provençale would be good with this rosé.ģ) 2010 Margerum Rosé ($12 per glass) is the newest addition to Eastern Standard’s rosé list. Two famous names in Burgundy, Bruno Lafon and Sylvie Legros, have combined to create Domaine Magellan in the Languedoc. For this reason, it is perfect to order with grilled jumbo prawns, or dishes that feature pesto, as the flavors compliment the herbaceousness of the wine. Sounds good to me!Ģ) 2010 Domaine Magellan Cinseault Rosé “Le Fruit Défendu,” ($8 per glass) is a touch sweeter, Colleen said, with a lift of wild strawberry as well as an herbaceous note of garrigue - a term used for a variety of herbs that sprout wild along the roadsides of Southern France. So magical, apparently, that it could make you think that you’ve actually left Boston and arrived in Provence. Colleen mentioned that this was one of the first rosé wines to come in and it’s absolutely delicious. Here are her recommendations:ġ) 2010 Chateau Commanderie de Peyrassol ($11 per glass) is described as a quintessential Provencal rosé and pairs perfectly with lighter faire, including grilled seafood and freshly shucked oysters (note: ES has a great raw bar!). She’s very knowledgeable and a delight to speak with, so definitely ask for her the next time you’re in if she’s available!Īs a frequent guest at Eastern Standard (one of my top 5 patio’s in Boston), I asked Colleen to share three of her favorite food and rosé pairings. I certainly don’t pretend to be a wine expert, but Colleen was great with explaining the differences in rosés to me. One of my favorite Boston restaurants, Eastern Standard, introduced a great rosé by-the-glass menu back in June and I jumped at the chance to speak with Wine Director Colleen Hein. Domaine Magellan, Provence, FranceCinsault: organically farmedMade by Sylvie Legros and Bruno Lafon (brother of famous Burgundian winemaker Dominique). Lately, I’ve been looking at the city through rosé colored glasses courtesy of delicious rosé wines. That’s because it’s true! Between long strolls or jogs along the Charles, the multitude of sidewalk cafes, patios and roofdecks, Boston truly comes alive during the summer.Īnother reason Bostonians cherish summer in the city is the abundance of fresh cuisine, innovative cocktails and chilled vino. I feel like a broken record because I constantly say that summer in the city of Boston is like no other.