Tavel

T

Thom Blach

Location
London
Does anyone have any interesting thoughts or experiences? a very ancient appellation once of the highest repute. The Chateau De Trinquevedel 2021 I am currently drinking is extremely fresh and still shows some dissolved CO2, very savoury and intense with a little truffle as well as rosemary on the nose and is a superb accompaniment to my richly sauced and highly seasoned pork souvlaki. It's a boozy appellation but rosé seems to thrive at high alcohol levels. This seems to me best at cellar rather than refrigerator temperature.
 
L'Anglore of course used to be a lot easier to find and almost ubiquitous in certain types of Parisian restaurant. I haven't had a bottle for a while but as Russell indicates the Tavel was usually fantastic (not to mention the Tavel Reserve/Vintage) and Pfifferling somehow managed to achieve much lower alcohol levels than other producers. I really liked some of his reds also.
 
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I had a lovely Chateau d'Aqueria once, a was fantastic, though a subsequent vintage didn't quite hit the same highs.

Charles M, whose palate I greatly respect, has implored me to try L'Anglore. And it's interesting to see that it's on the list at the wonderful La Boria restaurant in Privas, on the edge of the Rhone area, and which has a very active and engaged young sommelier. See: https://www.la-boria.com/restaurant...3/08/Carte-des-Vins-refaite-Juillet.doc-1.pdf

I've also noticed Marcel at TWS emphasising its matching potential with spicy dishes, and I think that's a very good role for it.

However, I don't think it works great in the way that some people sometimes try to drink it - as a form of rose similar to Provence and Languedoc rose. It's heavier, less acidic, a food wine, and for richer dishes I think.

Also, for some reason I don't drink very much of it at all... Perhaps I prefer the lighter, fresher roses in hot weather.

The big puzzle, to me as I type this, is slightly different: why in all these years have I still not learnt the keyboard shortcut for e-acute?
 
GuyD'nis said:
However, I don't think it works great in the way that some people sometimes try to drink it - as a form of rose similar to Provence and Languedoc rose. It's heavier, less acidic, a food wine, and for richer dishes I think.
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I agree entirely.
GuyD'nis said:
why in all these years have I still not learnt the keyboard shortcut for e-acute?
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I'm sure I proudly furnished you with that information a month or two back- alt gr and e depressed simultaneously, at least on Chrome. Ben's version doesn't work for me.
 
Guy, knowing you spend time in the Rhône, you might want to consider the trip to La Courtille, which has a l’Anglore connection:

la courtille, tavel

L’Anglore strikes me as being one of those near faultless natural wine producers that have been somewhat ignored by serious wine drinkers, perhaps because the wines aren’t sold through the usual channels/restaurants.
 
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