Charles Joguet Chinon Rose 2011
It is very slowly fermented in stainless steel vats at low temperature (15° to 17°C), to preserve all the aromas, an essential charactseristic looked for in this style of wine. Malolactic fermentation is avoided, as the freshness of the vwine should be preserved intact.
Food and wine pairing
Ideal with asparagus, delicatessen, as well as spicy dishes.
The family ties to this winery go back to about 1840. However, some of the vineyard names date back to the Rennaissance at least. As a young man, Charles Joguet left Sazilly for the Ecole des Beaux-arts in Paris and studied painting. Then his passion turned to sculpture. He traveled to Italy to study the Old Masters, then to America to experience New York for a few months. But he returned to the vine "instinctively," he says, after the death of his father in 1957.
An important red wine appellation in the Touraine district of the Loire, Chinon produces fanciful, light-bodied reds from the Cabernet Franc grape. Chinon also makes charming rosés from the same grape as well as white wines from Chenin blanc. But the reds give the area its fame. Often scented with fresh herbs, black tea and violets, Chinon reds show a lovely combination of fruit and acidity. However, styles have become more concentrated and ripe in recent years from improvements in vineyard management. Modern methods include planting grass between vineyard rows, using higher trellises and deleafing to increase sunlight to berries and therefore improve ripening. Even still, red Chinon is intended to be a light to medium bodied, refreshing wine to be enjoyed in its youth.
Fuller-bodied Chinons come from vineyard sites on the clay and tuffeau limestone slopes, usually from the southern exposed slopes of Cravant-les-Coteaux, and the plateau above Beaumont. Lighter styled wines come from the sand and gravel vineyards near the Loire or Vienne Rivers with the most refined examples coming from the area around Panzoult
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.
Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.