| This is actually our third allocation of this wine, but the first time I’ve been able to grab enough to last until we can get an email offering out on it. That’s what happens when Parker calls the juice “one of the finest in Lirac”.This wine runs through the warehouse faster than sauce goes through a sick cat!Lirac has long been my favorite AOC in the Rhone. The values are good and the wines are even better. The only problem I have with Lirac is that when a good vintage comes along, it is quite hard to get any decent quantity of it.Tasting Notes: On the nose you will find black truffle, blackberries, and spices. The color is a tooth-staining purple ink and on the palate are the silky tannins you would expect from a Chateauneuf, but at the price of a Lirac! The wine is full-bodied, juicy, and extremely well rounded, as with most of the 2010 Rhones.The finish is filled with polished tannins and slight feathering of spice and truffle.
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I love a good food and wine pairing sugsogtien and this was great! I read it just as lunch time was arriving and coicidently had left over corned beef in the fridge and a few bottles of opened red wines so I decided to experiment a bit. I made a toasted Corned Beef Sandwich with Cheese, tomato and horseradish cream, then tried it alongside a 06 Merlot from Chile, an 04 Shiraz from Grampians, Vic, Australia and an 08 Cabernet Sauvignon from Barossa Valley, SA, Australia. I must confess that none of them were what I would call perfect pairings and the 04 Shiraz was definitely the pick of the bunch, while the Merlot clashed a bit. I didn’t have an Grenache around, and we make some awesome Grenache here in Australia, so I look forward to trying your proven combination soon with both Spanish and Aussie examples!Thanks for the great lunch idea and keep up the great work with this blog!