☰ Menu
Close

French Colombard: A pure rendition

Posted on: December 22nd, 2013 by Tom Peiffer No Comments

As one of the varietals mostly used in jug wine blends, French Colombard is often considered here in the states as a spicy quaff.  But Y Rousseau in California’s Russian River Valley is out to change that impression.  Considering the owner’s rich French heritage in winemaking, along with access to one of California’s best growing regions, how can they miss?

RousseauColombardOf course, if you aren’t a fan of crisp white wines, this one probably isn’t for you.  But if you really dig a zippy accompaniment to that seafood platter, read on.

What makes Rousseau’s French Colombard different from other crisp white wines like Sauvignon Blanc, is a subtle fruity component that’s a little like apricot.  This slightly heavier hint of fruit combined with clean mineral (flinty) trace on the bouquet is probably what caught the attention of professional tasters when sampling this wine.  Subtleties like this are what move a wine’s ratings up the chart.

However, the biggest benefit of a wine like this is its food pairing potential.  Like a nice lemon squeeze on a crispy fish fillet, the bright citrus component in this wine makes it a pairing champ.  Bright acidity brings another dimension to seafood that may otherwise be a little on the blah side.  A recent pairing with lightly breaded Haddock made this wine really strut its stuff.

Note:  When consumed solo, this rendition of French Colombard can be a bit much, even if served super chilled.  It’s created to be at the dinner table, and that’s just where it belongs.

The Y Rousseau Colombard is now available at our Phoenix area AJs for under $20.  This is a very good price for a wine carrying so many positive remarks from the critics.  You may also want to taste it side-by-side with another zippy number such as Grgich Fume Blanc.  This will highlight the subtle taste differences between wines that are similar, but not quite identical.

Serve well chilled at 40-60 minutes in the fridge (45-55 degrees).  The mineral notes of the bouquet stand up to the chill, but later, the citrus and apricot come out as it warms up.

Examiner-New-Logos-RGB (1)

About the Author - Tom Peiffer

Tom has been an avid wine consumer and collector for over 20 years. This pastime has taken he and his family on many visits to wine growing regions, including Arizona. During these excursions, with the accompanying tastings and lectures, it became clear that there is no "magic bullet" wine. For each wine contains its own character, strong points, and weaknesses. Sharing these experiences to help anyone purchase locally available wines is his goal.

More Posts by  | Website

Related Posts

Cab Franc & Others: What the Barrel Can Do

Cab Franc & Others: What the Barrel Can Do

Posted on: March 1st, 2020

If you’ve ever wondered about all those grape varietals lining the “Alternative Reds” shelves, there is one in particular that provides an interesting charm, Cab Franc. Read More
Andretti’s Super Tuscan_ Better and better

Andretti’s Super Tuscan: Better and better

Posted on: January 12th, 2020

Into Italian food served with wines that melt right into it, and want to experience big, well-defined, home-grown vino? Check out Andretti’s Super Tuscan. Read More

Be the first to comment!

Leave a Reply

©2024 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap