Alain Chabanon Dinner

Serious anticipation...........

This spring has seen some terrific tastings and dinners thanks to the team at Les Mimosas and the area’s producers. The latest was none other than Alain Chabanon hosting a dinner at Le Mimosa, and a big thank you to Alain for providing the wines free of charge. We have more of Alain’s wines than any other producer by a fair margin. One reason for this is simply down to their longevity and the older reds we drank on the night will still develop further. On a day that reached the mid-30 degrees C conditions were not ideal for serious red wine. Le Mimosa’s dining room was laid out with four long tables and helped generate a convivial atmosphere with Alain introducing each wine. The delivery and standard of the dishes served to the 50 of us never faltered. Rosé Trémier 2008 aperitif. Pale colour. Strawberry sorbet, herbs. Floral palate with a hint of bitters. Has the body of a food rosé but is hugely enjoyable on its own. Trélans 2006 hummus with seed and olive bread roll Vermentino and Chenin Blanc. Gentle toast, linseed oil, fennel and grapefruit. Racy, long palate that dances in the mouth. Trélans 2002 marinated citrus scallops Pale gold colour. Nuttier – hazel. Aromatic and again grapefruit, but balancing acidity. Took the lemon sauce with the scallops in its stride. I’ve had mixed experiences with Trélans and some years such as 2004 really need food, but this pair showed very well. Les Boissieres 2000 Magnum girolle and cheese mille feuille tart Mainly Grenache. Tinted red colour. Sweet leather and warm red berries with pepper. Full flavoured without being tannic and powerful. Campredon 2007 Magnum red mullet, prawn and shellfish Syrah, Mourvèdre, Grenache and Carignan. No oak. Full red, ripe heady and warm – cherry and cherry stone. Ripe tannins avoided problems with the seafood. Drink young or keep (the 2004 is still delicious) L’Esprit de Font Caude 2003 Magnum rabbit and its abats with mash Syrah and Mourvèdre. Browning colour. Warm, bay, mushroom and farmyard with a pepper palate. The searing heat of 2003 has made this approachable now but needs time to develop complexity. (the 1999, which has more extraction, is delicious now) Le Merle aux Alouettes 2001 incontournable à point cheese board Merlot and a little Grenache. Sweet, ripe and balanced. Full flavoured – blackberry. Did as well with cheese as any red. Again needs time to develop layers of flavour (the 1999, his first vintage of Le Merle, is drinking well now) Villard 2001/2003chocolate sponge, chocolate sorbet, apricot and crème brûlée Chenin Blanc. A blend of two years to get the balance right. Amber. Orange peel, bitters, raisins and caramel all concentrated on a steel backbone. Quite an evening.