A quick blast from the Parn. Less of a review; more of a passing observation I thought I’d share with y’all.
We just had a bottle of Saumur alongside some smoked trout from Inverawe Smokehouses. A damn fine lunch, mark ye. But also a reminder that the right wine/food match can be fucking sublime.
On its own, Les Andides Saumur is certainly on the bracing side — like a dip in ice-cold riverwater for your tastebuds. It’s pretty dashed acidic stuff, and you’d be salivating like a rabid dog if you drank more than a glass of it without food.
Sharp, fresh, clean stuff.
With the smoked trout, it was perfect. That acidity was taken into hand by the salt’n'smoke, allowing the wine to sing in its modest, mineral-laced kind of way.
There was no awkward drooling.
A more peaceable, smooth’n'fruity number would’ve been left dead on the side of the road in the wake of that trout. Hoofing, strong, salty flavours don’t take no prisoners.