March 30, 2007

Combinations 11 – A Wine For Garlic Soup

By Andrew Barrow In Food and Wine
Domaine du Tariquet RoseThere are two possible versions of this post. The first relays in graphic detail the making of the soup and how the blender top flew off half way through operating – one burnt hand, one garlic-infused jumper, one very splattered counter-top… The other version calls on the wine twitterers for wine matching suggestions.
I’ll go with the second version.
Since Eating Leeds first put out the challenge for a wine to accompany garlic soup I have had several wine suggestions whirling around in my head – a Chardonnay, a Viognier or perhaps a full Pinot Gris.
The wine twitters (see the sidebar) suggested a Southern Rhone or a Priorat blend. An Italian white – Pigato, Vermentino, Arneis, Garganega, and interestingly a Prosecco.
Did I go with any of these ideas? Did I ‘ell!
Rose WineWine Tasting Note: Domaine du Tariquet Rosé, 2006, VdP des Cotes de Gascogne, France.
Available from Everywine for £6.65 bottle min purchase 12 bottles. Also listed by Museum Wines [more].
A beautiful colour – grenadine has been suggested but it is the mirror of an old rose just outside my front door. The aroma is light and fresh – the suggestive rose image brings hints of flower petals. The palate has a hint of spritz, a nice medium weight and a good, long fruity finish with an edge of raspberries and a soft tannic finish.
It stood up very well to the powerful garlic soup. The acidity leaving the palate refreshed with the raspberry flavours amply able to force there way through the garlic.
A blend of Merlot, Syrah and Tannat. Alcohol 11.5%. Screw-capped with a great label design.

Scribblings Rating – 90/100
The wine is made by the Grassa family. Maïté Dubuc-Grassa and her brother Yves Grassa make wine from 900 hectares (2224 acres) of vines, making them the largest independent vineyard in France. They produce 7 million bottles of wine.

The Famille Grassa signature style relies on the winemaker capturing the first aromas of the grape, a process which involves meticulous care at every stage. Using state-of-the-art technology and facilities (Tariquet owns the largest pressing room in Europe), Yves Grassa has created a fine, unique and fruity style of wine that bears the Tariquet signature and corresponds perfectly to the taste of todays consumer.”

Garlic Soup

  1. Dr. Debs March 30, 2007

    Sounds delicious, and better perhaps than the Italian white idea given its robustness. But I still think the Prosecco might have been good…

  2. Betty C. March 31, 2007

    The wine is lovely, but as I mentioned on my comment on your Flickr photo, I have got a little “Tariqueted out.” I haven’t tasted their rosé, though.

  3. Andrew March 31, 2007

    Would like to try it with a Prosecco (but I’ve rather had my fill of them recently – post to come).
    The link to the flickr page that Betty refers to is


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