Wednesday, November 2, 2011
2009 Paul Mas Picpoul de Pinet
I almost hesitate to make this post as I know this note isn't indicative of this wine's potential, but I'm recording it for posterity anyway. Based on how good this wine has been to me in the past, I'm recommending it despite tonight's unflattering review.
I was inspired to open this tonight (I thought it would have lots of pretty citrus notes) based on the rub I applied to a whole chicken before roasting. I took some fennel seeds, kosher salt and black pepper and put it in a spice grinder with some fresh orange zest. Then I stuffed it under the loosened skin and roasted at 400 degrees until done. The chicken was delicious. I wish the wine had been as good.