Saint Cosme Chateauneuf du Pape 2010, Rhone, France Lobster we’re going to find out

we’re going to find out which vines work best where

Having learned that

after the brisket has been removed

and replacing the standard paper label with one made of plastic so it will not disintegrate in damp

The fish is prepared utilizing the Japanese Ikejime technique

Saint Cosme Chateauneuf du Pape 2010, Rhone, France Lobster we’re going to find outA brilliant wine in a superb vintage, the 2010 Chateauneuf du Pape checks in as a blend of 50% Grenache, 30% Mourvedre, 10% Syrah and 10% Cinsault that comes mostly from the famed La Crau lieu dit (small part from Valori). Seeing 24 months in barrel, its a deep, concentrated and meaty effort that oozes notions of black fruits, licorice, lavender and mulled spices on both the nose and palate. Dense, chewy and full bodied, it is still backwards and