If someone switched the label to one reading “Dry Raspberry Wine,” I wouldn’t question it. Light raspberry in color, like a cool, late-evening sunset. Smells like my kitchen mid-raspberry jam production, and tastes like the raspberry puree sans heat, with a very, very fresh berry character that borders on herbaceousness. Perhaps someone tossed a few raspberry leaves in with the fruit? Absolutely no tannins, just lots of tangy berry-like astringency on the finish. Savory cheesecake (hold the berry topping), anyone?
WHO: Pierre Chermette
WHAT: Gamay
WHERE: Beaujolais, France
WHEN: 2009
HOW MUCH: $15
