The older I get, the less I look forward to the cold. Red wine and comfort food get me through the winter, and as far as I’m concerned, braised dishes are about as comfortable as it gets. Check out my ‘Cioppino to the Rescue’ post for my musings on braising.
For my first braised dish of the season, I decided to make Coq au Vin, chicken in wine sauce. A hearty red was called for to stand up to this dish. I wanted something rustic yet refined, just like my Coq au Vin. Domaine Treloar’s Tahi 2007 from France’s Languedoc-Roussillon region (Cotes du Roussillon to be more specific) is powerful, complex, and well balanced.
Tahi ( the Maori word for One) is winemaker Jonathan Hesford’s top wine. Hesford, a British ex-techie in the financial sector reinvented his life after living through September 11 just blocks from the World Trade Center. The experience prompted him and his wife, New Zealand born Rachel Treloar, to return to New Zealand to pursue careers in winemaking. They eventually landed in the Languedoc-Roussillon region of France where they established Domaine Treloar. Each year Hesford chooses the best grapes of his sustainably farmed vineyards. The usual suspects of the Languedoc-Roussillon are in place – the 2007 blend is 55% Syrah, 27% Mourvèdre, 18% Grenache. Carignane is absent this time around. The wines are aged separately for nine months in new and used French oak prior to assemblage.
This wine offers up blackberries, spice and cocoa on the nose leading to ripe sweet dark fruit and hints of dried herbs on the palate. It’s supported by very supple tannins and juicy acidity. The 2007 Tahi is drinking beautifully now and is a great value
Domaine Treloar ‘Tahi’
Region: Languedoc Roussillon
Producer: Domaine Treloar
Varietal: 55% Syrah, 27% Mourvedre, 18% Grenache
Sugg. Retail: $18.99