- Q & A
Caze Blanque is made in the Provence, not far from the famous city in Southern France, Nimes. Winemaking in this area goes back thousands of years. In that time changes have been slow in coming until the surplus of grapes in this area caused such a problem that there were riots in the streets. The French government is supposedly working with the growers to get them to cut yields to improve quality so they can raise prices. But with consumption in France declining, this only presents further complications.
The vast vineyard holdings here are full of contrasts and contradictions. The production of vin ordinaire is still the principal activity of many a conservative wine grower, but these growers are a dying breed. Over the last ten years the winds of change have swept through the region at near gale force. The wine lake is drying up and innovation is the order of the day with an urgent quest for quality and technology that makes the region one of the most exciting in France today.
Quality begins in the vineyard, for you cannot make good wine from bad grapes. Over the last ten years the move away from Carignan, as well as hybrids such as Alicante Bouschet, has gathered momentum. Grenache, Syrah and Cabernet Sauvignon are all essential ingredients in the appellations here. They are resentful of the iron grip that the Bordelais have on the Institut National des Appellation d'Origine (I.N.A.O.), enabling them to retain a monopoly of these grape varieties. It has been widely recognized for several years that Cabernet Sauvignon does very well here in spite of what the chateaus of Bordeaux think.
Our selection is a classic Provence Cabernet Sauvignon that could easily be confused with Bordeaux costing twice the price, maybe even three times the price! It seems no matter where you go in France, the soils make an imprint on the wines because of the mineral contact contained therein. This can only be a good thing and accounts for the reason why, until recently, French wines have been considered the top of the Pyramid for thousands of years. Try this gem with roast game like venison or wild boar sausages.
ReviewsBe the first to write a review
©2014 The Wine of the Month Club. All Rights Reserved.