Thursday, October 8, 2009

Curtis 2003 Roussanne

Really this post is about guilt...i am working on some citrus bitters and i was at the stage where i simmer the infusion matter to release more complicated nuance into the bitters (the peel's and spice after it has soaked in spirit for a few weeks..). Also i have been toying with using wine as a compound flavoring component-- so here is the guilty part: i decided to use this wine i found in my fridge that i have no idea where i got it from for this purpose-- simmering the 'left-overs' in wine, it was a Curtis 2003 Roussanne. So before i put anything in my-- well anything, i taste it to see if it is even worth using or how i should use it or whatever...So i tasted this 2003 Roussanne (that is old for a white wine...) and IT WAS AMAZING!!! Bracing acidity, buttressed by delicate FRESH chamomile tones, damiana flower and lemon verbena.. that all play in a wonderfully balanced crispness finishing clean with delicate fruit and clean exotic flowers--- i am so bad . . . i used it . . . Well i am going to look for another bottle hoping that i can afford it and that the wonderful delicate goodness shows through in my bitters...