October 2017—Our 45th Anniversary!
Mexican-Style Spare Ribs (!) à la Juliette Chotard
At first I thought the Chotards had come up with an American recipe to charm our readers, but Daniel’s wife, Juliette, assured me this is a dish she makes every year during harvest to share with their team. “Chant de l’Archer is a convivial wine that calls for a convivial recipe,” she said. Rub the ribs with a mix ofsmoked paprika, cumin, coriander, oregano, brown sugar, cayenne, and lime zest and marinate overnight. The next day, bake for two hoursbefore firing up the grill and cooking until golden brown. Brush with chipotle barbecue sauceand serve with lime wedges. The Sancerre rouge’s acidity and red cherry notes complement the sweet and spicy ribs to perfection.
|Vineyard:||50 years average, .6 ha|
|Soil:||Clay, Limestone, Kimmeridgian marl|
|Aging:||Ages both in stainless steel and barriques (2%) – barrels come from the Hospices de Beaune in Burgundy after 1, 2, and 3 years of use|
Daniel Chotard and his wife, Brigitte, live just outside Sancerre in the village of Reigny. The Chotard family has been making wine for well over 200 years. The terroir of Sancerre is widely regarded as producing one of the greatest expressions of the Sauvignon Blanc grape. The Chotards grow Pinot Noir as well, used to make both red wine and rosé. Daniel and his son Simon farm the slopes of the village Crezancy-en-Sancerre, a terroir of clay and the famous Kimmeridgian limestone. The hilltop town of Sancerre is surrounded by a commune of villages, each blessed with varieties of a distinct limestone that imbue a lengthy mineral component to its wines.
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312