Originally Posted by GraphicNovelty
so quick question: what's the pairing guidelines for fruit vs. minerality? I can't seem to find anything one way or another besides Oysters and Muscadet.
There's no hard and fast pairing rule but IME "minerally" wines are pretty good with seafood especially fatty fish. Fruit is such a broad category. I would suggest pairing with food
Half the time I think pairing is BS and then sometimes I think a good pairing is awesome. The rest of the time I'm too drunk to care.
Im not so sure on "minerally" either. Generally when I read tasting notes describing minerality it's almost always high acid white wines and vice versa. Plants don't suck up minerals in the soil all the way to the fruit in quantities human beings can taste (i.e. growing in slate doesn't mean fruit has more slate-like compounds). There's also thousands of different minerals. Most of them don't actually taste of anything. It's such a broad term that only started to see usage in the 80s.
Or maybe I just can't taste it well. Closest I get to minerality is salinity and maybe something close to mineral water.
I had this awesome Bordeaux tasting. Had like three of premier crus (Margaux, Lafite, Haut Brion), chateau angelus, and some other stuff like leovilles las cases and figeac. One of the premieres cru was too young but like mid 2000s. I remember thinking the older figeac was more pleasurable. The rest were older than me. Angelus was pretty awesome. Underneath all the fruit and structure I distinctly remember it tasting a little bit like fernet menta with like earthy flavors with a hint of mint.
Also Riessec R was so good. Semillon Sauvignon Blanc blend. Lots of acidity this weird like tropical fruit notes. I want more dry Sauternes. Also some Provence or Tavel rose would hit the spot