Tasting Notes
COLOR:
Mid to deep ruby, fairly bright.
NOSE:
Spices (clove, a subtle peppery tag), red fruits such as raspberry & blackberry, sometimes darker red and forest berries. Aromatic touches of undergrowth/forest floor, and in some reviews hint of mint or herbal lift.
TASTE:
The palate is silky in texture, with juicy red and dark fruit flavours (black cherry, berry compote), balanced by firm but refined tannins. There is freshness (acidic lift) that keeps the wine from being heavy. Oak from barrel ageing adds subtle spice and support rather than dominance (especially when new oak usage is modest). The wine is accessible yet has enough structure to age reasonably well.
FINISH:
The finish tends to be relatively long, with lingering fruit, spice, and a clean aftertaste. Mouthfeel is polished, refined, more plush than aggressive. There is a freshness on the end.
Food Pairing
Jessiaume Pommard “La Combotte” is fairly versatile, especially for dishes where red fruit, earth, and moderate tannin texture will pair well. Some suggestions:
Roast or grilled red meats: beef steak, lamb, perhaps venison
Game: duck breast, game bird, or pheasant with berry sauces or reductions
Mushroom dishes: wild mushroom risotto, sautéed mushrooms, dishes with earthy flavours
Poultry with richer sauces, e.g. chicken or duck with herbal or berry compotes
Cheeses: medium to more robust cheeses (e.g. aged cheddar, soft cheeses with character, perhaps washed-rind cheeses)
Beef or veal stews with herbs or red fruit / mushroom components