Malbec, Syrah, Braucol, Grenache, Negrette, Carignan, Mourvedre
The motto for Terre Métissée is, "2 Cultures, 4 Soil Types, 7 Grape Varieties". The two cultures are Occitan of France and Catalan of Spain, which makes for some very interesting food pairings. The different soil types add complexity to the flavour and structure of the wines. And the grape varieties used are Malbec, Syrah, Braucol, Grenache, Negrette, Carignan, Mourvedre. If you’ve never heard of Braucol or Negrette, you’re not alone. Braucol is usually used as a blending grape. The berries are small with thick skins which add colour and flavour intensity to any blend. It’s also a very hearty grape which means vintners can rely on a solid crop of fruit. Negrette is not very common at all. In fact, plantings are almost nearly restricted to Southwest France and a few places in California (where it used to be called Pinot St-George). Using Negrette in a blend increases the supple texture and floral aromatics of the wine. Given the grape varieties in the Terre Métissée, it should come as no surprise that this is a bold wine. We recommend having it with food to complement the robust flavours and soften the tannins. Serve at about 15 – 18 C which is a bit cooler than room temperature (hint: put it in the fridge for 15-20 minutes before serving to cool it down slightly). It’s ready to drink now, but could age until 2024 if desired.
Deep, dark ruby with a hint of purple (thanks to the Malbec). Almost completely opaque.
It’s a berry bomb on the nose! Pronounced blackberry, black cherry, blueberry and raspberry balanced with spice and tobacco to round everything out. Expect a bold aromatic profile that leaps from your glass.
A dry red wine with medium acidity, medium tannin and full body. Flavours of black fruit, Kirche, figs, tobacco leaves, cloves and pepper give a concentrated profile with pops of herb and spice. The texture is pure silk with a beautiful long finish. The quality of this wine is very good, particularly for the price point, proving you don’t always have to spend a lot to get a lot.
Traditional Occitan cuisine like Olive Tapenade on a baguette or Cassoulet pair remarkably well. You can easily substitute chicken in the cassoulet, instead of using the more traditional duck. Here’s a great recipe from Serious Eats. Traditional Catalan fare often puts together contrasting items like fish and red meat called Mar i Muntanya which translates to Sea and Mountains (we call it “Surf n Turf”) and can make for some pretty interesting pairings. Here’s a recipe for Chicken and Prawn Ragout.