I’m getting tired of my usual rotation of wines. I also want to find some mind-blowing wines for my upcoming dinner parties. I’ve been looking to increase my wine exposure and stumbled across a post through Vine Arts and Juice Imports about an upcoming Domaine des Marnes Blanches wine tasting event ($30). I snagged the last two tickets and brought my friend Bubbles. Let’s listen to “Ma Rue Fera Echo” by Doux si Doux for this post.
Erik Mercier featured 2020 wines of Domaine des Marnes Blanches from the alpine region of Jura, France. For this tasting, the cost of our tickets went to pay for the bottles we drank. Mercier said this was an inexpensive way for everyone to try wines that would usually be outside of their everyday wine budget. Also, since he exported these wines, it allowed him to share what he loves about the region and winery.
We learned that Jura is the rainiest region in France. The winery produces organic wines using a natural wild fermented process that creates lively, vibrant wines.
The first wine we tried was the Trousseau, a bright, fresh and juicy red wine. The colour was a light, bright red. Mercier described the flavour as a glossy berry with superb viscosity and a creaminess from the bacteria. He recommended drinking this wine while it was young. This bottle wouldn’t last a week in my household.
Next was the Pinot Noir. As Mercier took a sip, he shook his head in amazement and exclaimed, “Dang! This is a good wine!” He informed us this wine is similar to a Burgundy. He went into detail about the grape and the vines, but I lost focus because I started feeling a little tipsy and I stopped taking notes.
One of my favourite wines is the Chardonnay Les Molates. According to Mercier, this is the most planted vine at the winery. He stated Marnes Blanches uses the whole stems and clusters of grapes in the fermentation process, which acts as a channel to filter the juice. As a result, the lattice creates a clean, fresh juice that retains its acidity.
I loved how the chardonnay danced on my tongue. Mercier mentioned this wine drinks like a classic burgundy, but at half price. He said this wine was stupidly good, with surreal value. I bought a bottle to share with Wonderland and Double 07.
My second favourite wine was the Savagnin En Jensillard. I almost passed out from the heady smell of this wine. What a pretty, intense aroma! If I could bottle up infatuation, it would taste like the Savagnin En Jensillard. Mercier said this wine would pair with a Szechuan dish or spicy Thai food. I also bought this bottle for my upcoming dinner party.
Next up was the Chardonnay Les Molates. Mercier noted this variety was indigenous to Jura. A founder grape, the vine flowers early and ripens late while retaining its acidity. The result is a freshness similar to jasmine and stone fruit.
Our second last wine was the Chardonnay Sous Voille. This wine smelled like a sherry or port. Mercier mentioned this it was hard to describe, and often people are put off if they can’t put into words the flavour of the wine.
The last wine we tried was the Vin de Paille, a sweet, dry wine. He mentioned that some of his guests claim they don’t like sweet wines, but will drink soda and junk food.
Many of the wines we tried were available in quantities of three or five. I asked Mercier if they only had three bottles to sell and five customers who want them, who gets them? He responded it was first come, first serve. I would not describe myself as an aggressive person, but at that moment, I decided to jump up and sprint across the room, much like a quarterback or wide receiver. The heart wants what it wants, and I desired those wines.
I am going to make these Vine Arts events a regular part of my schedule. I can’t think of a better way to spend an afternoon than learning about delicious wines taught by a passionate and non-pretentious wine guide. Hitting the Sauce gives Mercier two phat thumbs up.
Hitting the Sauce 