Originally, I'd intended, if asked, to post these in the comments to yesterday's post but it took me so damn long to type up the list and to make sure I came as close as possible to accurate appellation information, cuvée names, spelling, etc., that a top-level spot seemed only right. That said, I can't promise I didn't muff a detail or two; if anyone happens to notice anything awry with the details, please do let me know.
- Morgon "Les Clos de Lys," Domaine Joseph Chamonard 2007
- Fleurie, Yvon Métras 2009
- Fleurie "L'Ultime," Yvon Métras 2009
- Beaujolais Nouveau, Marcel Lapierre 2010
- Saint Emilion, Château Meylet 1998
- Arbois Ploussard "Dorabella," Domaine de l'Octavin 2008
- Vin de Table Français "Fou du Roi," Le Temps des Cerises (Axel Prüfer) 2008
- Vin de Table Français "Un Pas de Côte," Le Temps des Cerises (Axel Prüfer) 2008
- Vin de Table Français "Pitchounet," Mouressipe (Alain Allier) 2009
- Anjou Rouge "Taberneaux," Benoit Courault 2007
- Vin de Table Français "Les Pierres Noires," Jean Maupertuis 2009
- Vin de Table Français "La Guillaume," Jean Maupertuis 2009
- Vin de Pays d'Urfé "Cuvée 100%," Domaine du Picatier 2008
- Vin de Table Français "Auver Nat Noir," Domaine du Picatier 2008
- Côtes d'Auvergne VDQS, Domaine Peyra 2004
- Côtes du Rhône "Cuvée des Traverses," L'Anglore 2009
- Vin de Pays de l'Ardèche "Cuvée Briand," Le Mazel 2007
It was quite a wild lineup of wines, surprisingly few of which I'd previously been familiar with to any great extent. It could also be said that there were some benchmark examples of the method in question missing from the table.
More importantly, I think it bears reiteration — and clarification — that the spirit of our tasting was not so much to delve into the scientific aspects of carbonic and semi-carbonic maceration, or to set up Chauvet and/or Néauport for any kind of a fall. It was really the big picture method we were looking at, and the way in which it affects terroir expression. As I alluded yesterday, we also didn't spend much time pondering the fairness of calling the vinification techniques in question the Chauvet method vs. the Néauport method. It's since been pointed out to me, and quite rightly I believe, that while it may have been Jules Chauvet who laid the seeds for the method and understood its particular viability for Gamay grown in acid-rich, granitic soils, it was largely Jacques Néauport who was responsible for spreading the seeds, along with a dose of dogmatism some might argue, on a wider basis.
Plenty of food for thought.... Now if only my French were better, or if only someone would translate Chauvet's and Néauport's texts from French to English so that I (and others) could more fully digest said food.