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Terre Exotique at Viti Loire
27/28 May 2017 – Tours
At Vitiloire, on 27th May, the affinity of pepper and wine was clearly obvious.
How the plants are grown, the expression of the soil in the taste and aromas, there are definitely amazing synergies between pepper and wine.
You’ve heard of wine and food pairing, well we’re going to give you our very own wine and pepper pairing ideas focusing on Loire valley wines!
The plant: two different types of vine
The Piper grows on vines supported by stakes, in well-drained soil requiring specific climatic conditions; hot and humid tropical climate needing both shade and light. It lives for about 25 years, a bit like grape vines (25-40 years and sometimes 75 years or more for very old vines). Propagation is done by layering, or cuttings. After flowering, the drupes are harvested by hand at various degrees of ripeness, then carefully sorted.
Traditional expertise of local people is essential at every stage.
The expression of the terroir
Any Piper has a distinct geographic origin, whether it be from India, Madagascar or Brazil. What is really important about its origin is the impact the soil and the climate have on the taste of the pepper: this is the terroir, which also has a strong impact on wine. Penja pepper from Cameroon gets its distinctive flavour from the volcanic soils in which it grows. So, the terroir and the local expertise of the different countries are what gives each pepper its very own character. When the upper part of the drupe reddens, it’s time to harvest the pepper. Riper peppercorns fall earlier and are picked off the ground.
Just like grapes, the sugar-level in peppercorns increases as they ripen. Harvesting at various degrees of ripeness means you can obtain very different results for the same peppercorn, green pepper, black pepper, white pepper (with outer skin removed) and even red pepper (overripe).
Terre Exotique’s pepper and wine pairing
PENJA WHITE PEPPER / BOURGUEIL “LA ROMANA” 2014:
Intense deep garnet-red colour with purplish tints.
The aroma is full of sweet spices, soft fruits and leather, enhanced by notes of black fruit jam.
The flavour is rounded yet strong with silky tannins.
Wine: La Romana
Colour: Red
Domaine: Domaine des Ouches
Wine-producers: Thomas and Denis Gambier,
Appellation: Bourgueil
Vintage: 2014
Vinification: Vatting lasts 16 days in small 400 litre vats.
This wine is aged in terracotta amphoras for 1 year.
Grape variety: Cabernet Franc
Ageing period: 5/10 years
Type of soil: Clay-limestone.
Aged: In amphoras.
Penja white pepper
Cameroon, province of Moungo, Piper nigrum; fresh aromas of menthol and camphor; wild and musky notes; volcanic soil, family run plantation, Protected Geographical Indication. Harvested by hand, sorted by the experienced hands of the local village women.Food-wine-pepper pairing
What dish? Farmhouse veal chop with pan-fried wild mushrooms.SANSHO BERRY / WHITE CHINON “Amphora” 2014:
Strong light yellow hues.
The scent releases exotic notes of orange zest and wild flowers.
Strong taste with intense fruity structure and slightly acidic lemony flavours.
Wine: Amphora
Colour: White
Domaine: Domaine de Noiré,
Wine-producer: Jean Max Manceau
Appellation: Chinon (AOC),
Vintage: Amphora 2014
Vinification: Removal of excess leaves, bio-dynamic method, organic harvest, done by hand, limited yield (40 hl/ha)
Grape variety: Chenin
Ageing period:
Type of soil: Clay-limestone soil
Aged: In amphoras
Sansho berry
The Zanthoxylum piperitum or the Sansho berry grows in the wild in the province of Wakayama in Japan, and has done so for roughly 5,000 years. It has explosive notes of citrus fruits, mint and lemon grass.Food-wine-pepper pairing
What dish? Pike with white butter.LIKOUALA PEPPER / BOURGUEIL “Les Blottières” 2015:
Touraine (Cot) 2016
Deep purpley red colour. Aromas of very ripe soft fruit and intense smoked scents with notes of incense and menthol. Forthright flavour with notes of ripe soft fruit and silky tannins. Wine: Les Blottières Colour: Red Domaine: Nau Brothers Wine-producer: Appellation: Bourgueil Vintage: 2015 Vinification: Harvested by hand, aged in vats, sustainable agriculture, Grape variety: Cabernet Franc Ageing period: 3 - 5 years Type of soil: Gravel soil Aged: In vatsLikouala Pepper
Piper guineese, region of Likouala. notes of burnt herbs, floral aromas with hints of fresh menthol, long lasting flavour, harvested by hand. Grows in the wild on creepers of over 20m high, in thick gorilla forests, picked by the Baakas tribe.Food-wine-pepper pairing
What dish? French navarin lamb stew served with new vegetables.VOATSIPERIFERY PEPPER / TOURAINE (Cot) 2016:
Beautiful deep ruby colour.
Initial aroma of black fruit and ripe cherries releasing aromatic notes of peppery mint.
The attack is supple with flavours of soft fruit compote, ending with a slight hint of camphor.
Wine: Cot 2016
Colour: Red
Domaine: Rousseau brothers
Wine-producer:
Appellation: Touraine
Vintage: 2016
Vinification: Cold maceration for 1 week to extract the aromas without the tannins then fermented for 12 days at a temperature of 22°.
Aged on lees for 3 months.
Grape variety: Cot/Malbec (powerful, tannic, rustic)
Ageing period:
Type of soil: Flinty clay soil
Aged: In vats
Wild Voatsiperifery pepper
Madagascar, Piper borbonense, grows in the wild at the heart of the Malagasy forests on creepers which grow up to 30m high. Harvested by hand, floral woody notes with a fresh hint of citrus fruit. Berries only grow on new young shoots. Sharp, very fresh lasting taste; floral woody aromas, with notes of citrus fruit and menthol.Food-wine-pepper pairing
What dish? Roast pike with rosemary and bay leaf.TIMUR BERRY/ VOUVRAY « on a fil » 2015:
Fine deep yellow colour with green hues.
The concentrated aromas release complex notes of ripe white fruits and citrus fruit zest, delicately rounded off with hints of honey.
The full and forthright impression on the palate has a well-balanced texture releasing tastes of acacia flowers.
Wine: Sur un fil 2015
Colour: White
Domaine: Château Gaudrelle
Wine-producer: Alexandre Monmousseau
Appellation: Vouvray
Vintage: 2015
The vines are not trimmed but the tendrils are wound around each other and the top support wire.
Vinification: Traditional fermentation in barrels
Grape variety: Chenin
Ageing period: 5/8 years
Type of soil: Clay-limestone
Aged: On lees
Timur berry
Nepal, harvested by farmers in Nepalese mountain ranges from small endemic trees from the Zanthoxylum armatum species. The Timur berry grows in the wild in the Mahabharat range. Notes of grapefruit, with fresh and acidic lemony notes. Colour: Chestnut. Aroma: Grapefruit, floral, exotic fruits, camphor. Taste: Gentle, floral and fruity, slightly spicyFood-wine-pepper pairing
What dish? Carpaccio of scallops with citrus sauce.CUBEB PEPPER / BOURGUEIL « Le Chat Pendu » 2015 :
Beautiful garnet-tinted dark red colour.
The concentrated aromas with empyreumatical notes of cold smoke and santal.
The flavour is dense and strong with flavours of cooked prunes and sweet spices and underlying velvety tannic notes.
Wine: Bourgueil
Colour: Red
Domaine: Authenticité Terroir
Traditional craftsmanship:
Appellation: Bourgueil
Vintage: 2014
Vinification: Aged in barrels for 14 months
Grape variety: Cabernet franc
Ageing period: 4/8 years
Type of soil: Clay-gravel
Aged: Traditional unfined and unfiltered
Cubeb pepper
Originally from South-West India, this small tailed pepper is harvested in Indonesia. Cubeb pepper is obtained from berries which are harvested before they are fully ripe, dried and ground.Food-wine-pepper pairing
What dish? Roast duck breast served with a stew of spring vegetables.