Saumur (red) is for Summer

Dear Friends,

Here as promised is today's "Wine Pick of the Week" column on our SAUMUR ROUGE :

"SEATTLE POST-INTELLIGENCER
http://seattlepi.nwsource.com/food/223636_winepick11.html

Wine Pick Of The Week: 2003 Cave de Saumur, Saumur Rouge ($10)

Wednesday, May 11, 2005

Saumur rouge may be the perfect summer red. It is rather light in body compared with those brawny, high-alcohol, teeth-staining purple wines that got us through the cold weather. And its straightforward style makes it just right for those seasonal casual meals when we just don't want to do much sniffing and swirling. Still, there's plenty going on to keep our interest beyond the first glass.

In France, the small city of Saumur, in the middle of the Loire Valley's wine country, may be best known as the center for a sparkling-wine industry that rivals that of the Champagne region to the north. This area has uncanny similarities to the Champagne area, including very distinctive, if not unique, soils. In Champagne, it is the chalk soils that make the wines inimitable. Saumur sits on a chalky stone called tuffeau blanc, which was quarried to build those magnificent chateaux along the Loire River. Huge caves were created from the quarrying process, which now serve as caves for aging wines, breeding mushrooms and even as homes. This soil also is perfect for growing the cabernet franc vine, which is the main ingredient in all Saumur rouge.

I was introduced to today's Saumur at a recent Loire Valley trade tasting that featured some astounding wines of all stripes. Still, this little red held its own among all that august company, which I found impressive. It is made by a well-regarded cooperative called Cave de Saumur, just south of the city in the heart of cab-franc country. It displays aromas of mixed ripe red fruit and a hint of minerals and a soft texture from lots of gentle tannins. Go ahead and cool it down. Not so it's icy cold, but just cool enough to refresh. Serve it with the fatty spring-run salmon or grilled chops, sausages and vegetables. To find the wine, call Millesime Fin Vin at 206-624-1701.

-- Richard Kinssies

Richard Kinssies is a freelance wine writer, director of the Seattle Wine School and owner of the Wine Outlet downtown. He can be contacted at 206-652-1311 or richardkinssies@msn.com.

© 1998-2005 Seattle Post-Intelligencer"

Hey, don't forget the 2003 Saumur Blanc is part of our May French lineup, due to arrive in Seattle next week.