{"id":852,"date":"2014-08-12T23:12:09","date_gmt":"2014-08-12T21:12:09","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/?p=852"},"modified":"2023-02-18T17:40:03","modified_gmt":"2023-02-18T16:40:03","slug":"chateau-cadet-piola-2001-saint-emilion-grand-cru","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/chateau-cadet-piola-2001-saint-emilion-grand-cru\/","title":{"rendered":"Ch\u00e2teau Cadet-Piola 2001, Saint-Emilion Grand Cru"},"content":{"rendered":"

2001 est l\u2019ann\u00e9e o\u00f9 j\u2019ai eu mon bac.<\/strong> Je n\u2019en suis pas plus fi\u00e8re que \u00e7a, mis \u00e0 part le calcul au dixi\u00e8me de point pr\u00e8s qui m\u2019a permis de l\u2019avoir haut la main avec un beau 10,11 sur 20 ! D\u00e8s le d\u00e9but d\u2019ann\u00e9e, on choisit minutieusement les bonnes options qui nous permettront de gratter des points. C\u2019est ainsi que j\u2019ai eu mon bac scientifique options Chinois et Arts plastiques<\/strong>.<\/p>\n

Oui, je ne cesserai de r\u00e9p\u00e9ter aux nouvelles g\u00e9n\u00e9rations que le bac, \u00e7a se pr\u00e9pare ! Tout comme la d\u00e9gustation d\u2019un Grand cru class\u00e9 bordelais<\/strong> de la m\u00eame ann\u00e9e, tout comme un \u00e9v\u00e8nement qui ne se produira qu\u2019une fois dans sa vie.<\/p>\n

\"etiquette-Cadet-Piola\"<\/a><\/p>\n

En effet, Ch\u00e2teau Cadet-Piola<\/strong> a \u00e9t\u00e9 d\u00e9class\u00e9 depuis son rattachement en 2009 \u00e0 son voisin, le Ch\u00e2teau Soutard<\/strong>. Ce dernier, de son haut plateau parfaitement orient\u00e9 face au soleil, vise le classement des Grands Crus de Saint-Emilion de 2022<\/strong> (presque toutes les d\u00e9cennies, le dernier date de 2012).<\/p>\n

C\u2019est une assez bonne nouvelle pour nous, les consommateurs lambda. Un vin qui n\u2019est pas officiellement class\u00e9 est moins on\u00e9reux. Malgr\u00e9 cela, les grappes bien m\u00fbres sont toujours tri\u00e9es \u00e0 la main d\u00e8s la vigne<\/strong>, la table de tri accueille de jolis grains \u201cde dessert\u201d, pour ne pas dire \u201ddu caviar\u201d, le vin vieillit dans une vieille cave creus\u00e9e \u00e0 la main<\/strong>, \u00e0 temp\u00e9rature ambiante de 13\u00b0C<\/strong>\u2026 Tous les \u00e9l\u00e9ments sont r\u00e9unis pour produire des vins fins de grande qualit\u00e9, mais un seul nom figurera dans la liste des Grands Crus de Saint-Emilion.<\/p>\n

C\u00f4t\u00e9 d\u00e9gustation donc, il faut ouvrir le vin une bonne heure \u00e0 l\u2019avance.<\/strong> Pas besoin de le carafer, les parfums se d\u00e9veloppent doucement et en rondeur, et il y a tr\u00e8s peu de d\u00e9p\u00f4ts. Contrairement au Ch\u00e2teau de France d\u00e9gust\u00e9 un an plus t\u00f4t<\/a>, le Saint-Emilion n\u2019a pas besoin de 30 ans pour poncer son acidit\u00e9 et son tanin.<\/p>\n

Assemblage de Merlot, Cabernet Sauvignon, Cabernet Franc et Malbec. La dominante Merlot<\/strong> s\u2019exprime avec f\u00e9minit\u00e9, les saveurs de fruits rouges et noires sont fra\u00eeches et acidul\u00e9s. L\u2019assemblage est harmonieux dans le vieillissement : j\u2019adore les parfums de rose et violette du Malbec. Le bois soutient les fruits mais n\u2019est pas dominant. Il sent timidement la vanille.<\/p>\n

Je l\u2019ai choisie pour suivre des brochettes de poulet – pomme marin\u00e9s au colombo et du riz pilaf (badiane, cardamone, piment)<\/strong>. \u00a0Un vin trop classique pour un plat aussi exotique penserons-nous aux premiers abords. Cependant, j\u2019aime beaucoup marier les viandes sucr\u00e9es-sal\u00e9es avec les \u00e9pices. Pour accompagner, il fallait du corps, des fruits, de la rondeur et de l\u2019astringence pour laisser parler les \u00e9pices.. C\u2019est pour cela que j\u2019aime les vins \u00e0 dominante Merlot sur le terroir bordelais<\/strong>.<\/p>\n

Autre exemple ICI avec le Listrac-M\u00e9doc Ch\u00e2teau Baudan et un poulet caram\u00e9lis\u00e9. <\/a><\/p>\n

Encore un accord que j\u2019adore : un bon vin rouge m\u00e9rite un bon chocolat. Le dessert ne pouvait \u00eatre que le coeur coulant de Christophe Michalak<\/a>, au chocolat Ta\u00efnori 64% de Valrhona.<\/p>\n

\"epices_riz-pilaf\"<\/a><\/p>\n

2001 was the year I got my high school diploma (baccalaur\u00e9at).<\/strong> I’m not so proud, apart from the calculation to the nearest tenth of a point that allowed me to have it with a nice 10.11 out of 20 ! From the beginning of the year, we carefully choose the right options that will allow us to scrape points. This is how I got my \u00ab\u00a0bac S\u00a0\u00bb (science diploma) with Chinese and Fine art options.<\/strong><\/em><\/p>\n

Yes, I will continue to told the new generations that this diploma takes planning! Just like the tasting of a Grand Cru Class\u00e9 Bordeaux wine from the same year, as an event that will occur only once in a lifetime.<\/em><\/p>\n

Indeed, Ch\u00e2teau Cadet-Piola<\/strong> has not been classified since its incorporation in 2009 to its neighbor, Ch\u00e2teau Soutard. From its high plateau perfectly oriented to the sun, Ch\u00e2teau Soutard aims for the 2022 classification of Saint Emilion Grands Crus<\/strong> (almost every decade, the last date in 2012).<\/em><\/p>\n

This is pretty good news for us, the ordinary consumers. A wine that is not officially classified is less expensive. Despite this, ripe grapes are still hand-picked from the vine, the sorting table hosts beautiful grains \u00a0\u00bb for dessert\u00a0\u00bb, if not \u00ab\u00a0as caviar\u00a0\u00bb, wine aging in an old cellar hand dug at room temperature of 13 \u00b0 C … All the elements come together to produce fine wines of great quality, but only one name will appear on the list of Grands Crus Saint Emilion.<\/em><\/p>\n

About tasting, open the wine an hour in advance.<\/strong> No need to decant, perfums develop gently and rounded, and there are very few deposits. Unlike Chateau de France enjoyed a year earlier<\/a>, the Saint-Emilion does not need 30 years to sand acidity and tannin.<\/em><\/p>\n

A blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Malbec.<\/strong> The dominant Merlot expresses femininity, flavors of red and black fuits are fresh and tangy. The assembly is harmonious in aging: I love the scents of rose and violet from Malbec. Wood argues fruit but is not dominant. It smells shyly vanilla.<\/em><\/p>\n

I chose this wine to follow the chicken – apple skewers marinated in colombo sauce and pilaf rice (star anise, cardamom, chili). A very classic wine for such an exotic dish will we think at first glance. However, I love marry sweet and sour meat with spices. To accompany, we need body, fruits, roundness and astringency to let spices talking. That’s why I like Merlot dominated wines on the Bordeaux terroir.<\/em><\/p>\n

Another example HERE with the Listrac-M\u00e9doc Ch\u00e2teau Baudan and caramelized chicken.<\/a><\/em><\/p>\n

Another agreement that I love: a good red wine deserves a good chocolate. Dessert must be the flowing heart of Christophe Michalak<\/a>, chocolate Valrhona Ta\u00efnori 64% (chocolate sponge cake with flowing chocolate center).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

2001 est l\u2019ann\u00e9e o\u00f9 j\u2019ai eu mon bac. Je n\u2019en suis pas plus fi\u00e8re que \u00e7a, mis \u00e0 part le calcul au dixi\u00e8me de point pr\u00e8s qui m\u2019a permis de l\u2019avoir haut la main avec un beau 10,11 sur 20 ! D\u00e8s le d\u00e9but d\u2019ann\u00e9e, on choisit minutieusement les bonnes options qui nous permettront de… Poursuivre la lecture Ch\u00e2teau Cadet-Piola 2001, Saint-Emilion Grand Cru<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":855,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,8],"tags":[27,36,53,59],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/852"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=852"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/852\/revisions"}],"predecessor-version":[{"id":1344,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/852\/revisions\/1344"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/855"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}