Gérard Bertrand Grand Terroir Appellation Côtes du Roussillon Villages Tautavel Protégée

In the glass the wine displays a deep black-cherry core that is slightly transparent and moves to a narrow dark pink rim.  On the nose the wine offers pronounced dried black currant and/or dried black raisin aromas along with hints of black licorice and the sweetness of very ripe black fruit.  On the palate the wine is dry, light to medium bodied with mouth-watering acidity.  The flavors are medium intensity of the dried black currant and/or dried black raisin, ripe black cherry or even fresh ripe red grapes.  There is the perception of sweetness that you would receive from eating a ripe black cherry or ripe red grape.  The finish is clean with a medium length dominated by the lingering ripe fruit perceived on the palate. (see comment by my wife, Randi)

Wine & Food: Serve between 55F to 60F.  I might try pairing this wine with cheeses such as Gouda, Fontina, Swiss,  and Jarlsberg.  Barbecue ribs (beef or pork) and steak.  If you prepared the ribs, steak or even chicken with a sweet and tangy (slight spiciness) barbecue sauce the flavors of the wine and sauce would complement each other.

Approximate Retail Price: US$14.00

--Review by Kenn Pogash ("the guy wearing the bow tie")

Historical Note: The pre-historic skeletons at Tautavel are among the oldest human remains ever discovered in Europe.  The Arago Cave, very close to the village of Tautavel,  was occupied periodically between 690,000 and 35,000 years ago.  Accumulations of animal and human bones and stone tools attest to some forty different occupation periods in the cave. (http://www.saissac.com/Region/Tautavel+Man.html)

Randi's Comment:  I get some bitterness on the finish at the back of my tongue like strong black coffee.
Kenn's Comment: I did not experience this bitterness, however, the bitterness Randi experienced might be the result of barely ripe red grapes, bruised grape skins and pips.  It also might be due to excessive extraction during maceration.