Chef Raymond Blanc is in pursuit of the perfect wines to match his food, so what’s on his revamped wine list and why has he slashed the selection by half? Fiona Beckett meets him to find out
The sommelier’s choice
Domaine Ganevat, Les Chalasses Chardonnay, Jura 2008
More than a Burgundy: the same intense character with the same finesse but more alive. Just… more!
Ferme de la Sansonnière, La Lune, Anjou 2011
Rich and really mouthfilling but the noble Chenin grape makes it all appear balanced and near perfect.
Le Soula, Blanc, Côtes Catalanes 2008
So alive, no bottle ever tastes the same. You need to buy a lunar calendar to ensure you are in tune with the best day to drink it.
Producteurs de Plaimont, Le Faite, St-Mont 2009
A more complex blend than other southwest wines, which also contains the forgotten Arrufiac or Petit Courbu grapes, depending on the vintage. It is actually the best white from France’s biggest co-op. Very subtle, a touch of honey, fruit supported by a well- balanced oak ageing.
Domaine de la Grange des Pères, Pays de l’Herault 2005
I love the crushed strawberry character of this as well as the Burgundian touch, even though it’s a Cabernet-based wine.
Domaine Richeaume, Rouge, Côtes de Provence 2010
A not-so-typical blend of Provence with 60% Cabernet. It always has better fruit definition than most Bordeaux, with less aggressive tannins thanks to the southern sun.