Domaine Bousquet is Brilliant

Domaine Bousquet is Brilliant

I love ANY wine coming from Domaine Bousquet, Mendoza Argentina. They’re based in Mendoza Argentina. Right away you think, “Malbec.” Well, okay, yes, they do make really delicious Malbec wines, however, they also make delicious everything else. And, I mean everything else, and they’re all organic. Domaine Bousquet has developed a huge portfolio and taken the bull by the horns, doing exactly what Jess Jackson did, creating their own distribution network. This has eliminated a lot of costs, and so those savings also come to you. They are amazing value wines, which you could be paying twice the price for, if not more. This makes the wines not only deliciously super terrific, they are also incredibly affordable.

 

Sage Words From A Wine Shop Owner

I’m remembering what Audie, our wine shop guy, used to say when Jose would ask, “Hey Audie, what’s this wine like?” He’d answer, “Good wine for the price.” Yeah, like that, that is what you can expect from any Bousquet wine, from their portfolio… Value!

Domaine Bousquet Family Background

Brief Bousquet History: The Bousquet family originated from Carcassonne, in the South of France. During a 1990 vacation in Argentina, third-generation winemaker Winemaker Jean Bousquet fell in love with Mendoza. That was all it took, to reinvent his and his family’s life. Anne Bousquet, and her husband Labid Al Ameri, met in Boston, and that is also history now. They both have advance degrees in Business, equating to a slam-dunk on how to grow an extremely successful business. And, since she’s a kind person, I believe her husband must be kind as well, considering they are life partners.

This family is one of my favorites in the world. Their humanity is crafted into every bottle. Imagine, just giving into organic, taking as little from the planet as they possibly can, and giving delicious nectar in the process. These are their creations, and if you ever see them, you will marvel at the price. (Not everything has to be $200 to get the WOW factor.)

If you put this wine brand onto your shopping list, I seriously doubt that you’d be disappointed. These wines will blow you socks off (and, as Jose likes to say,) roll them up and put them into the drawer! Their success in managing these responsibilities lies in their ability to hire like-minded individuals who share their dedication and passion. There must be some magic in them thar’ Andes.

Their terroir: “Gualtallary, Tupungato, Uco Valley (Mendoza). The area has idyllic wine-growing conditions. The vineyard is situated in the Andes foothills at an altitude of 1200 meters/4000 feet above sea level. Due to its location, Domaine Bousquet’s vineyards benefit from a cool climate and constant fresh air.”

 

The World of Organic Wines, Does Anyone Do it Better?

The Value of Bousquet Wines lies in the dedication and expertise that Domaine Bousquet brings to all their offerings.” And, every time I enjoy their wines, I’m enjoying all of this story. So, the Ameri Red Blend 2020? Think juicy raspberries and pomegranates, dripping delicious. Pairing really well with something a bit spicy, like this concoction below. It’s just a perfect wine. The blend is 60 percent Malbec, 20 percent Cabernet Sauvignon, 10 percent Merlot, and 10 Percent Syrah. It is rich in flavor and has a medium body.

From the winery: “Named after Domaine Bousquet co-owner Labid al Ameri, Domaine Bousquet’s flagship wine is a Malbec-dominant blend. Cabernet Sauvignon, Syrah and Merlot add the complex dimensions that elevate this wine from “expected” to “exciting.”  The grapes – but only the best clusters — come from a single vineyard, located at 4,125 feet, the highest of the estate. These grapes are the last to be harvested.

The flavor of pomegranate hit me right away, perhaps due to this being harvest season for pomegranates and I’ve been eating them for a while now.

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Our Food & Wine Pairing ~ Spaghetti Squash

It all began with me saying, “Let’s have Saturday nights, when we cook together.” Jose was never home for dinner during the week. Being program director for a rock station, as well as a DJ on-air, had him keeping really long hours. And, so it began, when we could fit it in. Many weekends also called for him (us) to attend concerts with national artists. That’s when I started photographing them and submitting to trade magazines – but I digress.

So, each Saturday, when possible, Jose began to learn his way around the kitchen. That was in the 80s. Today, he’s doing most of the cooking for us, and I’m loving it. You know what else I love, his food pairing. Chef Jose, cooked a spaghetti squash, which normally has actual spaghetti in the bowl, but he switched it up. He cooked beans in beef stock, with garlic powder, chili powder, onion powder, and a pinch of paprika. That, in and of itself, was delicious. Then, he lined the spaghetti squash with Mozzarella cheese and ham and baked it.

Out of the oven, he lined the spaghetti squash with croutons he had created (from his homemade bread) and the beans concoction into each squash bowl (seeds removed, of course). It was so incredibly delicious, it just melted in my mouth. I had earlier opened up this Bousquet Ameri wine, which reminded me how absolutely delicious ALL of their wines really are.