Going through old mail, I came across this fine question and thought it deserved an answer.
I really enjoy the wines of Hervé Souhaut, whether its the syrah, the gamay. My problem is when I'm at a decent restaurant the sommelier may ask what I enjoy drinking and these wines come to mind. If they know the wines then we can usually narrow down a good bottle, but if they do not then I'm stuck. I can't describe why I enjoy these wines other than they're always gulp-able and go great with food. I know you have featured these wines in the past. How would you describe the style of these wines? In what ways are these wines made differently? I have a handful already in my cellar, do they age well? Anything else you think might be helpful to understand these wines and their style because they really seem different than other syrah or gamay I have had?
So what if I was a year late. It was a good question, how to order in a restaurant and get what you want?
That's easy: I love Hervé Souhaut too. So here's what I'd ask for.
+ Organic viticulture
+ No or low use of sulfur and no other additives
+No use of new wood.
+ Old vines, no modern clones. Old serine? So much the better.
+ A good percentage of stems is fine with me.
+I'm not afraid of tannin but looking for a wine with elegance.
+A wine coming from vines planted on granite.
You might also state that you don't want anything that is made in a 'certain' style, and by the way, anything that is old-fashioned would be great. Then ask them: okay, who do you have?
Oh hell, they'll probably suggest you leave the restaurant, but if they don't, let me know what they give you.
As far as aging: I recently did a vertical. Depends on the vintage but I'd drink up to 10 years for optimum results.