The wines of Châteauneuf-du-Pape
There are several types of red wines in Chateauneuf-du-Pape as soils or the proportion of the different varieties can significantly influence the texture the variety of the wine , thus indirectly the dishes we can associate their. There are, are also, a considerable gap between the fineness almost "pinotante" a Chateau Rayas, le classicisme sudiste aux arômes un peu sauvages de garrigue d’un Château de Beaucastel et la densité très imposante d’une cuvée Vieilles Vignes du The field Janasse.
Still leave some tracks agreements table valid for the vast majority of wines one candesignation.
No need to have done a cooking school to guess that these are powerful wines to pair with a kitchen connected and essentially carnivores ! So we avoid white or delicate textures meat (sweetbread) to focus on the meat tasty.
Young wines willingly join in beautiful Red Meat well roasted and bleeding. With a little more age we can also go to the meat sauce (wine sauces, spicy sauces) as a braised meat, but also to less red meat but still tasty as the lamb (leg or shoulder roast) or game birds, rather than simply roasted in sauce).
After a lengthy custody (ten years and over), it is of course remarkable wines to accompany the game animals prepared without dietary concerns ! For example, a hare or deer huntsman sauce. We can also go to a roast beef crusted with truffles ...
And whites ?
White Châteauneufs are generally quite powerful wines, a very pronounced acidity and often characterized by bitterness menthol final. These are not usually comfortable wines on raw seafood. It is much better to associate them with the delicate fish flesh and a flavor not too strong. The white Chateauneuf-du-Pape and will be more comfortable with a bar or a turbot with the salmon, are also. But his power also allows him to accompany white meat in sauce, especially the cream as a veal stew or sweetbreads. We can also think of pike quenelles in Nantua sauce or bread fish or seafood terrine with soft textures will blend well with the fat of the white Southern.
Cairanne, Gigondas, Vacqueyras and other southern Rhone appellations
Like all southern Rhone appellations, agreements at the table are necessarily quite close to those you can imagine with a Chateauneuf-du-Pape, but lowering the sliders one notch, of course. Que ce soit un cairanne, a vacqueyras or a gigondas, it is in the presence of powerful wines, often fruity and high in alcohol, uncomfortable with the delicate preparations, but quite to their business with a tasty cuisine, simple, with preparations without sophistication, some "peasant", well, cuisine local. All bleeding red meat, of course, but perhaps most importantly accompanied by tasty sauces (the wine example). One can also imagine the grilled lamb with herbs, a pink roast lamb, a pheasant or a partridge in a casserole. In autumn, a beautiful fried mushrooms will also a nice wedding with these beautiful southern red.
Go to Vente Privée en cours the wines of the South of the Rhone Valley.