From: Southern Rhone, France
Blend: 50% Grenache, 38% Syrah, 4% Mourvedre
Taste: A complex, spicy, and smoky nose. Notes of blackberry, blackcurrant, prune, licorice, mild tobacco, and vanilla. Silky tannins emerge as part of the wine’s long, rich finish.
Pairing: With its full-bodied nature, Châteauneuf-du-Pape pairs well with many of the same foods as Bordeaux. This includes dishes centering around wild boar and most red meats; beef and lamb are popular pairings, especially when Mediterranean herbs become involved in the dish's composition. However, unlike Bordeaux, it can pair with spicier meals due to its full-fruited blend of varietals. Rich, meaty, tomato-based pasta can work well, as well as hearty chili con Carne and beef bourguignon. Lastly, we would be amiss not to mention Cassoulet as a stunning pairing partner. This French classic contains white beans, duck confit, ham hocks, and garlic sausage, with many variations, some including lamb. Check out the recipe below for a slight take from the original, and for the most delicious result, we recommend taking your time and taking a full two days to make this.
Cassoulet-Style Lamb Shanks and Beans
By David Tanis
About. This wine comes from the Châteauneuf-du-Pape appellation in the Southern Rhône, located just north of Avignon. Pope John XXII is credited with developing papal vineyards in the area during the short period in the 14th century when the papal court had relocated to Avignon and built the “Pope’s new castle”, or châteauneuf du pape in French. Wines produced there were exported simply as vin d’Avignon in the 18th century, but the current name came into vogue in the 20th century when regulations were developed for the AOC.
Torn from the side of the Alps by the Rhône thousands of years ago, we find today on the surface on a majority of the vineyards “Rolled Pebbles” (polished by water over time). These pebbles are beneficial for the vines since they store the heat of the sun during the day to restore it to the vines at night. They bring excellent ripeness to the grapes. Under these pebbles, there are mainly red clays or soils of hard limestone rocks, and even some patches of sand. Overall, the vineyard is a real showcase for the natural and optimal development of the vine.
Rhonéa is a cooperative of local winegrowers that brings more than 388 artisan winemakers and their 2900 hectares (over 7100 acres) of vineyard area throughout the Rhône together around a creative and innovative model that allows for collaboration and innovation. This wine is part of Rhonéa’s signature collection, which means that it was blended to produce a fruity, food-friendly expression of terrior with silky tannins.
