Region: Côte Roannaise, France
Varietal: Gamay St-Romain
Tasting Notes: This charming red should be served slightly chilled to show off its “rich yet light” aesthetic that’s also impressive and classy at the same time! Dark cherry, black raspberry, bramble, and spicy aromas touch the nose. Savory herbs and a stony minerality take hold on the mid-palate and carry through to a bright acidity that’s balanced with a silky mouthfeel and rounded finish that holds longevity on the palate.
Pairing: Salty, crackly roast chicken skin and savory pan juices meet a high, clarifying note of fruit, with just enough acidity to revive the palate. This Gamay is also a beautiful introduction to a coursed meal when poured alongside a hearty charcuterie plate featuring fattier cured meats and complex cheeses. Grilled fish with a touch of smoke or char pulls out some of the deeper characteristics of the grapes from this region. Crispy Baked Chicken by Ali Slagle is simple and savory. The juicy saltiness the meat retains inside the crisp skins play wonderfully with the Domaine Serol Eclat de Granite Cote Roannaise. Bon Apetit!
About: “This eastern region, known as "The Volcanic Loire" boasts soils of granite and volcanic basalt that give gamay both minerality and drive. The best producer in this unique, small appellation is Domaine Sérol, led by Stephane Sérol and his wife Carine. They produce a range of distinctive wines marked by elegance, freshness, and, of course, granitic minerality, hence their bottling name of "Eclat de Granit".
Domaine Sérol famously produces a cuvée exclusively for the neighboring Michelin three-star restaurant ‘Troisgros’. The Sérols are great friends of the Troigros family: Michel Troigros co-owns the "Les Blondins" Vineyard with them. The Sérol property dates back to the 17th century and was passed from generation to generation. When Stéphane and Carine took over in 1998, the domaine totaled 12 hectares; with the Sérol/Troisgros partnership, they are now farming 28 hectares and have converted the domaine to organic/biodynamic viticulture.” -Bin Ends
