This month, I am leading the French Winophiles discussion on Côtes du Rhône wines. You can see my preview post here. If you are reading this early enough, join in our live Twitter chat on Saturday, September 19th at 8am Pacific time. Follow the hashtag #Winophiles and be sure to add them to any tweets you post so we can see them.
Here are the #Winophiles' Côtes du Rhône explorations, tastings, and pairings. These articles will be live between Friday, September 17th and early morning Saturday, September 19th...
- A Côtes du Rhône from Franck Balthazar and A Deconstructed Pairing by Crushed Grape Chronicles
- A Côtes du Rhône Tasting by Keep the Peas
- All the Colors of Côtes du Rhône with Famille Perrin by Somm's Table
- A Trio of Côtes du Rhône Pairings by Culinary Adventures with Camilla
- A Window Into The Côtes du Rhône Through Maison M. Chapoutier by Avvinare
- Back on the Rhône Again by Christy Majors
- Beef Tongue Stew with a Côtes du Rhône Gigondas by A Day in the Life on the Farm
- Côtes du Rhône and Clearwater Camping: Charcuterie in God’s Country by Our Good Life
- Côtes du Rhône: Essential French Wines by L’Occassion
- Lamb Meatballs Paired with Côtes du Rhône by Always Ravenous
- Leaning Savory with a 2016 Alain Jaume Côtes du Rhône by My Full Wine Glass
- Rhône Roam #3: Crozes-Hermitage Is Syrah, Condrieu Equals Viognier — Paired with Fish Dishes by Wine Predator
- Rhône Wine with Brisket by Cooking Chat
- Turkey Does the Côtes du Rhône by The Quirky Cork
- What the Heck is Côtes du Rhône Villages? by Wining with Mel
A Trio of Côtes du Rhône Pairings
M. Chapoutier Côtes du Rhône Belleruche Blanc 2018 +
Gougères Stuffed with Smoked Salmon Mousse
As for this vintage, the 2018 Belleruche Blanc, is a blend of Grenache Blanc, Roussanne, Viognier, Clairette, and Bourboulenc; it retails for around $14 on wine.com.
In the glass, it poured a bright straw color and had an intensely complex nose of summer stone fruits with a hint of fennel and flowers. Those aromas were matched on the palate with the sweetness of ripe peaches and the subtle savory of anise. This was an elegant yet easy-going wine and the round freshness was a good flavor foil to my mascarpone-filled puffs.
M. Chapoutier Côtes du Rhône Belleruche Rouge 2018
+ Lapsang Souchong-Crusted Fish
For that same #Winophiles event in January 2019, I poured the 2017 version of this wine as well. Back then I paired the wine with shredded beef enchiladas. As for this vintage, the 2018 Belleruche Rouge, is a blend of 60% Grenache and 40% Syrah; it retails for around $14 on wine.com.
In the glass, it poured a deep garnet hue and had intense aromas of black fruit and pepper. Juicy and robust, I wanted to pair this wine with an equally powerful dish.
So, I opted to make a local lingcod that was crusted with a lapsang souchong tea spice blend and quickly pan-fried in a splash of butter. This dish was actually made for an October post, so is not yet available on my blog. I'll link to the recipe here once it's live.
The third bottle I'm sharing is the Guigal Côtes du Rhône Rouge 2016 which retailed at wine.com around $15. This is a GSM blend with a composition of 50% Syrah, 40% Grenache, and 10% Mourvèdre.
In the glass, it poured an almost inky red with glints of blue. The nose was deceptively spicy. On the palate the wine was full-bodied with round tannins and a delightful earthiness. I poured the wine with Mexican inspired flavors that enhanced the experience of this wine. I created this recipe after taking part in a virtual cooking party. Here's my version: Beef Burrito Bowls with Avocado Crema and Peach Pico de Gallo.
Guigal Côtes du Rhône Rouge 2016 +
and Peach Pico de
Gallo
In the glass, it poured an almost inky red with glints of blue. The nose was deceptively spicy. On the palate the wine was full-bodied with round tannins and a delightful earthiness. I poured the wine with Mexican inspired flavors that enhanced the experience of this wine. I created this recipe after taking part in a virtual cooking party. Here's my version: Beef Burrito Bowls with Avocado Crema and Peach Pico de Gallo.
That's a wrap on the September edition of the French Winophiles. Join us next month when we head (virtually) to the Jura with David of Cooking Chat leading the discussion. Stay tuned for more information.
You continue to blow me away with your food! I've never been a fan of lapsang souchong tea but to use it as a crust for fish?! And I am looking for that ginger poached fish recipe.
ReplyDeleteI don't think I ever posted that recipe, but now I will have to. Nothing fancy. Just a miso broth with fresh ginger slices in it. But SO delicious.
DeleteThese are all fab wi es and the pairings all look fantastic. I’m particularly intrigued by the lingcod encrusted with tea. I’ll definitely be looking forward to that.
ReplyDeleteGreat pairings Cam. Thanks for stepping in to host this month. Much appreciated.
ReplyDeleteYou have been cooking up a storm through the years! Nice pairings and thanks for hosting!
ReplyDeleteThank you so much for hosting Cam! Great wines & great pairings. Mmmm...salmon mousse and gougeres...that sounds delicious.
ReplyDeleteI've enjoyed Guigal wines, too. Solid producer! I like your new pairing philosophy of throwing the rule book out the window. ;)
ReplyDeleteThe Belleruche blanc sounds delightful and as usual, you've knocked it out of the park with your food pairings! The lapsang souchong fish sounds delicious... I've poached salmon in lapsang souchong but never crusted any fish in it. I will def try it.
ReplyDeleteHey,
ReplyDeleteThank you So much for sharing. You can try more about to Buy Rhone Wine. It's good to read about it.