Tasting notes
Alcohol, Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pick60% Dark Chocolate with Sour Cherry CoulisDessert
The slight bitterness and acidity of the cherry contrast with the chocolate, enhancing the fruit and body of the wine without overpowering its low tannins.
- Beef braised in red wine reduction with caramelized onions
Slow-cooked meat and a savory sauce highlight the wine's acidity and body; sweet onions balance the soft tannins and perceived red fruit.
- Roasted vegetable mille-feuille, fresh goat cheese and reduced jus
The caramelized vegetables and goat cheese provide a melting texture and a gentle acidity that pair perfectly with the wine's medium structure and fruitiness.
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- Slow-cooked beef cheeks with creamy polenta
The tender meat and rich polenta are perfectly balanced by the vibrant acidity, while the fruit-forward notes brighten the savory depth of the reduction for a comforting and harmonious experience.
- Roasted sea bass fillet, lemon jus and crunchy vegetables
Delicate flesh and a vibrant jus: the dish's acidity enhances the wine's fruity freshness, while the lean texture allows its body and minerality to shine.
- Pan-seared trout with lemon-herb beurre blanc
Delicate seared trout with bright lemon and herbs lifts the wine's acidity and fruitiness, while a light butter sauce complements its medium body without overwhelming subtle mineral notes.
Storage potential between 2 and 3 years
Currently drink vintages 2023 to 2024
Serve between 10°C and 12°C
Common varieties
Grenache
A versatile red grape variety producing fruity and spicy wines with notes of red berries and Mediterranean herbs.
Syrah
Syrah, also known as Shiraz in some countries, is a popular grape variety grown in many wine regions around the world. In France, it is particularly important in the Rhône Valley, where it produces powerful and spicy red wines with aromas of black fruits and pepper.
Cinsault
Cinsault is a red grape variety used to produce rosé and red wines in southern France. It contributes to light and fruity wines with aromas of red fruits and lively acidity.