The Wine ClubNOVEMBER 2014

Foods of the Rhône ValleyThe agricultural products of the Rhône are varied and numerous. Fruits include berries, cherries, melons, peaches, pears, raisins, figs and apricots. Nut and olive trees are also features of the landscape, while vegetables include eggplant, tomatoes, zucchini, peppers, asparagus, artichokes, onions, beans and spinach. The herbs of the garrigue—thyme, rosemary, and sage—along with garlic, oregano and basil, find their way into much of the region’s cuisine. Cheeses include goat milk-based Picodon, and Saint-Marcellin and Rigotte de Condrieu from cow’s milk. Mushrooms and black truffles can also be found in the Rhône.

For white wines, pairings include salad, grilled seafood, grilled vegetables, light pasta, grilled poultry, soups, white pizza, quiche and local cheeses. A signature Rhône fish dish is Branade, made with cod, olive oil, garlic, milk, lemon and pepper. Another meal combines shad with sorrel, onions and lemon.

Faire for lighter reds include antipasto, pizza, grilled meat, roast chicken, game, sausage, heavy pasta and local cheeses. Quail cooked slowly with herbs is a local favorite.

When it comes to heavier reds, favored dishes are lamb, tomato and garlic with meat, spicy sausages, strong cheeses, venison and game.

For the sweet Vin doux Naturel wines of the area, matches include foie gras, local fruits, blue cheeses or hard, salty cheeses and chocolate. A local favorite is Bugnes, a sweet fried dough rich in fat. Other items include Nugat de Montélimar, an almond candy, and Berlingots de Carpentras, a hard candy.

A bread of the region is Pogne de Romans, a yeasty ring-shaped loaf made with rum or brandy and orange flower water.

Cream sauce dishes with fish or white meats should match well with the big whites of the area, Hermitage and Condrieu. Other northern whites and southern Côtes-du-Rhône whites pair with shellfish, grilled fish and Rhône goat cheese.

Tavel will fit the bill for salmon, grilled vegetables and white meats, while the big reds of either north or south will be a fine match for game and braised or grilled beef. For medium-bodied reds, pork, fowl and lamb are all good choices.

The Rhône Valley: Diversity Defines the Region

Food & W ine Pairing

WINE

CLUB

1-800-332-7522 Option 2 • 717-787-0112 • 717-705-6822 (FAX) • bkreder@pa.gov • www.FineWineAndGoodSpirits.com

I’m grateful to Inter Rhône (the trade association for Rhône Valley winemakers) for providing the enclosed cookbook in place of our usual newsletter recipe. I hope you enjoy these dishes, because I know you’ll enjoy the Rhône wines.

— excerpted from the Fine Wine & Good Spirits Masters Wine Course textbook

France’s Rhône region has been creating wonderful wines for more than 2,000 years. The Rhône Valley is also a great place to explore the gastronomic wonders of food and wine pairing because palate diversity defines the region. From full-bodied reds to delicate whites, the Rhône delivers wine to delight every palate and pair with every cooking style. In the northern Rhône you will enjoy butter-based cooking, while the southern portion offers olive oil-based dishes. The people of the region have a passion for both food and wine. When you explore world cuisine and Rhône wines, you will discover a perfect match.

If the food and wine possibilities aren’t enough to convince you to explore more Rhône wines, let’s talk about value. There are some wonderful, everyday, value-priced wines available in our stores that are great for holiday meals and parties. We also offer artisanal bottles that are perfect for giving to that wine collector on your holiday gift list. Remember, there’s no place like Rhône for the holidays!

In Vino Veritas,

—Betty Kreder, CSW, CSS

D I S C O V E R Y

A F I C I O N A D O Domaine de Verquière Côtes du Rhône Villages Plan de Dieu Rouge • 2011$23.99 Code 2855

Domaine de Verquière is a family-owned winery that has been passed down from generation to generation since the 17th century. Today, brothers Romain and Thibaut Chamfort manage the property and are passionate about preserving the environment with their organic farming techniques. “Trusted and Reliable” is the winery motto, and the newest generation pays careful attention to carrying out their family’s traditions. An excellent and well-balanced wine with lovely flavors of black cherry, violet and blackcurrant, ending with a rich, velvety finish.

— Importer notes

Vignobles la Coterie La Chapelle Rhône Beaumes de Venise • 2012$21.99 Code 2856

This wine is named after the eleventh century chapel that sits on the hill opposite the winery, just below the Dentelles de Montmirail. The village was on the path that took pilgrims and warriors to and from the Crusades. The chapel is no longer used, but stands as a reminder of the rich history of this area. La Chapelle Red can rival its bigger neighbors to the west. It is deep red-purple in color, with great legs, ripe red fruit on the nose and palate with some floral aromas, complex flavors of spice, garrigue and jam. The tannins are very well integrated, with a long, ripe finish, full of body.

— Importer notes

Tête du Rhône Côtes du Rhône Blanc • 2013$13.99 Code 2860

Tête du Rhone Côtes du Rhône 2013 has a subtle nose with floral aromas and notes of peaches and apricots. This wine leads to a nice roundness in the mouth, with final notes of honey and lemon. Best paired with shellfish or fresh herb pasta.

— Importer notes

Yves Cuilleron Roussanne Rhône Les Vignes d’a Côte • 2013$23.99 Code 2857

Yves Cuilleron Roussanne “Les Vignes d’a Côte” is a wine with delicate, fruity and floral aromas of honey, apricot, hawthorn and pear. This wine is superbly elegant and balanced on the palate, with attractive fatness and a lingering finish.

— Importer notes

Séguret Côtes du Rhône Villages • 2012$15.99 Code 2858

This Séguret Côtes du Rhône Villages is from the Vignerons de Roaix Séguret, and is composed of 75 percent Grenache, 15 percent Syrah, and a touch of Mourvèdre, about 10 percent. Compared to other Côtes du Rhône wines, this drinks big like many Rasteau/Beaumes de Venise/Vareas reds. It is richer than many Vacqueyras that sell for a bit more money and is more on a red-fruit flavor spectrum with lots of mid-palate texture from ripe Grenache Noir. From Gigondas-like soil (pebbly limestone/clay), the wine shows a deep garnet color with hints of brick red. The spicy nose shows cherry preserve, plum and cocoa. On the palate it is round with ripe red fruits and tannins that are present but well integrated. Drink this with Mediterranean foods, fowl, cheese or lighter game dishes.

— Importer notes

Domaine La Manarine Côtes du Rhône • 2012$15.99 Code 2859

The standard bearer of the domaine is the Côtes du Rhône Rouge produced from the younger (but not young) vines (average 35-years old) of the estate. This wine is 100% Grenache and produces a classic spicy, full-bodied wine that speaks clearly of the “garrigue” of the region. The grapes are destemmed before the fermentation and the cuvaison is about three weeks in duration. The wine is bottled without filtration after twenty to twenty-four months of “elevage.” The Manarine Côtes du Rhône is our essential wine in this category.

— Importer notes

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