Wine and food pairing tips
NORTHERN RHONE WINES
Food and Wine Pairing
  Northern Rhone Wines  
Cote Rotie wine and food paring

Côte Rôtie

These are big and robust wines, offering an intense bouquet, with complex aromas such as violet, spices, resine and red berries. They have an ample and firm structure, while maintaining a certain elegance, and are generally made for cellaring. The wines of Côte-Rôtie are clearly among the best of France.

Tips: These powerful reds pair wonderfully with lamb, guinea fowl or with game, but also with truffles.
Depending on their age, uncork 1 to 3 hours prior to serving.
Condrieu wine and food pairing tips

Condrieu

The wines of Condrieu hold a special place among the great French whites. These intensely aromatic and rich whites offer delicious fruit aromas of ripe pear complemented with elegant floral notes. Condrieu is meant to be enjoyed relatively young, preferably within 3 years.

Tips: Serve chilled but not cold, alongside a foie gras, but also sea or river fish, as well as poultry and other white meats. With cheeses, Condrieu is succulent with a Saint Marcellin or the local goat cheese "Rigotte de Condrieu".
Chateau Grillet wine and food pairing tips

Chateau Grillet

Chateau Grillet is one of the smallest appellations in France. It is owned by a single estate which covers the entire appellation, and the wine produced has a similar profile to Condrieu, made from the same Viognier grape variety.

Tips: The wine reveals itself fully with red or white meats, blue cheeses or ripe peaches.
Alsace Sylvaner wine

Saint Joseph

Saint-Joseph reds. From the Syrah grape variety, these feminine reds are supple and well balanced. They are produced on a granite soil, from which they draw their aromas of flint, raspberry or cassis. The reds can age quite well, and express themselves fully after 4 to 5 years.
Saint-Joseph whites. Produced from the Marsanne and Roussanne grape varieties, these whites offer aromas of grilled almond or acacia. They are excellent in their youth (2 years), but can also gain from cellaring.

Tips: Either in red or white, Saint-Joseph wines go well with contemporary light cuisine. As they mature, they also pair well with game, red meats such as grilled ribs, or white meats. They can also offer a good match for escargots or kidney. Also try the whites with a pear based dessert.
White Saint-Joseph should be served rather chilled, between 10 and 12 degrees C, and reds between 14 and 17 degrees.
Hermitage wine and food pairing tips

Hermitage

Considered to be one of the finest red wines of France, they are generally made from 100 percent Syrah. The wines display an intensely dark crimson color with perfumed violet and cassis aromas with subtle leather or undergrowth notes. They are to be shared among wine lovers for special occasions, and have an exceptional cellaring potential of 15 to 20 years.
Hermitage also produces a white wine, but unlike Condrieu, these are produced from the Marsanne and Rousanne grape varieties. They can be consumed in their youth, but can also age as long as the reds.

Tips: Red Hermitage is ideal for red meats, game (pigeon, duck, hare...), poultry or with truffles. It should be served between 16 and 18 degrees C.
The unctuous white Hermitages make a fine match for white meats or river fish and crustaceans (lobster, crayfish). Serve between 12 and 14 degrees C.
Crozes Hermitage wine and food pairing tips

Crozes-Hermitage

Crozes-Hermitage reds are supple and tender with aromas of black currant and spices dominating. They are "pleasure" wines meant for relatively early consumption (4 to 5 years). Certain producers however, apply a more serious approach, with grapes from selected terroirs. These structured wines offer a longer cellaring potential (5 to 10 years) and are richer and more complex, in a similar vein as Hermitage.
Tips: Enjoy these wines very slightly chilled, but not cold, with cold cuts or barbecues. For older wines, after 5 or 6 years, serve between 16 and18 degrees C with meats in sauce, coq au vin, or stews. Uncork the bottles a couple hours before serving.

Crozes-Hermitage whites are produced from the Marsanne and Roussanne grape varieties. These whites are fresh, light and develop pleasant floral and fruit aromas. They are easy drinking wines to enjoy in their youth.
Tips: White Crozes-Hermitage can be served as an apéritif, but also pairs nicely with river fish.
Both the whites and reds are wonderful with desserts however, in particular fruit-based.
Cornas wines and food pairing tips

Cornas

Made with 100 percent Syrah grape, Cornas wines are powerful reds with intense flavors and aromas of dark fruits and spice. They contain firm tannins and usually require some aging to be approachable, and can continue to evolve for many years.

Tips: A younger Cornas will pair wonderfully with grilled or roasted red meats, while an aged bottle will be perfect for game, generously spiced dishes and mushroom sauce or truffles.
Saint Péray wines and food pairing tips

St-Peray

Sparkling: Produced according to the traditional method (champenoise), Saint-Péray is quite different from Champagne, not only because of its terroir, but also the very different grape varieties (Marsanne and Roussanne). With a yellow color and primarily floral aromas, these sparklers are lively and refreshing on the palate.
Still: Whether they are aged in oak barrels or not, depending on the producer's style, still Saint-Péray is a dry wine with a refreshing acidity and minerality. Its aromas are predominantly floral, and the wine presents a light gold color.

Tips: Both white or sparkling Saint-Péray may be served as an apéritif. For fish or veal dishes, serve a still wine, while a sparkling is perfect for dessert or with ice cream.
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