Cold soaks last post from Donovan Ingram, Jeremy Eubanks, Daniel Veit, inderpal singh and Mark Cochard. Thanks all!
This week: Châteauneuf-du-Pape blanc
Name 3 producers and create a dish to pair with each dependent upon the cépage and winemaking.
Chateau de Beaucastel Roussanne Vieilles Vignes: 100% Roussanne from old vines and harvested slightly overripe. Fermented in 30% oak and 70% tank. Suggested pairing: Roasted chicken breast with cream and mushrooms.
Domaine du Pegau Cuvée a Tempo: 1/3 each of Clairette, Grenache Blanc, and Roussanne. Fermented in combination of old oak and stainless steel, aged in barrique on the lees, with no malo. Suggested pairing: Crayfish bisque with prawn quenelles.
Domaine Les Cailloux Blanc: 80% Roussanne, 20% Grenache Blanc. Aged 6 months on lees in concrete, no malo, no barrel. Suggested pairing: Creamy goat cheese pasta.
Domaine de Beaurenard "Boisrenard" : 6 White varietals mostly Roussane and Clairette, fermentation and short aging in small oak; Swordfish with Butternut Squash Risotto
Domaine de Janasse "Prestige": 70% Roussane, 15% Grenache Blanc, 15% Clairette ; fermented and aged in oak at least 1.5 years, lees stirring. Roasted Pork Loin with Potato Gratin
Pierre Usseglio "Tradition Blanc": Mostly Clairette with a quarter Grenache Blanc and a touch of Bourblenc; half of the blend sees oak; Lobster Bisque!
I’m just going to chime in with one, as Michael and Justin have covered all the other producers I’m familiar with for blanc (better get drinking more white CNDP!). Domaine du Vieux Télégraphe ‘La Crau’, 40% Clairette, 30% Grenache Blanc, 15/15% Bourboulenc/Roussanne. Started in cement, then finished fermenting in oak, barrel aged in 10-15% new, with 70% of the wine going through Malo. Seared John Dory with Bay Scallops, cauliflower and citrus beurre blanc!
Château de Vaudieu Châteauneuf-du-Pape Blanc:
1. "Les Vieilles Roussanne" |100% Roussanne, sustainable, 9 months in new 228L French Oak
Pairing: Butter Poached Halibut
2. "Clos du Belvédère" | 100% Grenache Blanc, sustainable, whole cluster pressing, 8 months aging in (25% new) 228L French Oak
Pairing: Winter Squash Barley Risotto
Domaine de Marcoux Châteauneuf-du-Pape Blanc:
Roussanne, Bourboulenc, Clairette. Certified organic with biodynamic practices, fermented in stainless steel with a portion of Roussanne in 350L French Oak, ML is prevented.
Pairing: Roasted Pike Perch with Beurre Blanc and Shaved Brussels Sprouts
Domaine Roger Sabon Châteauneuf-du-Pape Blanc:
"Renaissance" | Roussanne, Clairette, Bourboulenc, Grenache Blanc, sustainable, 6 months in 600L demi-muids
Pairing: Herbed Alsatian Grape Tart
Also just going to chime in with one for now:
Chateau La Nerthe makes a wonderful blanc from grenache blanc, roussanne, clairette, and bourboulenc. All of the grapes are vinified separately, with the Roussanne being fermented in oak, 1/3 of which are new. Blending does not occur until final bottling. La Nerthe has a wonderful lifted floral character due to the high proportion of Grenache Blanc and also keeps a strong minerality throughout without losing the richness that is so characteristic of Chateauneuf du Pape Blanc.
Pairing: Roasted Halibut in a rich, not spicy curry sauce and naan bread.
Domaine de la Solitude's CDP Blanc is fantastic! Clairette-forward (40%), Grenache Blanc (25%), and Roussanne (35%) all vilified separately. Roussanne undergoes ML fermentation, and the wine sees 10mos. of lees aging. For me, a producer that drinks in a class above its own routinely, they share a driveway with Vieux Telegraphe. New Orleans Charbroiled Oysters and Alaskan Halibut with ramp pesto are a few favorites for pairings.
Not to be confused with Domaine Raymond Usseglio "Roussane Pur" [one 'n' on the label]. 100%. Biodynamic. All new oak, but doesn't taste like it.