Cold soaks last post from Donovan Ingram, guildsomm user, 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.