MS Topic of the Week 1/8/2020 - Advanced

Cold soaks last post from , , , and . 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.

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  • 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

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