RHONE RED BLENDS

     RHONE BLENDS ARE A WONDERFUL COMBINATION OF RUSTIC AND RIPE, SHOWING THEIR FLAVORS AND DELICIOUS CHARACTER UPON RELEASE.  THE RHONE BLEND IS ONE OF THE TOP WINE BLENDS OF THE WORLD AND IT’S WELL WORTH EXPLORING.

 

     NORTHERN RHÔNE REDS MADE WITH SYRAH ARE BIG, BOLD, SPICY WINES WITH A FIRM TANNIC STRUCTURE IN THEIR YOUTH. DEPENDING ON THE APPELLATION, THE WINES CAN BE RUSTIC, EVEN MEATY, OR SUPREMELY ELEGANT, OFTEN WITH FLORAL OVERTONES. THE BEST OF THESE WINES HAVE VERY LONG AGING POTENTIAL.

 

     SOUTHERN RHÔNE RED BLENDS ARE BASED MAINLY ON GRENACHE AND HAVE ROUNDED, WARM, RED FRUIT FLAVORS. THEY TEND TO HAVE ELEVATED ALCOHOL LEVELS AND BEAUTIFUL RIPE FRUIT. THE BEST REDS HAVE THE EARTHY-HERBAL SCENT OF GARRIGUE, LOCAL SCRUB COMPRISED OF BAY, LAVENDER, ROSEMARY AND JUNIPER.

 

     RHÔNE BLENDS ARE A WONDERFUL COMBINATION OF RUSTIC AND RIPE – SHOWING THEIR FLAVORS AND DELICIOUS CHARACTER UPON RELEASE. SOME RHÔNE WINES, PARTICULARLY THOSE WITH A GOOD AMOUNT OF SYRAH, ARE ABLE TO AGE FOR A FEW YEARS.  YOU’LL FIND VARIATIONS PRODUCED AROUND THE WORLD. THIS STYLE EXCELS IN WARMER CLIMATES SUCH AS IN SPAIN, SOUTH AUSTRALIA, SOUTH AFRICA, PARTS OF THE UNITED STATES, AND SOUTHERN FRANCE.

THE RHÔNE BLEND IS ONE OF TOP WINE BLENDS OF THE WORLD – AND IT’S WELL WORTH EXPLORING!

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RED MEAT

SIRLION, ROASTS, PORK, LAMB, VENISON

POULTRY

CHICKEN, DUCK

SEAFOOD

CRAB, SHRIMP, SEABASS, COD, TUNA

CHEESE

GOAT CHEESE, GRUYERE, COMTE, CAMEMBERT, BRIE, OSSAN, CANTAL, PARMESAN

HERBS/SPICES

RED PEPPER, SAGE, ROSEMARY, TARRAGON, FENNEL SEED, THYME, BASIL, CUMIN, PAPRIKA, GARLIC

VEGETABLES

MUSHROOMS, SQUASH, ZUCHINNI, CABBAGE, POTATOES, CARROTS, ONIONS

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NEED SOME IDEAS?

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     SIRLOIN STRIP ROAST WITH ROQUEFORT MUSHROOMS.  THE SIRLOIN IS ROASTED WHOLE INSTEAD OF SLICED INTO STEAKS. THE MUSHROOMS, STUFFED WITH A PUNGENT MIXTURE OF ROQUEFORT, ANCHOVIES, MUSTARD AND GARLIC

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     BEEF STEW.  BEEF STEW. A SIMPLE BEEF STEW, WHEN PAIRED WITH NORTHERN RHÔNE, SHOULD NEVER BE UNDERESTIMATED. BEEF, ONIONS, TOMATOES, CARROTS, RED WINE AND BEEF BROTH, HERBES DE PROVENCE, ANISE SEEDS AND PEPPER ARE REALLY ALL YOU COULD EVER ASK FOR FROM A COMFORT FOOD

     FRENCH ONION SOUP.  IF YOU’RE MEAT-FREE, THIS CLASSIC RECIPE WILL STILL STAND UP TO A NORTHERN RHÔNE. ADD SOME HERBS LIKE THYME AND BASIL TO PICK UP THE HERBAL QUALITIES OF THE WINE. THE RICH ONION BROTH WILL MIRROR THE EARTHY CHARACTERISTICS OF THE WINE AND THE CROUTONS ON TOP WILL CREATE A TEXTURE TO RUB AGAINST THE FULLNESS OF THE WINE. THE CHEESE ON TOP (GRUYÈRE IS GREAT) IS A CLASSIC PAIRING

     

     CASSOULET.  THIS RICH, SLOW-COOKED CASSEROLE ORIGINATED IN THE SOUTH OF FRANCE AND IS A BRILLIANT PAIRING WITH SYRAH. PORK IS USUALLY USED BUT DUCK, GOOSE AND MUTTON CAN ALSO BE INCLUDED.