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A word on history Red and white winemaking Grape varieties Wine and food A word on history In 1911 the town council set up a commission of 34 wine growers to draw up a classification of Chateauneuf-du-Pape vineyard. The Syndicate was up with a view to obtaining the Chateauneuf-du-Pape Appellation of Origin as set out in the 1919 law.
Red and white winemaking Picking: hand picked, stipulated by the law. Harvest: unsuitable grapes, under ripe or damaged are separated from the harvest. Grape varieties 13 different grape varieties can be used. Usually this is the Grenache that gives the Chateauneuf-du-Pape wines its character. This variety is predominant in the appellation (80%). Other grape varieties are only used in few quantities. The grape varieties are vinified either together or separately. Syrah, Mourvedre, and Cinsault are essentially used for red wines. White wine is mainly produced from Clairette, white Grenache and Roussane. Wine and food The red wine taste improves with age, revealing a greater tannic structure with an intense and long lasting bouquet. Excellent with red meats, lamb (grilled) and most cheeses. Many restaurants recommend them as an excellent accompaniment to strong tasting game: red deer, boar, woodcock and thrush. The red wine should be served between 16°C and 18°C. The white wine is spicy, fresh with surprisingly elegant and complex aromas. It is recommended as a traditional accompaniment to fresh fish, shell fish and white meats. The white wine is a perfect match for goose or duck foie gras and every variety of shell fish. They are excellent with poulard, veal, mushrooms (chanterelles or cepes), crusted cheese and goat's cheese. The white wine should be served at 12°C; below 10°C the white wine loses its aromatic qualities. |
