My wine group got together this week for a Chateauneuf du Pape tasting. Eleven people, eight wines, and more than enough cheese made for a wonderful night at my house. Just like with our last Piedmont tasting, it was really interesting to be able to taste all of these wines from outside of California side by side.
This method of tasting is so educational and really helps me develop my palate. It allows for memory retention through repetition and highlights flaws or abnormalities. Chateauneuf du Pape is a particularly interesting appellation because of its unique terroir (rocky soil) and strict control over production.
Located in the Southern Rhone wine region in southeastern France and home to Grenache dominated blends of up to 13 different grape varietals, of which Syrah and Mouvedre are two of the most well known.
Grenache is a medium bodied red grape known to have soft tannins and aromas of red fruits (think raspberry and strawberry). It is usually blended to add acidity, structure, and color. The wines from the Chateauneuf du Pape appellation are high in alcohol (requires the highest minimum alcohol level, 12.5%, of any appellation in France).
Dry, rugged, rustic, earthy, herbacious - these are adjectives that can be used to describe these wines, whose silky yet puckering tannins make this wine fantastic with food.The intrinsic minerality in these wines is due to the fact that the vines are planted amongst rocks and pebbles. This is a serious case of the effect of terroir on how the wine tastes and smells. There is a layer of stones present in the soil of the vineyards called galets (”pebbles”).
When considering food pairings for Chateauneuf du Pape style wines I recommend hearty Fall and Winter dishes that will not overwhelm the wine while at the same time matching its firm yet soft tannic structure. Think tied bundles of Provencal herbs and roast lamb. We had an array of foods to go with the wine, but I would have to say that my favorite pairing was a lentil and butternut squash soup.
Other favorites were roasted polenta and toasted baguette slices with a sweet quince paste. I would advise against too much garlic or spice because your palette will not be overwhelmed and it will take away from the wine. I made this mistake by putting too much garlic on the bruschetta.
I could barely taste the first wine because of this. Also, for high alcohol wines such as these (defined as higher than 12%) avoid salty dishes which can make wine taste bitter. Keep in mind that tannin is not only found in grape skins, but also can be found in, for example, the skin of walnuts. Match tannin with tannin and incorporate something like walnuts into your cooking. Match the herbaceousness of the wine with herbaceous food.
Our wild card wine was the 2005 Santa Barbara Winery Grenache/Syrah. This very approachable wine exhibits a fruitier quality, being that it is relatively young and from California, than those grown in the Southern Rhone. It was very popular in the tasting and received second place out of the eight! I love it with green olives and fresh bread.
Joan Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
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