Camille Giroud Bourgogne Rouge 2021

Camille Giroud Bourgogne Rouge 2021 is an expressive, light-bodied red wine from the Côte-de-Beaune in Burgundy, France. Crafted exclusively from Pinot Noir using organic and vegan practices, it unveils enticing aromas of red cherry, wild raspberry, and subtle spice intermingled with delicate earthy nuances. On the palate, expect lively acidity, refined tannins, and a persistent, elegant finish that mirrors the pure expression of its terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Organic, Vegan
Grape Varietal: Pinot Noir
Tastes Like: Red cherry, wild raspberry, subtle spice, and gentle earthy notes
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bourgogne Rouge
Region: Côte-de-Beaune, Burgundy, France
Terroir: Well-drained limestone and clay soils imparting refined minerality
Aging: Minimal oak exposure to preserve fresh fruit character
Serving Temperature: 14–16°C – Best served slightly below room temperature

Camille Giroud is a family-owned winery in Burgundy that is dedicated to sustainable, organic, and vegan winemaking practices. With meticulous vineyard management and minimal intervention in the cellar, the estate produces Bourgogne Rouge that perfectly expresses the elegant, terroir-driven character of the Côte-de-Beaune.

Vegan-Friendly Pairings: Grilled portobello mushrooms with a balsamic reduction, hearty roasted vegetable medleys, or a well-seasoned lentil stew that enhances the wine's vibrant red fruit and subtle spice.
Light Meats: Lean pork tenderloin with a fruit compote or herb-roasted chicken also complement its bright acidity and delicate structure.

Vegan Brie: Creamy, cashew-based alternatives that echo the wine's gentle fruit notes.
Vegan Blue Cheese: Mild, cultured almond or cashew blue cheese offering a savory contrast.
Vegan Aged Cheddar: Nutty and slightly sharp, adding depth to the pairing.
Vegan Ricotta: Light and fresh, balancing the wine's crisp, elegant finish.

Vegan Braised Portobello Mushrooms with Red Wine Reduction

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup red wine (a light Burgundy Pinot Noir works well)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In an ovenproof skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté until softened, about 3 minutes.
3. Add the portobello mushroom caps, season with salt and pepper, and sear for 3 minutes on each side until they begin to brown.
4. Pour in the red wine, vegetable broth, and balsamic vinegar. Bring the mixture to a simmer, then cover the skillet and transfer it to the preheated oven.
5. Braise the mushrooms for about 20 minutes until tender and infused with the red wine reduction.
6. Remove from the oven, garnish with fresh thyme, and serve immediately.
7. Enjoy with a chilled glass of Camille Giroud Bourgogne Rouge 2021 for a harmonious, terroir-driven pairing.