Camille Giroud Mercurey 2021

Camille Giroud Mercurey 2021 is an elegant, light-bodied red wine from Burgundy, France. Crafted exclusively from organic and vegan Pinot Noir, it reveals enticing aromas of red cherry, raspberry, and subtle spice with delicate earthy nuances. On the palate, expect lively acidity, fine tannins, and a fresh, balanced finish that beautifully reflects the purity 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, raspberry, subtle spice, and delicate earthy notes
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Mercurey
Region: Côte-de-Beaune, Burgundy, France
Terroir: Limestone and clay soils imparting refined minerality
Aging: Minimal oak treatment 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 dedicated to sustainable, organic, and vegan winemaking practices. With meticulous vineyard management and minimal cellar intervention, the estate produces wines that truly express the elegance and terroir of the region.

Seafood: Lightly grilled salmon or tuna with a fresh herb dressing.
Poultry: Roast chicken with a delicate red wine reduction or herb-roasted turkey.
Vegetarian: Wild mushroom risotto or a vibrant roasted vegetable medley that accentuates the wine's red fruit and spice.
Meat: Lean pork tenderloin with a fruit compote that complements its bright acidity.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's lively red fruit notes.
Brie: Soft and creamy, enhancing its subtle spice nuances.
Camembert: Mild and slightly earthy, providing a gentle counterbalance.
Young Comté: Semi-hard and nutty, adding a savory depth to the pairing.

Vegan Braised Eggplant with Tomato and Basil

Ingredients:

• 1 large eggplant, cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 400g diced tomatoes (canned or fresh)
• 1 red bell pepper, diced
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Toss the cubed eggplant with 1 tbsp olive oil, a pinch of salt, and pepper, then spread it on a baking sheet. Roast for about 20 minutes until tender and lightly caramelized.
2. In a large saucepan, heat the remaining olive oil over medium heat. Add the chopped onion and garlic; sauté until softened, about 3 minutes.
3. Add the diced red bell pepper and cook for another 3 minutes.
4. Stir in the diced tomatoes and dried oregano, then add the roasted eggplant. Let the mixture simmer for 15 minutes until the flavors meld and the sauce thickens slightly.
5. Season with salt and pepper to taste, then stir in the fresh basil just before serving.
6. Plate the stew and garnish with additional basil. Serve immediately alongside a chilled glass of Camille Giroud Mercurey 2021 for a harmonious, terroir-driven pairing.