Camille Giroud Vosne-Romanée 2021

Camille Giroud Vosne-Romanée 2021 is an elegant, light-bodied red wine from the prestigious Vosne-Romanée appellation in the Côte-de-Beaune, Burgundy, France. Made exclusively from organic and vegan Pinot Noir, it reveals complex aromas of ripe red cherry, wild raspberry, and a hint of exotic spice, interwoven with delicate floral and earthy nuances. On the palate, expect vibrant acidity, fine tannins, and a silky, lingering finish that beautifully reflects the finesse of its terroir.

Type: Red Wine
Style: Light-bodied, Organic, Vegan
Grape Varietal: Pinot Noir
Tastes Like: Ripe red cherry, wild raspberry, subtle spice, floral notes, and delicate earthiness
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Vosne-Romanée
Region: Côte-de-Beaune, Burgundy, France
Terroir: Limestone-rich soils with a refined mineral structure
Aging: Minimal oak exposure to maintain freshness and purity of fruit
Serving Temperature: 14–16°C – Best served slightly below room temperature

Camille Giroud is a historic, family-owned winery in Burgundy dedicated to sustainable, organic, and vegan winemaking practices. Their meticulous vineyard management and minimal intervention in the cellar ensure that their Vosne-Romanée Pinot Noir expresses the depth and complexity of its renowned terroir.

Seafood: Seared tuna or grilled salmon with a light miso glaze.
Poultry: Duck breast with a cherry reduction or roast chicken with truffle-infused sauce.
Vegetarian: Truffle risotto or a rich mushroom and lentil stew.
Meat: Slow-roasted lamb with herbs or venison with a red wine jus.

Fresh Goat's Cheese: Tangy and bright, mirroring the wine's vibrant acidity.
Brie: Soft and creamy, complementing its delicate spice nuances.
Camembert: Mild and slightly earthy, offering a gentle contrast.
Aged Comté: Semi-hard and nutty, adding depth to the pairing.

Wild Mushroom and Truffle Tagliatelle (Vegan Option Available)

Ingredients:

• 250g tagliatelle (or any preferred pasta)
• 300g mixed wild mushrooms (shiitake, cremini, oyster), sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup vegetable broth (or light white wine)
• 1/2 cup plant-based cream (or traditional cream for non-vegan option)
• 1 tbsp truffle oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Bring a large pot of salted water to a boil and cook the tagliatelle according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, sautéing until fragrant.
3. Add the sliced wild mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes.
4. Pour in the vegetable broth and let it simmer for a few minutes to enhance the flavors.
5. Reduce the heat to low and stir in the plant-based cream (or traditional cream). Let it gently simmer until the sauce thickens.
6. Add the cooked pasta to the skillet, tossing well to coat in the sauce. Drizzle with truffle oil and season with salt and pepper to taste.
7. Garnish with fresh thyme and serve immediately.
8. Pair this luxurious dish with a glass of Camille Giroud Vosne-Romanée 2021 for a truly indulgent Burgundy experience.