Camille Giroud Vosne-Romanée 'Les Chalandins' 2021

Camille Giroud Vosne-Romanée ‘Les Chalandins’ 2021 is an elegant, light-bodied red wine from the prestigious Vosne-Romanée appellation in the Côte-de-Beaune, Burgundy, France. Crafted exclusively from organic and vegan Pinot Noir, it reveals enticing aromas of ripe red cherry, wild raspberry, and subtle spice, interwoven with delicate floral and earthy nuances. On the palate, expect vibrant acidity, silky tannins, and a refined, lingering finish that beautifully captures the elegance 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: Ripe red cherry, wild raspberry, subtle spice, delicate floral notes, and gentle earthiness
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Vosne-Romanée
Region: Côte-de-Beaune, Burgundy, France
Terroir: Limestone-rich soils with refined minerality
Aging: Minimal oak exposure to preserve the 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 organic and vegan winemaking practices. With meticulous vineyard management and minimal cellar intervention, the estate produces Pinot Noir that genuinely reflects the elegance and terroir-driven character of Vosne-Romanée.

Vegan-Friendly Pairings: Grilled portobello mushrooms with a balsamic glaze, a hearty roasted vegetable medley, or a lentil stew that accentuates the wine's vibrant red fruit and 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 mirror 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.

• 1 small eggplant, diced
• 2 zucchinis, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 400g diced tomatoes (canned or fresh)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)
• For the Quinoa:
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• Salt, to taste
• 1 tbsp olive oil (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. In a large bowl, toss the eggplant, zucchinis, bell peppers, onion, and garlic with olive oil, dried thyme, oregano, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 25–30 minutes until tender and slightly caramelized.
2. Meanwhile, in a saucepan, combine the rinsed quinoa and water (or vegetable broth) with a pinch of salt. Bring to a simmer, then cover and cook for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Stir in olive oil if desired, and garnish with fresh parsley.
3. Transfer the roasted vegetables to a large pot, add the diced tomatoes, and simmer over medium heat for 10 minutes to meld the flavors. Adjust seasoning with salt and pepper, and stir in fresh basil just before serving.
4. To serve, spoon a generous portion of herbed quinoa onto each plate and top with a hearty serving of ratatouille. Garnish with additional basil if desired.
5. Enjoy this vibrant, vegan-friendly dish with a chilled glass of Camille Giroud Vosne-Romanée 'Les Chalandins' 2021 for a harmonious, terroir-driven pairing.