Château Maucoil Côtes du Rhône Villages Rouge Bio 2021

Château Maucoil Côtes du Rhône Villages Rouge Bio is a vibrant and organic red wine from the Rhône Valley, France. Made from a blend of Grenache, Syrah, and Mourvèdre, it offers aromas of red cherries, blackberries, and dried herbs, with notes of pepper and spice. The palate is medium-bodied with silky tannins and a balanced, fruit-forward finish.

*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: Medium-bodied, Balanced
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Red cherries, blackberries, dried herbs, pepper, spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Pebbly soils with limestone and clay
Aging: 12 months in oak barrels
Serving Temperature: 16-18°C

Château Maucoil is a historic estate in the Rhône Valley, celebrated for its organic farming practices and dedication to producing wines that embody the region's terroir. Their Villages Rouge Bio is a testament to their commitment to quality and sustainability.

Seafood: Grilled tuna or salmon with capers.
Poultry: Coq au vin or roast duck.
Vegetarian: Ratatouille or stuffed bell peppers.
Meat: Lamb chops, beef bourguignon, or venison roast.

Pecorino Romano: Sharp and salty, enhancing the wine's complexity.
Brie: Creamy and mild, balancing the wine's spice.
Comté: Nutty and aged, complementing the wine's structure.
Gorgonzola: Bold and tangy, offering a delightful contrast.

Beef Bourguignon

Ingredients:

• 1kg beef chuck, cubed
• 2 cups red wine
• 1 cup beef stock
• 2 onions, diced
• 3 carrots, chopped
• 200g mushrooms, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Season beef with salt and pepper. Heat olive oil in a large pot and sear the beef until browned. Remove and set aside.
2. Sauté onions, carrots, and garlic in the same pot until softened. Add mushrooms and cook for 5 minutes.
3. Stir in tomato paste, then deglaze the pot with red wine. Add beef stock and thyme, then return the beef to the pot.
4. Cover and simmer on low heat for 2.5–3 hours until tender.
5. Serve with mashed potatoes or crusty bread.

Tip: Garnish with fresh parsley for added brightness.