Domaine André Perret St Joseph Blanc 2022

Domaine André Perret St Joseph Blanc is a fresh and aromatic white wine from the Northern Rhône, France. Made from a blend of Roussanne and Marsanne, it features a pale yellow robe with bright green reflections. The nose reveals delicate notes of white flowers, honey, and ripe pear. On the palate, it is smooth and vibrant, offering both roundness and refreshing acidity for a beautifully balanced 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: White Wine
Style: Fresh, Aromatic
Grape Varietal: Roussanne, Marsanne
Tastes Like: Pear, white flowers, honey, citrus zest
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Saint-Joseph AOC
Region: Northern Rhône, France
Terroir: Granite and loess soils on steep hillsides
Aging: Fermented and aged in stainless steel and oak barrels
Serving Temperature: 8–10°C – Best served chilled

Domaine André Perret is a respected estate located in Chavanay, in the Northern Rhône. With a focus on terroir-driven wines and minimal intervention, Perret produces elegant whites that express the natural balance between fruit and minerality. The St Joseph Blanc is crafted from Roussanne and Marsanne grapes grown on hillside vineyards, creating a wine that is both textured and lively, ideal for a variety of pairings.

Seafood: Steamed mussels with white wine and herbs or grilled prawns with lemon.
Poultry: Chicken with tarragon cream sauce or roast guinea fowl.
Vegetarian: Leek and potato soup or vegetable tagine with apricots.
Cheese: Mild goat's cheese or young Comté.

Chèvre Frais: Soft and tangy, echoing the wine's freshness.
Comté: Mild and nutty, complementing the wine's roundness.
Reblochon: Creamy and gentle, enhancing the wine's honeyed notes.
Brie: Soft and bloomy, offering a smooth pairing with the wine's floral profile.

Quiche aux Poireaux (Leek Quiche)

Ingredients:

• 1 pre-made shortcrust pastry
• 3 leeks, sliced and cleaned
• 3 eggs
• 200ml cream
• 100g grated Gruyère
• 2 tbsp butter
• Salt, pepper, and nutmeg to taste

Instructions:

1. Preheat oven to 180°C. Blind bake the pastry for 10 minutes and set aside.
2. Sauté leeks in butter until soft, then spread evenly in the pastry base.
3. Whisk eggs, cream, seasoning, and nutmeg together, then pour over leeks.
4. Top with grated Gruyère and bake for 30–35 minutes until golden and set.
5. Serve warm or cold with a glass of St Joseph Blanc for a deliciously regional pairing.