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Domaine la Réméjeanne Côtes Du Rhône Les Chèvrefeuilles Rouge 2020
Domaine la Réméjeanne Côtes Du Rhône Les Chèvrefeuilles Rouge 2020
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Description
Description
Domaine la Réméjeanne Côtes Du Rhône Les Chèvrefeuilles Rouge is a vibrant and expressive red wine from the Rhône Valley, France, crafted from a blend of Grenache, Syrah, Mourvèdre, and Carignan. This medium-bodied wine offers enticing aromas of red berries, blackcurrants, and hints of spice, with a balanced palate showcasing ripe fruits, herbs, and a touch of pepper, supported by fine tannins and a smooth 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.
Wine Details
Wine Details
Type: Red Wine
Style: Smooth, Spicy
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a medium-bodied Shiraz, with red berries, black cherries, and spice notes.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Limestone and clay soils
Aging: Aged in stainless steel and neutral oak
Serving Temperature: 16-18°C
Winery
Winery
Domaine la Réméjeanne is a family-owned winery in the southern Rhône Valley, known for producing elegant and expressive wines that reflect the unique terroir of the region.
Food Pairings
Food Pairings
Seafood: Grilled tuna steak or seafood paella.
Poultry: Roast duck breast with cherry glaze.
Vegetarian: Lentil stew or ratatouille.
Meat: Lamb chops or beef bourguignon.
Cheese Pairings
Cheese Pairings
Brie: Creamy and soft, complementing the wine's smooth texture.
Comté: Nutty and firm, enhancing the wine's spice notes.
Roquefort: Salty and tangy, contrasting beautifully with the fruitiness.
Manchego: Aged and savoury, pairing well with the wine's structure.
Recipe
Recipe
Lamb Chops with Cherry Glaze
Ingredients:
- 8 lamb chops
- 1 cup fresh cherries, pitted
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh rosemary for garnish
Instructions:
- Season lamb chops with salt and pepper.
- Heat olive oil in a skillet and sear lamb chops for 3-4 minutes per side. Remove and set aside.
- In the same skillet, combine cherries, balsamic vinegar, and honey. Simmer until thickened.
- Return lamb chops to the skillet and coat with the cherry glaze.
- Serve garnished with fresh rosemary and pair with Domaine la Réméjeanne Les Chèvrefeuilles Rouge.
Tip: Add mashed potatoes or roasted vegetables for a complete meal.
