Domaine Yves Cuilleron Gamay IGP 2021

Domaine Yves Cuilleron Gamay IGP is a lively and charming red wine from the northern Rhône Valley. Bursting with aromas of red berries, wild strawberry, raspberry, and floral hints of peony and violet, it delivers a juicy, fruit-forward palate with vibrant freshness. Fine, crunchy tannins add texture and lift, making this Gamay a serious contender alongside some of the best Cru Beaujolais.

*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 to Medium-bodied, Juicy
Grape Varietal: Gamay
Tastes Like: Wild strawberry, raspberry, peony, violet, crunchy tannins
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhôdaniennes
Region: Rhône Valley, France
Terroir: Granite-rich soils
Aging: Fermented and aged in stainless steel
Serving Temperature: 14–16°C – Best served slightly chilled

Renowned for his precision and authenticity, Yves Cuilleron brings the same dedication to his Gamay as he does to his celebrated northern Rhône wines. This IGP bottling showcases the joyful and expressive side of Gamay, with pure fruit, floral lift, and structure that reflects his meticulous winemaking and the unique terroir of the Collines Rhôdaniennes.

Charcuterie: Saucisson sec or prosciutto with cornichons.
Poultry: Roast chicken with herbs or turkey with cranberry sauce.
Vegetarian: Grilled vegetable skewers or mushroom and thyme tart.
Asian: Teriyaki tofu or duck spring rolls with hoisin sauce.

Saint-Nectaire: Earthy and smooth, enhancing Gamay's fruitiness.
Brie: Soft and creamy, pairing well with the wine's delicate texture.
Cantal: Firm and nutty, offering savoury contrast.
Tommes de Savoie: Rustic and mild, complementing floral tones.

Quiche aux Champignons (Mushroom Quiche)

Ingredients:

• 1 shortcrust pastry
• 200g mushrooms, sliced
• 1 onion, chopped
• 3 eggs
• 200mL thickened cream
• 100g grated cheese (Emmental or Gruyère)
• 1 tbsp butter
• Salt, pepper, and thyme

Instructions:

1. Preheat oven to 180°C. Blind bake pastry for 10 minutes.
2. Sauté onion and mushrooms in butter until soft. Season with thyme, salt, and pepper.
3. In a bowl, whisk eggs with cream and cheese.
4. Spread mushroom mixture over the base, pour in the egg mixture.
5. Bake for 30–35 minutes until golden. Serve with a glass of Domaine Yves Cuilleron Gamay IGP.