Domaine Yves Cuilleron Marsanne 2023

Domaine Yves Cuilleron Marsanne is a refined and aromatic white wine from the Northern Rhône Valley, France, crafted from 100% Marsanne grapes. This medium-bodied wine offers enticing aromas of white flowers, peach, and almond, with a creamy palate featuring stone fruits, honey, and a touch of minerality, finishing with balanced acidity.

*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: Medium-bodied, Aromatic
Grape Varietal: Marsanne
Tastes Like: Comparable to a creamy Chardonnay, with notes of peach, almond, and floral hints
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhodaniennes
Region: Northern Rhône Valley, France
Terroir: Granite and clay soils
Aging: Aged in stainless steel and neutral oak barrels for enhanced texture
Serving Temperature: 10-12°C – Serve chilled

Domaine Yves Cuilleron is a renowned winery in the Northern Rhône Valley, celebrated for its meticulous attention to terroir and winemaking precision. This Marsanne wine highlights the elegance and complexity of the varietal, offering a balanced and expressive representation of the region.

Seafood: Grilled seabass, scallops, or crab cakes.
Poultry: Lemon-roasted chicken or turkey with a white wine sauce.
Vegetarian: Mushroom risotto or roasted vegetable gratin.
Meat: Pork chops with a creamy mustard sauce or veal medallions.

Brie: Soft and creamy, enhancing the wine’s smooth texture.
Comté: Nutty and semi-hard, complementing the wine’s minerality.
Goat Cheese: Fresh and tangy, balancing the wine’s acidity.
Aged Gouda: Rich and savoury, pairing beautifully with the wine’s complexity.

Gratin Dauphinois (Potato Gratin)

Ingredients:

• 1kg potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup milk
• 2 garlic cloves, minced
• 1 tsp nutmeg
• Salt and pepper, to taste
• 100g grated Gruyère cheese

Instructions:

1. Preheat the oven to 180°C. Butter a baking dish.
2. In a pot, heat the cream, milk, garlic, nutmeg, salt, and pepper until just warm.
3. Layer the potato slices in the baking dish and pour the cream mixture over them.
4. Sprinkle the grated Gruyère cheese evenly on top.
5. Bake for 45-50 minutes, or until the potatoes are tender and the top is golden and bubbling.

Tip: Pair with a glass of Domaine Yves Cuilleron Marsanne for a rich and satisfying meal.