Domaine Yves Cuilleron Roussanne 2023

Domaine Yves Cuilleron Roussanne is a beautifully aromatic and elegant white wine from the Northern Rhône Valley, France, crafted from 100% Roussanne grapes. This medium-bodied wine offers aromas of white flowers, apricot, and pear, with a smooth palate featuring stone fruits, honeyed notes, and a touch of minerality, finishing with refined 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, Elegant
Grape Varietal: Roussanne
Tastes Like: Comparable to a rich Viognier, with apricot, pear, and floral notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: IGP Collines Rhodaniennes
Region: Northern Rhône Valley, France
Terroir: Granitic and clay soils
Aging: Aged in stainless steel and neutral oak barrels to enhance texture
Serving Temperature: 10-12°C – Serve chilled

Domaine Yves Cuilleron is renowned for its dedication to expressing the unique terroir of the Northern Rhône Valley. The Roussanne captures the essence of this iconic grape, delivering a wine that is both vibrant and complex, with an exceptional balance of fruit and minerality.

Seafood: Grilled prawns, seared scallops, or lobster.
Poultry: Roast chicken with herbs or turkey with a creamy sauce.
Vegetarian: Butternut squash ravioli or leek and Gruyère tart.
Meat: Veal chops or pork tenderloin with apple compote.

Goat Cheese: Fresh and tangy, enhancing the wine’s minerality.
Brillat-Savarin: Creamy and rich, balancing the wine’s fruitiness.
Comté: Nutty and semi-hard, complementing the wine’s smooth texture.
Feta: Salty and crumbly, pairing beautifully with the wine’s acidity.

Ravioles au Potiron et Beurre de Sauge (Pumpkin Ravioli with Sage Butter)

Ingredients:

• 500g fresh ravioli filled with pumpkin
• 100g unsalted butter
• 6 fresh sage leaves
• 2 tbsp grated Parmigiano Reggiano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Cook the ravioli according to the package instructions, then drain and set aside.
2. In a skillet, melt the butter over medium heat until it begins to brown slightly. Add the sage leaves and cook for 1 minute until fragrant.
3. Toss the cooked ravioli in the sage butter, ensuring they are evenly coated. Season with salt and pepper.
4. Serve immediately, garnished with grated Parmigiano Reggiano and fresh parsley.

Tip: Pair with a glass of Domaine Yves Cuilleron Roussanne for a refined and comforting dining experience.