Famille Perrin Réserve Côtes du Rhône Blanc 2022

Famille Perrin Réserve Côtes du Rhône Blanc is a vibrant and balanced white wine from the Rhône Valley, France. A blend of Grenache Blanc, Marsanne, Roussanne, and Viognier, it reveals aromas of peach, apricot, and white flowers, with subtle hints of almond and honey. The palate is medium-bodied with a silky texture, fresh acidity, and a clean, mineral 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: Medium-bodied, Aromatic
Grape Varietal: Grenache Blanc, Marsanne, Roussanne
Tastes Like: Comparable to a Rhône blend, with white peach, apricot, and citrus notes, finishing with a touch of honey and a smooth, balanced texture.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Rocky and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Famille Perrin is a renowned winemaking family in the Rhône Valley, celebrated for their dedication to crafting high-quality wines that reflect the region's unique terroirs. Their Réserve Côtes du Rhône Blanc is a testament to their expertise and tradition.

Seafood: Grilled salmon, seared scallops, or crab cakes.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Vegetable gratin or roasted squash salad.
Meat: Pork tenderloin or veal medallions.

Brie: Soft and creamy, balancing the wine's fruitiness.
Goat Cheese: Tangy and fresh, complementing the wine's acidity.
Comté: Nutty and savoury, enhancing the wine's structure.
Camembert: Mild and earthy, pairing beautifully with the wine.

Herb-Roasted Chicken

Ingredients:

• 1 whole chicken (approx. 1.5kg)
• 2 tbsp olive oil
• 1 lemon, halved
• 4 garlic cloves, crushed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 190°C. Rub the chicken with olive oil, salt, pepper, rosemary, and thyme.
2. Place lemon halves and garlic inside the chicken cavity.
3. Roast the chicken in a baking dish for 1 hour 20 minutes, or until the juices run clear.
4. Let the chicken rest for 10 minutes before carving.

Tip: Serve with roasted vegetables and a side of gravy.