Famille Perrin Reserve Côtes du Rhône Rouge 2020

Famille Perrin Reserve Côtes du Rhône Rouge is a smooth and approachable red wine from the Rhône Valley, France. Made from a blend of Grenache, Syrah, and Mourvèdre, it reveals aromas of red berries, cherries, and herbs, with hints of spice and black pepper. The palate is medium-bodied with soft tannins, balanced acidity, and a lingering, fruit-forward 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: Red Wine
Style: Medium-bodied, Spicy
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a Rhône blend, with red berry, plum, and hints of black pepper, finishing with soft tannins and a smooth texture.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Rocky and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Famille Perrin is a renowned producer in the Rhône Valley, celebrated for its commitment to traditional winemaking. Their Reserve Côtes du Rhône Rouge is a classic expression of the region's elegance and richness.

Seafood: Grilled tuna or salmon with a red wine reduction.
Poultry: Herb-roasted chicken or duck breast with cherry glaze.
Vegetarian: Ratatouille or lentil stew.
Meat: Beef stew, lamb chops, or venison roast.

Brie: Soft and creamy, balancing the wine's smooth texture.
Comté: Nutty and savoury, complementing the wine's depth.
Blue Cheese: Bold and tangy, enhancing the wine's fruit notes.
Manchego: Semi-hard and mild, pairing beautifully with the wine.

Beef Stew

Ingredients:

• 1kg beef chuck, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 garlic cloves, minced
• 1 cup red wine
• 2 cups beef stock
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sear beef until browned on all sides, then set aside.
2. Sauté onion, carrots, and garlic until softened. Deglaze with red wine.
3. Return beef to the pot, add beef stock and thyme, and simmer for 2 hours until tender.

Tip: Serve with crusty bread or mashed potatoes for a hearty meal.