Fontanet Rouge 2023

Fontanet Rouge is a top-value French red blend from Languedoc, Southern France, made from Grenache, Carignan, and Syrah. Bright red in colour, this youthful wine offers fresh aromas of red berries, spice, and a hint of pepper. On the palate, it is lively and fruit-forward with soft tannins and a smooth finish. An easy-drinking red that pairs beautifully with everyday meals and casual entertaining.

*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, Fresh
Grape Varietal: Grenache, Carignan, Syrah
Tastes Like: Red berries, cracked pepper, plum, spice
Alcohol Percentage: 13%
Closure: Screw Cap
Size: 750mL
Appellation: IGP Pays d'Oc
Region: Languedoc, France
Terroir: Mediterranean climate with clay-limestone soils
Aging: Fermented and aged in stainless steel
Serving Temperature: 14–16°C – Best served slightly cool

Fontanet is a respected producer from the Languedoc region, known for delivering quality wines at excellent value. Sourced from select vineyards and crafted by a progressive co-operative, Fontanet Rouge highlights the ripe fruit and gentle spice of southern France. With minimal oak and a focus on freshness, this wine is perfect for weeknight meals and casual gatherings.

Beef: Grilled steak or beef burgers with caramelised onion.
Lamb: Lamb sausages or lamb koftas with yoghurt sauce.
Poultry: Chicken with smoked paprika or duck breast with cherry glaze.
Vegetarian: Roasted vegetable lasagne or lentil and mushroom stew.

Comté: Savoury and aged, complementing the wine's spice.
Brie: Soft and creamy, balancing the fruitiness.
Tomme de Savoie: Rustic and earthy, echoing the wine's Languedoc origin.
Cheddar: Sharp and crumbly, pairing well with youthful tannins.

Tian de Légumes Provençal (Layered Vegetable Bake)

Ingredients:

• 1 eggplant, thinly sliced
• 2 zucchinis, sliced
• 2 tomatoes, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp herbes de Provence
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Lightly grease a baking dish.
2. Sauté garlic and onion in olive oil until soft. Spread in the bottom of the dish.
3. Layer eggplant, zucchini, and tomato slices alternately in rows.
4. Drizzle with olive oil, sprinkle with herbes de Provence, salt, and pepper.
5. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes.
6. Serve warm with a glass of Fontanet Rouge for a classic southern French pairing.