Guigal Côtes-du-Rhône Blanc 2022

Guigal Côtes-du-Rhône Blanc is an elegant and fresh white wine from the Rhône Valley, France, crafted from a blend of Viognier, Roussanne, Marsanne, Clairette, Bourboulenc and Grenache Blanc grapes. This medium-bodied wine offers enticing aromas of peach, apricot, and white flowers, with a lively palate featuring notes of citrus, honeydew melon, and a touch of minerality, balanced by vibrant acidity and a long, smooth 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: Viognier, Roussanne, Marsanne, Clairette, Bourboulenc, Grenache Blanc
Tastes Like: Comparable to a floral Chardonnay, with peach, citrus, and mineral notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côtes du Rhône AOC
Region: Rhône Valley, France
Terroir: Limestone and sandy soils
Aging: Stainless steel to preserve freshness and aromatics
Serving Temperature: 8-10°C – Serve well-chilled

Guigal is one of the Rhône Valley's most esteemed producers, known for crafting wines that embody regional character and finesse. Their Côtes-du-Rhône Blanc is a delightful expression of Rhône's white varietals.

Seafood: Grilled prawns or lemon-butter fish.
Game: Roast quail with citrus glaze.
Vegetarian: Asparagus risotto or zucchini fritters.
Meat: Herb-roasted chicken or pork tenderloin.

Goat Cheese: Fresh and tangy, enhancing the wine's floral notes.
Brie: Soft and creamy, balancing the wine's fruitiness.
Comté: Nutty and savoury, complementing the wine's minerality.
Australian Triple Cream Brie: Luxuriously rich, pairing beautifully with the wine's elegance.

Quenelles de Brochet à la Sauce Nantua (Pike Quenelles with Nantua Sauce)

This elegant Rhône dish features delicate pike dumplings in a rich, creamy crayfish sauce. The round texture and floral, stone fruit notes of this Côtes-du-Rhône Blanc complement the silky quenelles, while its fresh acidity cuts through the richness of the sauce for a perfectly balanced pairing.

Ingredients (Serves 4-6):

• For the Quenelles:
• 300g fresh pike fillet (or another white fish), skin removed
• 100ml heavy cream
• 2 large eggs
• 50g unsalted butter, softened
• 60g plain flour
• 1/2 tsp salt
• Pinch of white pepper
• For the Nantua Sauce:
• 200g crayfish tails, shelled
• 500ml fish or seafood stock
• 150ml heavy cream
• 2 tbsp butter
• 1 shallot, finely chopped
• 1 tbsp tomato paste
• 2 tbsp Cognac or dry white wine
• Salt and white pepper, to taste

Instructions:

1. Prepare the Quenelles: In a food processor, blend the pike fillet, eggs, butter, salt, and pepper until smooth. Gradually add the flour and cream, blending until a light and airy paste forms. Chill for 30 minutes.
2. Shape the Quenelles: Bring a large pot of salted water to a gentle simmer. Using two spoons, shape the chilled mixture into oval dumplings and poach them in the water for 5 minutes, until they float. Remove with a slotted spoon and set aside.
3. Make the Nantua Sauce: In a saucepan, melt butter and sauté the shallots until soft. Add the crayfish tails and cook for 2 minutes. Stir in tomato paste and deglaze with Cognac or wine.
4. Simmer the Sauce: Pour in the fish stock and let it reduce by half. Stir in the cream and season with salt and white pepper. Blend until smooth, then strain for a silky texture.
5. Bake the Quenelles: Preheat the oven to 180℃. Place the quenelles in a baking dish, cover with Nantua sauce, and bake for 15 minutes.
6. Serve: Garnish with fresh herbs and serve warm with crusty bread.

The rich yet elegant texture of the quenelles and the creamy Nantua sauce pair beautifully with the vibrant stone fruit, floral aromatics, and balanced acidity of this Côtes-du-Rhône Blanc, making for a refined and indulgent Rhône pairing.