Guigal Côtes du Rhône Rouge 2020

Guigal Côtes du Rhône Rouge is a bold and classic red wine from the Rhône Valley, France. A blend of Grenache, Syrah, and Mourvèdre, it showcases aromas of blackberries, cherries, and spice, with hints of leather and earth. The palate is full-bodied with fine tannins, balanced acidity, and a long, harmonious 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 southern Rhône blend, with black cherry, plum, and peppery spice notes, balanced by soft tannins and a smooth finish.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Clay and limestone soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Guigal is one of the most prestigious wineries in the Rhône Valley, known for its dedication to crafting wines that embody the essence of the region. Their Côtes du Rhône Rouge is a superb introduction to their winemaking excellence.

Seafood: Grilled tuna or swordfish with a smoky paprika rub.
Poultry: Herb-roasted chicken or duck breast with cherry glaze.
Vegetarian: Wild mushroom risotto or ratatouille.
Meat: Lamb chops, beef stew, or venison roast.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and tangy, complementing the wine's boldness.
Manchego: Semi-hard and mild, balancing the wine's depth.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups mixed wild mushrooms, sliced
• 4 cups chicken or vegetable stock
• 1/2 cup dry red wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until softened. Add mushrooms and cook until tender.
2. Stir in Arborio rice and toast for 2 minutes. Deglaze with red wine.
3. Gradually add stock, one ladle at a time, stirring constantly until absorbed.
4. Once rice is creamy and tender, stir in Parmesan. Season with salt and pepper.
5. Serve warm, garnished with additional Parmesan and parsley if desired.

Tip: Add a drizzle of truffle oil for an extra luxurious touch.