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: Full-bodied, Structured
Grape Varietal: 50% Syrah, 40% Grenache, 10% Mourvèdre
Tastes Like: Comparable to a bold Shiraz, with blackberries, spice, and earthy notes
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Côtes du Rhône AOC
Region: Rhône Valley, France
Terroir: Clay and limestone soils with pebbly deposits
Aging: Aged in oak barrels for up to 18 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

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.

Daube Provençale (Provençal Red Wine Beef Stew)

This rich, slow-cooked beef stew from Provence is infused with herbs, olives, and red wine, making it a perfect match for this full-bodied Côtes du Rhône. The wine’s dark fruit, peppery spice, and velvety tannins enhance the depth of the dish for a classic Rhône pairing.

Ingredients (Serves 4-6):

• 1kg beef chuck, cut into large cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 200g mushrooms, sliced
• 750ml dry red wine (preferably Côtes du Rhône)
• 200ml beef stock
• 2 tbsp tomato paste
• 1 bay leaf
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 100g black olives
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Cooked potatoes or crusty bread, for serving

Instructions:

1. Marinate the Beef: In a large bowl, combine the beef with the red wine, bay leaf, thyme, and rosemary. Cover and refrigerate for at least 4 hours (preferably overnight).
2. Brown the Beef: Remove the beef from the marinade, pat dry, and season with salt and pepper. Heat olive oil in a heavy pot and brown the beef on all sides. Set aside.
3. Sauté the Vegetables: In the same pot, add the onions, carrots, mushrooms, and garlic. Cook until softened.
4. Build the Stew: Stir in the tomato paste, then return the beef to the pot. Pour in the reserved marinade and beef stock. Bring to a simmer.
5. Slow Cook: Cover and let simmer on low heat for 2.5–3 hours, stirring occasionally, until the beef is tender.
6. Add the Olives: Stir in the black olives during the last 20 minutes of cooking.
7. Serve: Garnish with fresh parsley and serve with potatoes or crusty bread.

The bold tannins and peppery spice of this Côtes du Rhône beautifully complement the slow-braised beef, while its ripe dark fruit and herbal notes enhance the Provençal flavours of thyme, rosemary, and olives.