Bonjour, je’m’appelle Domaine de la Côte, enchanté. Don’t speak French? No worries, I’ll give you the low down on my new best friend. This is one of the best value Côtes du Rhônes I’ve tasted. Super approachable and bright, you won’t need a massive casserole to tame this with. And this is important, because we’d all rather sit on the sofa and discuss its two gold medals than slave over a hot stove, right?
This vino was made by Le Cellier des Princes, the only cooperative producer in the appellation that was founded in 1925. Why is this important? It means that they’ve got a long and enviable record of working with primo producers, get access to heaps of wicked fruit and can achieve the economies of scale to make awesome, top value wine like this for us to enjoy.
À votre santé (cheers), I’ll drink to that, mofo!
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 70% grenache, 30% syrah
- Serving Temp.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Balsamic roast chicken
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 chicken Marylands, trimmed
- 600g chat potatoes, halved
- 1 lemon, rind finely grated, juiced
- 2 tablespoons flat-leaf parsley leaves, chopped
- Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
- Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.
- Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes. Roast chicken until it's cooked through and potatoes are golden.
- Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken. Drizzle with lemon juice. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...