“It’s silky and long, a pure delight to drink for its sheer deliciousness and hedonism. Like the other limited-edition wines from Usseglio, only 3,000 bottles were produced”. - Wine Advocate
Who are we to disagree? Powerful and intriguing, it pays homage to unique terroirs, by expertly blending only the choicest grapes from Châteauneuf-du-Pape and Lirac.
This is a master producer looking beyond the confines of tradition and labeling, to make the best possible wine he can. Think you know wines of the Southern Rhône? Think again.
The Wine Advocate
“For the 2017 Vin de France le Creation Usseglio combined Grenache from Châteauneuf du Pape and Lirac, maturing the wines in terracotta. The result is a full-bodied wine with oodles of mixed cherry and blueberry fruit. It's silky and long, a pure delight to drink for its sheer deliciousness and hedonism. Like the other limited-edition wines from Usseglio, only 3,000 bottles were produced.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Grenache
- Serving Temp.
Looks like this is either a wine sourced from various regions in France or it's from a smaller region that we haven't gotten around to writing about for you yet! If it's the former, well, it's hard to make general comments about a multi-regional French wine. So let's assume it's the latter: we've been lazy. Forgive us, there's only two of us, and we're mere mortals. We'll get round to writing something inspirational about this obscure (hopefully, otherwise we're in trouble) region eventually. Meanwhile, shoot in your suggestions (and your resume?), or just rejoice in the fact that there's something magical about heading off the beaten track and telling your friends all about that amazing grape that grows in the hinterlands of a place that doesn't even make it on the map – or Vinomofo's regional writeup section, at least.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...