From raclette to leg of lamb, from oysters to paella, thirteen recipes, each with the estate wine to serve alongside, its serving temperature and the sommelier's tip.
THE METHOD
Matching a dish and a wine
A lively wine with a rich dish, a structured red with a roast: the best food and wine pairings follow a few simple rules, which the estate's thirteen recipes put into practice.
Freshness against richness. Between two rich mouthfuls, a lively wine cleanses the palate. That is what happens with raclette and Bib'Art white, served between 6 and 8 °C. The same logic applies to choucroute and Theyron white: 100% Rolle, clean and crisp, it cuts through the charcuterie and the cabbage.
Roundness against smoothness. A full-bodied, barrel-aged white suits creamy textures. Tête de Bélier white, for example, goes with mi-cuit foie gras. Prestige white, a blend of Marsanne and Roussanne, answers the velvety texture of a blanquette de veau.
Tannins against meat. Roast or grilled meat calls for a structured red. Tête de Bélier red, served between 16 and 17 °C, goes with leg of lamb with rosemary. Clos du Pic, from Pic Saint-Loup, goes with duck breast in cherry sauce, and Theyron red, with its garrigue notes, with pork tenderloin with herbs.
Fruit against spice. A fruity, lively rosé softens spice. With a paella, the saffron meets Tête de Bélier rosé, with its citrus and tangy small fruit.
Aromas that echo each other. The lemon and dill of smoked salmon meet the citrus notes of Argali white. On a cheese board, honey calls for the black fruit of Loup du Pic red. The raspberry of Argali red, served at 14 °C, goes with a roast chicken.
Salinity. With Mediterranean oysters, Theyron white, the same as for the choucroute, extends the oyster's salinity and finishes on a floral touch.
The right temperature. A pairing also depends on how the wine is served. Allow 6 to 8 °C for rosés and lively whites, 10 to 12 °C for rounder whites, and 14 to 18 °C for reds depending on their structure, from 14 °C for Argali red to 16 or 17 °C for Tête de Bélier. Each recipe gives the temperature of the recommended wine, with the pairing on the palate and the sommelier's tip.