Private Wine Tasting at Your Holiday Rental
Enjoy a private wine tasting at your property in the South of France. Sip on a selection of wines from Provence and the Rhône and learn about the wines of the region f...
Profile
Structure
Drinking window
Best 4 to 15 years from vintage.
vintage4 yrs15 yrs17 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Grilled turbot The wine's richness and mineral character are ideal for firm-fleshed white fish.More wines for fish →
- Chicken fricassee with cream The Marsanne's textural richness mirrors cream-based poultry preparations.More wines for chicken and white meat →
- Roasted white asparagus Beeswax and almond notes complement white asparagus beautifully.More wines for vegetables and salads →
With cheese
How to serve Saint-Peray
Allow 35 minutes from open to pour.
- Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
- Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
- Pair with. Grilled turbot, Chicken fricassee with cream, Roasted white asparagus. Match the wine's structure to the dish's fat and salt.
History
The Clape family has produced Saint-Peray alongside Cornas for generations. The wine comes from old Marsanne vines in Saint-Peray, vinified in the same traditional manner as the reds.
- 1960Clape begins bottling Saint-Peray from family Marsanne parcels
Facts
- Producer
- Auguste Clape · visiting guide
- Grapes
- Marsanne (100%)
- Classification
- Saint-Peray AOC
- Oak
- Fermented and aged in older French oak foudres
- ABV
- 13.5%
- Price
- EUR 35-55 at retail
- Drinking window
- 4-15 from vintage
- First vintage
- 1960
Frequently asked about Saint-Peray
What does Saint-Peray taste like?
Structurally full-bodied, low tannins, medium acidity with a long, waxy and mineral finish.
When should I drink Saint-Peray?
Drink 4-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Saint-Peray?
Grilled turbot is the canonical pairing. Other strong matches include Chicken fricassee with cream and Roasted white asparagus. The wine's richness and mineral character are ideal for firm-fleshed white fish.
What grapes are in Saint-Peray?
The blend is Marsanne (100%). The wine is classified as Saint-Peray AOC.
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