Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 5 to 15 years from vintage.
vintage5 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 in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium-Long, Peppery finish

Aroma: black cherry, violet, smoked meat, white pepper, olive

Palate: medium-weight dark fruit, pepper, leather, moderate tannins, clean mineral finish

The benchmark Cote-Rotie entry from Guigal, blending parcels from both Cote Brune and Cote Blonde. A terroir-honest introduction to the appellation at approachable price.

What it pairs with

  • Roast chicken with olives
    Medium-weight fruit and pepper pair perfectly with classic French roast chicken.
  • Grilled merguez sausage
    Peppery spice and the wine's violet and smoke notes are natural complements.
  • Gratin dauphinois
    Rich creamy potato gratin loves a pepper-forward medium-bodied Syrah.

How to serve Cote-Rotie Brune et Blonde

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
  4. Pair with. Roast chicken with olives, Grilled merguez sausage, Gratin dauphinois. Match the wine's structure to the dish's fat and salt.

History

The Guigal Brune et Blonde is the appellation's classic entry wine, blending fruit from both slopes. It has introduced Cote-Rotie to generations of wine drinkers since Etienne Guigal founded the house.

  1. 1946: Etienne Guigal founds the house in Ampuis
  2. 1961: First vintage of Brune et Blonde appellation blend

Facts

Producer
E. Guigal · visiting guide
Grapes
Syrah (95%), Viognier (5%)
Classification
Cote-Rotie AOC
Oak
18 months in used French oak casks
ABV
12.5%
Price
EUR 30-50 at retail
Drinking window
5-15 from vintage
First vintage
1961

Frequently asked about Cote-Rotie Brune et Blonde

What does Cote-Rotie Brune et Blonde taste like?

On the nose, black cherry, violet, smoked meat, white pepper, olive. On the palate, medium-weight dark fruit, pepper, leather, moderate tannins, clean mineral finish. Structurally medium-bodied, medium tannins, high acidity with a medium-long, peppery finish. The benchmark Cote-Rotie entry from Guigal, blending parcels from both Cote Brune and Cote Blonde. A terroir-honest introduction to the appellation at approachable price.

When should I drink Cote-Rotie Brune et Blonde?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Cote-Rotie Brune et Blonde?

Roast chicken with olives is the canonical pairing. Other strong matches include Grilled merguez sausage and Gratin dauphinois. Medium-weight fruit and pepper pair perfectly with classic French roast chicken.

What grapes are in Cote-Rotie Brune et Blonde?

The blend is Syrah (95%), Viognier (5%). The wine is classified as Cote-Rotie AOC.

Tags

dry high acid iconic medium body medium tannin medium term mood rustic mood savoury occasion dinner party occasion weeknight old world pairs with charcuterie pairs with poultry pairs with red meat price premium still red syrah value pick viognier

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