Hiking and Wine between Côte-Rôtie and Condrieu
This guided hike plunges you into the heart of the prestigious vineyards of Côte-Rôtie and Condrieu, on trails rarely used by visitors. It is distinguished by the perf...
Profile
Structure
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 above is our own.
In the glass
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.More wines for chicken and white meat →
- Grilled merguez sausage Peppery spice and the wine's violet and smoke notes are natural complements.More wines for sausages →
- Gratin dauphinois Rich creamy potato gratin loves a pepper-forward medium-bodied Syrah.
With cheese
How to serve Cote-Rotie Brune et Blonde
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- 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.
- 1946Etienne Guigal founds the house in Ampuis
- 1961First 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
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