Condrieu Le Grand Vallon

In the glass

What it pairs with

• Seared scallops with vanilla butter
  The wine's tropical richness and exotic spice are amplified by the vanilla butter.
• Foie gras with quince paste
  The wine's honey and stone fruit work with the sweet-savory contrast of foie gras.
• Lobster with mango and coriander
  Tropical elements in the wine echo the mango and coriander in the lobster preparation.

How to serve Condrieu Le Grand Vallon

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Seared scallops with vanilla butter, Foie gras with quince paste, Lobster with mango and coriander. Match the wine's structure to the dish's fat and salt.

History

Francois Villard left a career as a chef to found his domaine in 1991. His Condrieu wines quickly gained recognition for their intensity and terroir focus. Le Grand Vallon is his benchmark Condrieu.

1. 1991: Francois Villard founds the domaine; Le Grand Vallon is established as the flagship Condrieu

Facts

Producer

Domaine Francois Villard · visiting guide

Grapes

Viognier (100%)

Classification

Condrieu AOC

Oak

10 months in new and used French oak barrels

ABV

14.0%

Price

EUR 50-75 at retail

Drinking window

2-8 from vintage

First vintage

1991

Organic

ECOCERT

Frequently asked about Condrieu Le Grand Vallon

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