News and Wine Blog
Vino Mas Feb 2022 Wine Club
02/03/2022
Out of all the wine regions in the world, French wines tend to be the ones that most people steer away from. The labels are confusing, they show the region, not the varietal, therefore many people have no idea what is actually in the bottle. This month I am so excited to highlight 3 amazing wines from France; 2 reds from the Cote du Rhone region (these will be blends) and a white from Vouvray which is a sub-region of the Loire, (this will always be Chenin Blanc) . All three of these wines are great, and perfect for everyday drinking, as well as having with cheese boards and/or meals.
The recipes that I paired with the wines are below. The 2 Reds could be interchanged with either recipe. The Mushroom French dip was so good; it had just the right amount of earthy, savory flavors and the mushrooms had the perfect texture to replace the beef in these French Dip sandwiches, you will not miss the meat at all. The Coq du Vin had several steps to it, fully worth it. The chicken is marinade in just wine and spices, then after marinating for 3 hours, simmered in the wine marinade (this process turned the chicken the color of the wine). The chicken was so tender and flavorful and serving this dish along side with mashed potatoes made this dish a perfect meal for a cold winter night. Everyone loves Vouvray! This wine will go with just about any salad you make, I paired it with a Beet salad, the sweetness of the roasted beets complimented the flavors in the wine.
NOTES: Ripe and warm in feel, featuring blackberry and boysenberry puree flavors, supported by a graphite spine and carrying through an anise- and lavender-infused finish, all while the fruit easily keeps pace. A blend of Grenache and Syrah.
Recipe to pair with the wine - Mushroom French Dip:
https://www.vinomas.com/Mushroom-French-Dip-with-Cotes-du-Rhone
Recipe to pair with the wine - Coq Du Vin
https://www.vinomas.com/Coq-au-Vin-with-Cotes-du-Rhone
Recipe to pair with the wine - Beet and Goat Cheese Salad::
https://www.vinomas.com/Beet-and-Goat-Cheese-Salad-with-Vouvray
The recipes that I paired with the wines are below. The 2 Reds could be interchanged with either recipe. The Mushroom French dip was so good; it had just the right amount of earthy, savory flavors and the mushrooms had the perfect texture to replace the beef in these French Dip sandwiches, you will not miss the meat at all. The Coq du Vin had several steps to it, fully worth it. The chicken is marinade in just wine and spices, then after marinating for 3 hours, simmered in the wine marinade (this process turned the chicken the color of the wine). The chicken was so tender and flavorful and serving this dish along side with mashed potatoes made this dish a perfect meal for a cold winter night. Everyone loves Vouvray! This wine will go with just about any salad you make, I paired it with a Beet salad, the sweetness of the roasted beets complimented the flavors in the wine.
Mas de Sainte Croix Cotes du Rhone
NOTES: Ripe and warm in feel, featuring blackberry and boysenberry puree flavors, supported by a graphite spine and carrying through an anise- and lavender-infused finish, all while the fruit easily keeps pace. A blend of Grenache and Syrah.
Recipe to pair with the wine - Mushroom French Dip:
https://www.vinomas.com/Mushroom-French-Dip-with-Cotes-du-Rhone
Intuition Cotes du Rhone
NOTES: A crush of basalt and violet candy perfume this rich, plummy blend of Grenache, Syrah, Carignan, Mourvèdre and Cinsault. Lusciously concentrated and soft in tannnins, it's an immediately welcoming value sip that finishes in pools of blackberry nectar and a lingering licorice kiss.Recipe to pair with the wine - Coq Du Vin
https://www.vinomas.com/Coq-au-Vin-with-Cotes-du-Rhone
La Forcine Vouvray
NOTES: This 100% Chenin Blanc from Vouvray reveals a generous profile, with notes of cooked quince, melon and baking spices and a moderate finish. Recipe to pair with the wine - Beet and Goat Cheese Salad::
https://www.vinomas.com/Beet-and-Goat-Cheese-Salad-with-Vouvray
Post By:
Deanna Albertson