It’s finally here, mofos. The chance you’ve been waiting for. Now, finally, you can dust off those ill-advised salmon pink linen pants you bought in Europe all those summers ago (don’t worry, I took the exact same plunge), paired with your artfully-dishevelled, sleeves-half-rolled, wantonly-unbuttoned white shirt and flagrant disregard for what can only be described as an unseasonably chilly wind. This is your time for riviera living. There’s a reason the French drink more rosé than whites these days. It goes with everything. It’s evocative of sunshine, sea, and the kind of lifestyle we all want to live. Easy to drink, cool, and refreshing, it’s the kind of wine that is happy to accompany conversation and not try to dominate it. It’s more than a wine, it’s a way of life.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Rhone Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 70% Grenache, 20% Syrah, 10% Cinsault.
- Serving Temp.
The Rhône Valley is a dichotomous beast. The North is ruled by Syrah (=Shiraz), with or without a touch of Viognier for perfume, while in the South you'll find all matter of blends such as those of Chateauneuf du Pape (about thirteen varieties in these on average, at last count...) and the origins of the GSM (heard of Côtes du Rhône?). The Northern Rhône is Australia's ultimate sparring partner in the 'we say Shiraz, you say Syrah' fencing match. With such famous names as Côtes-Rôtie, Gigondas and Crozes-Hermitage (remember when Grange was called Hermitage...?), you can bet your bottom dollar - and the few hundred that go with it - that you'll need to be ticking off a few of the better ones before you kick it. Don't discount the whites though. Some of the finest whites you'll ever try come from Condrieu (the most sensual Viognier you'll try, at a price), and the lesser (in cost, at least) blends, often based on Grenache Blanc or Viognier. And watch out for dry, Rhône rose - it's become so popular that the industry bodies are warning the region not to over-produce. Look out Kiwi Sav Blanc!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Basil pesto pasta
- 375g dried linguine pasta
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Add pesto to pasta. Toss to combine. Serve