CROZES-HERMITAGE 

reds

Close cousins of the Hermitages wines, but with less colour and finesse, Crozes-Hermitage red wines are intense, spicy and sometimes kept for long ageing (up to six to eight years). Formerly marked by aromas of ripe, red and black fruits and violets, with time, the smoky and woody aromas evolve on a complex bouquet between candied fruit and leather, including more pronounced peppery notes. On the palate, the structure is supple and carried by the fruit.

whites

Golden in color and with a fatty texture, while staying finely balanced, white wines have a very broad aromatic bouquet. Enjoying a medium acidity, they are round wines with delicate aromas of white flowers (acacia, lime blossom, honeysuckle), dried fruit (almond, hazelnut), yellow and white fruit (peach, apricot, quince), sometimes with hints of honey or wax.

reds

Syrah/Shiraz allows a wide variety of combinations. They go well with red and white meats, simply grilled or pan-fried. Ideal with grilled meats during barbecues. The more structured wines will match with braised, roasted or stewed meats and game such as duck (avoid furred game).

Our suggestions :

Prime rib of beef, pizzas, Bolognese pasta, cooked or raw deli meats.

whites

To be drunk relatively young (wait up to 10 years for the best vintages), they can be enjoyed with fish, white meats in sauce, especially poultry.

Our suggestions :

Vegetable au gratin, lobster, fish terrine, vol au vents, fried scallops, river fish with white butter, turbot with curry, fish tagines, chicken with cream and porcini mushrooms, chicken with lemon, sweetbreads, Italian pasta, baked cheese or Reblochon.