Châteauneuf-du-pape wine food pairings complement the strong character of these vintages. And, nearly all varieties of red Châteauneuf-du-pape wine are a foil to the hearty flavour of game meat, tenderloin, veal, sausage, pork and lamb. White wines pair delightfully with seafood, including lobster, shellfish, crab, as well as duck or chicken. The smokiness of Cotswold and Gouda cheeses aligns them well with the earthy tones of wines from the region. As a balanced wine with a bold presence, Châteauneuf-du-pape wines are adapted to cuisines with strong flavours, such as Indian curries and other South Asian dishes.
Châteauneuf-du-pape wine terrain and soil play a leading role in the flavouring of these wines and in their ageing. In order to be considered a genuine Châteauneuf-du-pape wine, 12.5 percent alcohol content, high fermentation temperatures, and the avoidance of chaptalization, are all essential to maintaining consistency in flavour and aroma. These delectable wines are produced in a range of Châteauneuf-du-pape wine styles, incorporating a diverse palate of ingredients, such as laurel or other fresh and dried herbs with earthy undertones of cherry, black pepper, and black raspberry. Some varieties with increased tannin incorporate carefully selected flavours such as liquorice.
A product of the Rhône valley and the drying effect of the mighty Mistral the winegrowers wind ChÃ¢teauneuf-du-pape wine has a full and lush flavour that becomes deliciously silky and mature after being aged for a decade. Some winemakers temper the wines taste and character by allowing the grapes to be warmed by the sun before being fermented. While the hardy Grenache is the primary variety of grape in any Châteauneuf-du-pape wine, the favoured blend includes thirteen other permitted grape varieties, including Syrah and Mourvèdre, which provide the wine with diversity and balance.