Notes and Discoveries

The Saint-Joseph (AOC) appellation is one of the great signatures of the Northern Rhône. Stretching along a long strip of hillsides on the right bank of the Rhône, this cru offers a very "Syrah on granite" interpretation: wines that are often peppery, taut and elegant, and that long remained in the shadow of Hermitage. Our 2024 red Saint-Joseph from Domaine Courbis is a perfect illustration of this. Why we love it: for its balance of freshness, spice and depth: a great Saint-Joseph from the Northern Rhône, often at a more affordable price than its neighbours. Discover our selection of Saint-Joseph A historic heritage: from "Vin de Mauves" to AOC Saint-Joseph's reputation goes back a long way: in the 19th century, people often spoke of "Vin de Mauves", a name associated with the historic heart of the appellation. Saint-Joseph was granted AOC status in 1956, then the area was gradually extended, which explains the diversity of styles today. The secret of the terroir: granite and metamorphic rocks What defines the Saint-Joseph style is its geological bedrock. The vines take root in soils of granite and metamorphic rocks (gneiss, schist, mica schist), which often produce wines that are both structured and lively. Southern sector (historic): around Mauves and Tournon, the granite terroirs give deeper reds and fuller whites. Northern sector: closer to Condrieu, the wines are often more floral and more approachable in their youth. Grape varieties: Syrah, Marsanne and Roussanne Saint-Joseph comes in both red and white: Red (the majority): predominantly Syrah, with typical notes of blackberry, violet and black pepper. White (rarer): Marsanne and Roussanne, with aromas of acacia and apricot and a rich palate balanced by a mineral backbone. Our white Saint-Joseph "Les Royes" 2023 from Domaine Courbis is one of our benchmark white cuvées from this appellation. Food and wine pairings: how to bring out the best in a Saint-Joseph Its fine structure makes it an excellent wine for the table: With a red: seven-hour lamb, grilled rib steak, roast duck, feathered game. With a white: poultry in a cream sauce, blanquette de veau, fish (river or sea) in sauce. Ageing and serving advice A red Saint-Joseph drinks very well between 5 and 10 years; some lieu-dit cuvées can go further (up to 12-15 years) depending on the estate, the vintage and storage conditions. Temperature: serve the reds at around 16°C (30 min of decanting recommended for a young wine) and the whites at around 10-12°C. Frequently asked questions about Saint-Joseph What is the average price of a Saint-Joseph? Expect to pay between €22 and €35 for a fine bottle of red or white Saint-Joseph from a quality estate. Single-plot selections or lieu-dit cuvées from highly sought-after producers often cost more than €45. These prices remain lower than those of Hermitage or Côte-Rôtie for wines made from the same Northern Rhône Syrah. Saint-Joseph or Crozes-Hermitage: what is the difference? Saint-Joseph is produced on the sloping hillsides of the Rhône's right bank, on soils that are mainly granite and schist. This hard-rock profile gives wines that are often tauter, more mineral and more peppery. Crozes-Hermitage, on the left bank, has more varied terroirs (alluvium, loess, granite) and can offer more roundness depending on the sector. Which grape varieties go into a Saint-Joseph? Red Saint-Joseph is made from Syrah (the appellation rules allow up to 10% Marsanne and Roussanne). White Saint-Joseph is made from Marsanne and Roussanne, on their own or blended. These whites, still little known, develop aromas of acacia and apricot and a rich palate balanced by a mineral backbone. How long can you keep a red Saint-Joseph? A standard red Saint-Joseph drinks very well between 5 and 10 years after the harvest. Lieu-dit cuvées from old vines on granite can be kept for 12 to 15 years, depending on the estate and the vintage. Serve it at around 16 °C, decanting it for 30 minutes when the vintage is young to open up the Syrah's tannins. Has the Saint-Joseph AOC always had its current boundaries? No. Saint-Joseph was granted AOC status in 1956, originally over a restricted area around Mauves and Tournon. The geographical area was gradually extended, sometimes into less well-exposed zones. This evolution explains the variety of styles found under the Saint-Joseph label today, hence the importance of the producer's name and the precision of the lieu-dit. Does white Saint-Joseph keep well in the cellar? Yes, and often to good effect. A quality white Saint-Joseph (predominantly Marsanne) gains complexity over 5 to 8 years: the floral and fruity notes of youth evolve towards aromas of beeswax and candied fruit, with an almost oily texture characteristic of mature Marsanne. Serve it between 10 and 12 °C. Which estates to discover? In our cellar you will find iconic names such as E. Guigal, Domaine Courbis, Christophe Pichon and the organic Domaine Combier. Among the Northern Rhône winegrowers to keep a close eye on, Domaine Stéphane Ogier has established itself as an essential reference for Côte-Rôtie and Condrieu. Find out more: Discover Côte-Rôtie | Discover Hermitage | Official Saint-Joseph AOC website Just a stone's throw from Saint-Joseph, the Saint-Péray appellation produces one of the Northern Rhône's best-kept-secret whites: made from Marsanne and Roussanne, in both still and sparkling versions, and not to be missed.

Pouilly-Fuissé is a Burgundy Chardonnay, made in the Mâconnais on clay-limestone soils. Pouilly-Fumé is a Loire Sauvignon Blanc, produced around Pouilly-sur-Loire on flint and chalk. Two appellations, two regions, two grape varieties, and yet the confusion has persisted for decades. Here is how to tell them apart in three minutes, and how to choose the right bottle for your table. Why do people confuse Pouilly-Fuissé and Pouilly-Fumé? Both appellations share the prefix "Pouilly", inherited from different place names with no geographical link between them. Both produce dry white wines exclusively, which adds to the confusion on the shelf. Their price ranges overlap (€18 to €50 for entry-level and mid-range bottles), making the choice even less obvious. The commune of Pouilly-sur-Loire (Nièvre, 58) gave its name to Pouilly-Fumé, recognised as an AOP in 1937. Pouilly-Fuissé, for its part, takes its name from the villages of Solutré-Pouilly and Fuissé, in the Mâconnais (Saône-et-Loire, 71), and was classified as an AOP in 1936. One year separates their recognition dates; two hundred kilometres separate their vineyards. Grape variety and terroir: the fundamental differences Pouilly-Fuissé is made exclusively from Chardonnay, on clay-limestone soils dominated by the rocks of Solutré and Vergisson. These limestone outcrops, which peak at around 493 metres at the Rock of Solutré, give the wine a structure and a tension that are uncommon for the Mâconnais. Maximum permitted yields are set at 45 hl/ha for the village appellation and 40 hl/ha for the Premiers Crus created in 2020. Pouilly-Fumé is based on Sauvignon Blanc, planted on three types of soil that determine its style: flint produces the most taut and most "smoky" wines, Kimmeridgian limestone and marls bring finesse and length, and heavy clays give rounder, more aromatic wines. The appellation covers 1,300 hectares, with a base yield set at 60 hl/ha. Our selection of Pouilly-Fumé available in our cellar reflects this diversity of soils. Taste profile: two clearly distinct styles Pouilly-Fuissé is characterised by a broad texture and generous substance. On the palate, aromas of white peach, hazelnut and white flowers dominate in the cooler vintages. The cuvées partly aged in oak barrels (6 to 12 months depending on the estate) also develop notes of fresh butter and toasted almond. The finish is long, and often saline on the most limestone-rich terroirs. Pouilly-Fumé plays in a radically different register: lively acidity, notes of citrus and gooseberry, and that mineral touch of heated flint that tasters describe as "smoky". This note reinforces the association with the appellation's name, but it is not its established origin: the most common explanation points to the grape variety itself (see below). The wine is generally made in stainless steel tanks, with no time in oak, to preserve its freshness. Our Pouilly-Fuissé Premier Cru Aux Quarts white Organic 2023 from Domaine Mathias perfectly illustrates this Burgundian profile: organically farmed Chardonnay from a south-east-facing Premier Cru, with ripe fruit and fine limestone tension. Why do people confuse Pouilly-Fuissé and Pouilly-Fumé? The pitfalls to avoid The first common confusion: believing that Pouilly-Fumé owes its name to ageing in smoked barrels or to a "smoking" grape variety. The most commonly cited explanation is that the term comes from Sauvignon Blanc itself, sometimes called Blanc Fumé de Pouilly in old texts, in reference to the bluish bloom that covers the bunches when ripe, but this etymology is still debated in the oenological literature. No smoking takes place during winemaking. The second pitfall: confusing the commune of Pouilly-sur-Loire (which also produces a lighter wine from Chasselas, the "Pouilly-sur-Loire" AOP) with the Pouilly-Fumé appellation. The two coexist geographically but do not resemble each other in the glass. Price: how much should you budget? At entry level, both appellations are available for between €15 and €22. The Pouilly-Fumé "Les Deux Cailloux" white 2024 from Domaine Fournier Père et Fils offers an excellent entry point into the appellation, with a lively Sauvignon grown on flint and chalk. For mid-range Pouilly-Fumé (€22 to €35), the Pouilly-Fumé En Travertin white 2024 from Domaine Henri Bourgeois is a benchmark for the vintage, with a precise palate and a well-defined minerality. The prestige cuvées (Dagueneau, Michel Redde single-plot wines) climb above €40. For Pouilly-Fuissé, entry-level wines start at between €15 and €20, village cuvées at between €20 and €30, and the Premiers Crus (Aux Quarts, Vers Cras, La Roche) at between €28 and €60. Prices are indicative and subject to change. Explore all our Pouilly-Fuissé, Loché and Vinzelles wines. Food and wine pairings: how to choose according to your menu Pouilly-Fuissé goes with dishes that call for richness and roundness: chicken with cream and morels, scallops pan-seared in brown butter, Burgundy cheeses such as a young Époisses or a Chaource. Serve it between 12 and 14 °C, after 30 minutes in a decanter for the oak-aged cuvées. Pouilly-Fumé excels with fresh, briny flavours: fresh goat's cheese, salmon tartare, white asparagus with hollandaise sauce, shellfish. Its liveliness also makes it a flawless aperitif wine. Ideal temperature: 8 to 10 °C. See also: Pouilly-Fumé: Sauvignon, terroir and a smoky taste? Ageing potential: which one should you lay down in the cellar? Pouilly-Fuissé takes well to ageing, particularly the Premiers Crus. The best cuvées keep for 5 to 10 years, sometimes longer. Over time, the fresh fruit aromas evolve towards honey, beeswax and sweet spices. Hot vintages (2018, 2022) do, however, call for vigilance regarding oxidative development. Pouilly-Fumé is generally drunk within 3 to 5 years. Some single-plot cuvées from flint soils (Dagueneau, Michel Redde La Moynerie) easily last 10 years in the cellar, developing a bouquet of gunflint and quince. Cool vintages such as 2021 are particularly well suited to ageing; the assessment of 2024 remains provisional at this stage. Frequently asked questions What is the main difference between Pouilly-Fuissé and Pouilly-Fumé? Pouilly-Fuissé is a Burgundy Chardonnay (Mâconnais), made on clay-limestone soils around the communes of Fuissé, Solutré-Pouilly, Vergisson and Chaintré. Pouilly-Fumé is a Loire Sauvignon Blanc, produced around Pouilly-sur-Loire (Nièvre) on flint and chalk soils. They are two grape varieties, two regions and two distinct taste styles. Why is Pouilly-Fumé called "Fumé"? The most commonly cited explanation is that the name comes from Sauvignon Blanc itself, sometimes called "Blanc Fumé" in old texts, in reference to the bluish, silvery bloom that covers the bunches when ripe, but this etymology is still debated in the oenological literature. No smoking process is used in winemaking. The "heated flint" minerality perceived when tasting reinforces this olfactory association, without being its established historical origin. Which one should you choose to go with seafood? Pouilly-Fumé is the natural choice with seafood and shellfish thanks to its lively acidity and its briny minerality. Serve it between 8 and 10 °C. Pouilly-Fuissé is better suited to scallops pan-seared in butter or to dishes in sauce, where its broad, round texture counterbalances the richness of the dish. Is Pouilly-Fuissé a Burgundy wine? Yes, Pouilly-Fuissé is a protected designation of origin from Burgundy, classified within the Mâconnais. It was officially recognised in 1936 and covers the communes of Fuissé, Solutré-Pouilly, Vergisson and Chaintré. Since 2020, the appellation has had official Premiers Crus (Aux Quarts, Vers Cras, La Roche...), which sets it apart from the other whites of the Mâcon area. Can you age Pouilly-Fumé in the cellar? Most Pouilly-Fumé wines are best enjoyed within 3 to 5 years of the harvest. Some prestige cuvées, particularly those made from flint soils or old vines, can be aged for 8 to 10 years, developing aromas of gunflint and quince. However, you should choose cool vintages rather than very hot years to make the most of their keeping potential. What is the average price of a bottle of Pouilly-Fuissé? Entry-level Pouilly-Fuissé can be found from €15 to €20, and village cuvées sell for between €20 and €30. The Premiers Crus (Aux Quarts, Vers Cras) sit between €28 and €60 depending on the estate and the vintage. The great Burgundy houses and biodynamic estates can go beyond €60 for their prestige cuvées. Value for money is generally solid below €35. Pouilly-Fumé or Sancerre: which is the better Loire Sauvignon? Pouilly-Fumé and Sancerre are both Sauvignon Blanc wines produced in the same part of the Loire, a few kilometres from each other. Sancerre is produced in the Cher département, Pouilly-sur-Loire in the Nièvre, with the two appellations facing each other across the Loire at this bend in the river. Sancerre is often more aromatic and floral, Pouilly-Fumé more mineral and smoky, but this distinction varies greatly depending on the terroir and the winemaker. Preference remains a matter of personal style. Further reading INAO: protected designations of origin in France Vins du Centre-Loire: presentation of the Pouilly-Fumé appellation BIVB: Pouilly-Fuissé, guide to the appellation

The Pic Saint-Loup AOC covers around 1,500 hectares of limestone and garrigue north of Montpellier, with vineyards lying between 80 and over 300 metres above sea level. Its specifications, approved by decree on 31 January 2017, make it one of the most demanding appellations in Languedoc: it produces only red and rosé wines, with a freshness that is unusual for the South. Here is everything you need to know to understand this terroir and choose the bottles that do it justice. An exceptional terroir between the Pic and the Hortus cliff Pic Saint-Loup rises to 658 metres and the Hortus cliff to 512 metres: facing each other, they create a climatic corridor that channels the cold winds from the Cévennes. The vines grow on alternating soft limestone, marls and soils over black marls, with free-draining alluvial fans that force the roots to dig deep. Summer temperature swings regularly reach 15 to 20 °C between day and night, preserving the grapes' natural acidity and aromatic brightness. This geographical setting sets Pic Saint-Loup radically apart from the more southerly appellations of Languedoc. Where Mediterranean heat dominates, the Pic enjoys a freshness that is readily described as "northern": the berries ripen slowly, the tannins become finer, and the wines keep a characteristic mineral tension on the finish. The vineyard spans seventeen communes (fifteen in the Hérault and two in the Gard), spread across the foothills of the Pic and of the Hortus. The variety of exposures (east, south-east and north-facing slopes) produces very different profiles from one estate to the next, making Pic Saint-Loup one of the richest Languedoc appellations to explore. Discover our full selection of Pic Saint-Loup wines to appreciate this diversity. The grape varieties of Pic Saint-Loup: Syrah, Grenache, Mourvèdre The AOC specifications, approved by decree on 31 January 2017, require Syrah to make up at least 50% of the plantings for red wines. Syrah is the aromatic backbone of the appellation: on these cool limestone soils, it develops notes of violet, black pepper and black olive, with a fine but present tannic structure. It is complemented by Grenache and Mourvèdre. Carignan and Cinsault may be included in red blends as secondary varieties, up to a combined maximum of 10%. Grenache brings roundness and ripe red fruit. Mourvèdre adds depth, a spicy touch and ageing potential. Together, these three varieties produce reds that are both sun-drenched and structured, and that develop very well in the cellar over 12 to 15 years for the best cuvées. Yields are capped at 45 hl/ha for red and rosé wines, a level that encourages aromatic concentration. For rosés, the specifications list Syrah, Grenache and Mourvèdre as the main varieties, complemented by Cinsault, Counoise, Morrastel and Grenache Gris as secondary varieties. They express a floral, fruity freshness that is very characteristic of the appellation. The must-try estates in our selection Domaine de l'Hortus, founded by Jean Orliac, who replanted the garrigue in the 1970s (first vintage in 1990), has established itself as an absolute benchmark for the appellation. Its Pic-Saint-Loup Bergerie de l'Hortus red 2024 is an excellent introduction: Syrah on red limestone and Grenache on brown marl, aged for ten months in vats, with no oak. Aromas of black fruit, garrigue and pepper, with a supple, persistent palate. To step up a level, the Grande Cuvée red comes from parcel selections on pure limestone and is aged for 18 months in oak barrels: it is the estate's signature wine, ideal for ageing for 8 to 10 years. Château Puech Haut, at the foot of the Pic, makes Le Loup du Pic red 2024, a remarkably approachable wine: Syrah-dominated on clay-limestone soils, vinified in temperature-controlled vats, with smooth tannins and lovely fruity substance. Solid value for money, whether for decanting or for short-term ageing. With La Muse red 2024, Domaine De Villeneuve offers the most affordable entry-level wine in our selection, with no compromise on typicity: Grenache, Mourvèdre and Syrah on clay-limestone soils, crunchy fruit and a light, easy-drinking palate, to be opened within two years. Also browse our selection of Languedoc-Roussillon wines to discover the neighbouring appellations. Prices and vintages: pointers for buying Pic Saint-Loup falls into three quite distinct price bands. Between €10 and €18, you will find the entry-level cuvées: straightforward fruit and supple tannins, to drink within two to three years. Between €20 and €35, the mid-range cuvées express the richness of the terroir, with an ageing potential of five to eight years. Above that, the parcel selections (such as the Lieu-dit "L'Ombrée" from Domaine de l'Hortus) can be enjoyed over fifteen years. As for vintages, 2022 and 2023 are two solid years: 2022 shows fine concentration and generous tannins that need two to three years in the cellar; 2023 is more immediate, fruity and flattering on opening. The 2019 vintage, marked by heat, produced opulent, powerful wines that are already approachable. 2021, a cooler year, gives elegant, mineral reds, worth cellaring in the mid-range cuvées. The Sous la Falaise Organic red 2023 (Abbotts & Delaunay) cuvée is a fine illustration of the appellation's contemporary style: vinification by infusion to preserve the finesse of the tannins, organic certification, and a marked mineral tension owing to the immediate proximity of the Hortus cliff. Food and wine pairings: Southern cuisine at its best Syrah on limestone develops enough tannic structure to accompany red meats, but without excessive astringency: a dry-aged rib of beef, a rack of lamb with herbes de Provence and a duck breast with cherries all find a balanced partner in Pic Saint-Loup. Syrah's black pepper directly echoes the spices of the Mediterranean garrigue. For a regional pairing, Pélardon AOP (a matured goat's cheese) offers an obvious local resonance: its milky character and slight herbaceous note harmonise with the wine's mineral freshness. The appellation's lighter reds, served at 15-16 °C, also go well with stuffed mushrooms or a game terrine in pastry. See also: Pic Saint-Loup: why is it the star red wine of Languedoc? Frequently asked questions What is the difference between the Languedoc AOC and Pic Saint-Loup? Before 2017, Pic Saint-Loup came under the Languedoc AOC as a complementary geographical designation; the decree of 31 January 2017 approved the specifications of the stand-alone Pic Saint-Loup AOC. These specifications are stricter than those of the generic Languedoc AOC: a production area limited to seventeen communes, Syrah compulsory for at least 50% of the plantings for reds, and yields capped at 45 hl/ha for reds and rosés. These constraints guarantee a higher level of typicity and quality than the generic appellation. When did Pic Saint-Loup obtain its own specifications? The specifications of the Pic Saint-Loup AOC were approved by decree on 31 January 2017, published in the Journal officiel on 2 February 2017. This approval established the regulatory independence of the appellation, precisely defining its geographical area, its grape varieties and its production practices, separately from the Languedoc AOC under which it previously fell. Does Pic Saint-Loup produce white wines? No. The Pic Saint-Loup AOC is reserved exclusively for red and rosé wines. White wines produced in this area cannot claim the Pic Saint-Loup AOC; they can only be sold under the Languedoc AOC if they comply with the corresponding specifications. What is the ideal serving temperature for a red Pic Saint-Loup? Between 15 °C and 16 °C for entry-level and mid-range cuvées, to preserve the balance between fruit, tannic structure and mineral freshness. The great wines for ageing, which are more concentrated, can be served at 17 °C after being decanted for 30 minutes. Which grape varieties go into Pic Saint-Loup blends? For reds, Syrah must account for at least 50% of the plantings; it is complemented by Grenache and Mourvèdre. Carignan and Cinsault are permitted as secondary varieties, up to a combined maximum of 10%. For rosés, the main varieties are Syrah, Grenache and Mourvèdre, with Cinsault, Counoise, Morrastel and Grenache Gris as secondary varieties. How well does Pic Saint-Loup keep in the cellar? Entry-level cuvées are best drunk within two to three years of the vintage. Mid-range cuvées reach their peak between five and eight years. The great parcel selections, from old vines on pure limestone, can develop favourably for twelve to fifteen years, taking on notes of leather, truffle and dried spices. Does Pic Saint-Loup offer good value for money? Yes, the appellation offers some of the best value for money in Languedoc. Bottles start at around €10, serious mid-range cuvées can be found between €20 and €35, and only the top-end parcel selections exceed €50. At an equivalent level, these wines are often cheaper than their counterparts from the Southern Rhône. Further reading Official website of the Syndicat des Vignerons de l'AOC Languedoc (Pic Saint-Loup) Pic Saint-Loup appellation profile on the INAO website Pic Saint-Loup: an appellation in the midst of change (La Revue du Vin de France)

Introduction Burgundy abounds in prestigious appellations, and some stand out for their very distinct characters despite being geographically close. This is the case with Volnay and Pommard, two emblematic villages of the Côte de Beaune, whose red wines made from Pinot Noir offer very different profiles. So how do you choose between a Volnay that is all finesse and a more firmly structured Pommard? Here is a simple, practical guide to help you make your choice according to your tastes, your dishes or what you feel like at the moment. One terroir, two expressions: the impact of geology Pommard: the imprint of iron-rich clays The Pommard vineyard sits on heavy clay-limestone soils, very rich in red (iron-rich) clay, which encourages: A slow, steady water supply Deep rooting of the vines A denser tannic structure in the wine Pommard wines are therefore generally more muscular, full-bodied and firmly structured, with good ageing potential. Volnay: the lightness of marly limestone In Volnay, the slopes are steeper and the soils drain better, with a predominance of limestone marls and limestone scree. This composition encourages: Vines that struggle more, but produce concentrated grapes Great aromatic finesse Wines that are finer, suppler and more elegant The same grape, a different style Both AOCs produce only red wines made from Pinot Noir. However: Volnay: freshness, lightness, floral notes (violet, peony), crunchy red fruit. Pommard: power, concentration, aromas of black cherry, leather, forest floor. Volnay: delicacy and lace in a bottle Volnay charms with its finesse and floral bouquet. Here you will find: Aromas of violet, cherry and raspberry. A supple, silky palate with smooth, well-integrated tannins. An airy, subtle style that is approachable young. Recommended if you like fine, elegant wines, perfect with poultry, pork tenderloin or refined vegetarian cooking. See our selection of Volnay, including the Volnay Premier Cru Santenots 2022 from Maison Edouard Delaunay. Pommard: structure, depth and intensity Pommard is one of the most powerful reds of the Côte de Beaune. It offers: Intense aromas of blackberry, blackcurrant, leather and spices. A dense, tannic, firmly structured palate. Great ageing potential. The one to choose if you love wines for ageing, or to accompany more robust dishes: red meats, daube, game. Explore our available Pommard, including the Pommard 1er Cru Les Épenots 2021 from Domaine Dubreuil-Fontaine. Which food and wine pairings? Dishes Volnay Pommard Roast poultry Ideal Excellent Pork tenderloin with a light sauce Perfect Less suitable Boeuf bourguignon Less suitable Very good match Aged goat's cheese Very good match Less suitable Game (venison, wild boar) Too delicate Perfect Key points Volnay: finesse, suppleness, floral aromas, immediate pleasure. Pommard: structure, power, deep aromas, ageing potential. Two expressions of Pinot Noir to explore as the mood takes you. Frequently asked questions What is the main difference between Volnay and Pommard? Both Côte de Beaune appellations produce only Pinot Noir, but on very different soils. Pommard sits on heavy, iron-rich clays that encourage powerful, dense and tannic wines. Volnay relies on better-draining limestone marls, giving fine, silky and floral wines. In short: Pommard is power, Volnay is elegance. Which wine should you choose between Volnay and Pommard to go with boeuf bourguignon? Pommard is the natural choice for this type of dish: its tannic structure and its aromas of black fruit, leather and spices are a perfect match for the richness of the red wine sauce. A Volnay, finer and more floral, risks being overwhelmed by the intense flavours of the dish. For the best pairing with boeuf bourguignon, choose a Pommard aged 5 to 10 years, lightly decanted. How long should you keep a Volnay or a Pommard in the cellar? A village Volnay can be enjoyed from 5 to 12 years; the Premiers Crus (Clos des Chênes, Champans) will keep for up to 15 to 20 years in great vintages. A Pommard generally calls for more patience: allow 8 to 15 years for a Village and 12 to 25 years for a Premier Cru such as Les Épenots or Les Rugiens. How much does a good Volnay or Pommard cost? A Volnay or Pommard Village costs between €30 and €60 depending on the estate and the vintage. The Premiers Crus generally start at around €50 to €80 and can exceed €150 from the most renowned producers. Both appellations offer a very good balance between prestige and affordability compared with the Grands Crus of the Côte de Nuits. Can Volnay and Pommard be served at the same temperature? Broadly speaking, yes: around 15 to 17 °C. For a young, tight Pommard, a slightly higher temperature (17 °C) helps to open up the dense tannins. A mature Volnay benefits from being served a little cooler (15 °C) to preserve its floral finesse. In both cases, decanting for 20 to 30 minutes is recommended for vintages less than 8 years old. Are there any must-try Premiers Crus in Volnay and Pommard? In Volnay, the most renowned Premiers Crus are Clos des Chênes, Champans and Taillepieds for their depth, and Caillerets for their elegance. In Pommard, Les Rugiens (especially the Bas) and Les Épenots are considered the most characteristic expressions of the appellation, with a power and complexity approaching Grand Cru level. Recommended external sources Bourgogne Wines (BIVB): see the detailed profiles of Volnay and Pommard La Revue du Vin de France: an article that covers both appellations in depth.

Beaujolais has ten officially recognised crus, covering around 5,700 harvested hectares in the north of the vineyard area, between Mâcon and Lyon. These village appellations, distinct from the Beaujolais AOC and its 'Nouveau' primeur designation, produce, depending on the cru and the cuvée, wines with ageing potential from granite, schist and sandstone soils, with Gamay Noir à Jus Blanc as the main grape variety. Here is how to tell them apart, choose them and pair them with food. The 10 Beaujolais crus: terroirs, styles and ageing potential Morgon and Moulin-à-Vent: among the most structured, able to age for 10 to 15 years, on soils of decomposed schist and granite for the former, and of pink granite for the latter. Fleurie, Chiroubles, Saint-Amour: an immediately appealing aromatic profile, floral and fruity, for drinking young (2 to 6 years), on light granite terroirs. Brouilly, Côte de Brouilly, Régnié, Chénas, Juliénas: intermediate styles, combining freshness and body depending on the vintage and the exposure of the plots. Morgon (1,060 ha) Located in the commune of Villié-Morgon, the Morgon cru has a wide diversity of soils: clay-silica granite in the north and north-west (Les Charmes, Corcelette, Douby), manganese-rich clay schists on the Py hill, and alluvial soils at the foot of the slope (Grand Cras, Les Micouds). The Côte du Py lieu-dit is home to the most powerful plots: its blue stones and decomposed schists, known locally as 'roche pourrie' (rotten rock), give wines capable of developing notes of black cherry, kirsch and spice after 5 to 8 years in the cellar. With 1,060 harvested hectares, it ranks among the two largest crus by area, behind Brouilly. Among our cuvées, the Morgon Côte du Py red 2023 from Domaine Jean Foillard perfectly illustrates this taut, mineral typicity. Moulin-à-Vent (620 ha) Known as the 'king of the crus', Moulin-à-Vent extends over the communes of Romanèche-Thorins and Chénas. Its manganese-rich pink granite soils give firmly built wines with tight-knit tannins, which evolve towards notes of peony, truffle and spice after 5 to 10 years. Some producers practise partial ageing in oak barrels (6 to 12 months), although this is not a regulatory requirement of the appellation. Our Moulin-à-Vent red 2023 from Domaine Du Gueret offers this structured profile at an affordable price. Fleurie (790 ha) Fleurie is one of the crus best known for its floral expression, with characteristic notes of iris, violet and fresh raspberry. The shallow granite soils encourage early ripening. The wines are generally ready after 18 months, should be served between 12 and 14 °C, and pair ideally with poultry and fine charcuterie. Chiroubles (280 ha) Situated at an altitude of around 410 metres, Chiroubles produces some of the lightest and freshest Gamays among the crus. Its wines are characterised by aromas of peony, raspberry and strawberry, lively acidity and discreet tannins. Drink within 2 to 4 years, at a serving temperature of 12 to 13 °C. Saint-Amour (310 ha) Located on the edge of the Mâconnais, Saint-Amour has a mosaic of soils (granite, clay, limestone, marls) that produces fruity wines with notes of cherry and white peach. Its ageing potential is 3 to 6 years. The Saint-Amour red 2024 from Domaine des Terres Dorées (Jean-Paul Brun) expresses the aromatic finesse of this cru with lovely fresh fruit. Brouilly and Côte de Brouilly (1,180 ha and 300 ha) Brouilly, the largest cru by area, stretches around Mont Brouilly. Its wines are round, generous and approachable from 1 year, with notes of fresh cherry and redcurrant. Côte de Brouilly, grown on the steep slopes of the same hill, stands out geologically for its volcanic rocks, the 'blue stones of Brouilly', which give the wines greater minerality and concentration; ageing potential: 4 to 7 years. Régnié (380 ha) The most recent cru to be recognised as an appellation (1988), Régnié is grown on pink granite soils and produces fruity, supple wines with aromas of raspberry and blackcurrant. Supple and direct, it is best enjoyed within 3 to 5 years at 13-14 °C, with lightly grilled meats or fresh cheeses. Chénas (220 ha) The smallest Beaujolais cru by area, Chénas takes its name from the oak trees (chênes) that once covered these hillsides. Its granite and clay-sand soils produce firmly built wines, stylistically close to Moulin-à-Vent, with aromas of rose, peony and spice. Ageing potential: 5 to 8 years. Juliénas (540 ha) One of the oldest crus, Juliénas has a diversity of terroirs (granite, clay, schist) giving fleshy, structured and fruity wines. Its tannins, firmer than the Beaujolais average, allow it to blossom over 4 to 8 years. Dominant notes: black cherry, pepper, aromatic herbs. Beaujolais Nouveau vs the crus: why the confusion? Beaujolais Nouveau, a primeur designation within the Beaujolais AOC released every year on the third Thursday of November, accounts for more than 20% of regional production and generates worldwide publicity that often overshadows the reality of the crus. The difference in style is real: Inter Beaujolais cites a maceration of around 4 to 6 days for primeur wines, compared with 10 to 15 days for the crus, with winemaking methods specific to each producer (semi-carbonic maceration, whole bunches, ageing in vat or barrel). The confusion stems from the worldwide fame acquired by Nouveau, which long monopolised the region's image abroad, at the expense of the crus' visibility. To explore the diversity of the crus beyond Morgon alone, browse our selection of Beaujolais wines, built estate by estate. How to choose a Beaujolais cru for the occasion The choice depends on three factors: when you plan to drink it, the pairing you have in mind and how long you want to cellar it. For immediate drinking with summer grills or charcuterie, Chiroubles, Fleurie and Régnié are the natural choices for their freshness and lightness (serve slightly chilled, between 12 and 14 °C). For a meal built around game, roast beef or a board of mature cheeses, Morgon, Moulin-à-Vent or Chénas bring the necessary structure. To build up a cellar over 5 to 10 years, Moulin-à-Vent and Morgon (particularly Côte du Py) are among the crus best suited to ageing. Our Morgon selection brings together the most typical cuvées of the cru, from Jean Foillard to Jean-Paul Brun, by way of Domaine Bulliat. See also: Morgon Côte du Py: the legendary terroir of the Morgon cru Frequently asked questions How many crus are there in Beaujolais? Beaujolais officially has 10 crus: Morgon, Moulin-à-Vent, Fleurie, Chiroubles, Saint-Amour, Brouilly, Côte de Brouilly, Régnié, Chénas and Juliénas. Together they cover around 5,700 harvested hectares in the north of the vineyard area, on predominantly granite soils. What is the difference between a Beaujolais cru and a Beaujolais Villages? A cru is a distinct appellation, named after its commune of origin (e.g. Morgon, Fleurie), subject to stricter specifications in terms of yields and plot delimitation. Beaujolais Villages is an intermediate appellation covering 38 communes, with no specific geographical name. The crus generally offer more complexity and greater ageing potential. Which Beaujolais crus age best? Moulin-à-Vent and Morgon are the crus best suited to ageing, with a potential of 10 to 15 years for the best cuvées in good vintages. Chénas (5 to 8 years) and Juliénas (4 to 8 years) also develop well in the cellar. Chiroubles (2 to 4 years) and Régnié (3 to 5 years) are best enjoyed young to preserve their aromatic freshness. At what temperature should a Beaujolais cru be served? The lighter crus (Chiroubles, Régnié, Fleurie) are served between 12 and 14 °C to preserve their freshness. The more structured crus (Moulin-à-Vent, Morgon, Chénas) benefit from being served between 14 and 16 °C to express their full aromatic range. Decanting for 30 minutes benefits wines more than 5 years old. Are Beaujolais crus made by carbonic maceration? Not always. Carbonic or semi-carbonic maceration, traditional in Beaujolais, is used for primeur wines and for many crus alike. The difference lies mainly in the duration: around 4 to 6 days for primeur wines, 10 to 15 days for the crus, according to Inter Beaujolais. Practices then vary from one grower to another: whole-bunch fermentation, destemming and a longer Burgundy-style maceration, ageing in vat or barrel. These technical choices, specific to each producer, contribute to the diversity of styles within a single cru. Which Beaujolais cru should you choose on a budget under €15? Several crus offer excellent value for money under €15. The Moulin-à-Vent red 2023 from Domaine Du Gueret and the organic Morgon red 2023 from Domaine Loïc et Noël Bulliat represent two different expressions, one more structured, the other fleshier, at affordable prices. Is Gamay the only grape variety permitted in the Beaujolais crus? Gamay Noir à Jus Blanc is the main grape variety of the red Beaujolais crus. The AOC specifications also allow certain secondary grape varieties in mixed plantings, within precise limits set by INAO. In practice, the cuvées on the market are made almost exclusively from Gamay. For white wines, the Beaujolais and Beaujolais Villages appellations permit Chardonnay: whites account for around 4% of the region's total production (Inter Beaujolais, 2023), with original expressions such as the Beaujolais Blanc Vinification Bourguignonne from Domaine des Terres Dorées. Further reading Inter Beaujolais: official website of the interprofessional body INAO: specifications for the Beaujolais appellations

When people talk about great French wines, the name Châteauneuf-du-Pape often comes up with respect and admiration. This AOC appellation, one of the most famous in the Southern Rhône, conjures up powerful red wines, sun-drenched terroirs and a unique papal history. But what really lies behind this prestigious name? What do you need to know about its grape varieties, its soils and its very distinctive style? This complete guide explains everything you need to know about the Châteauneuf-du-Pape appellation so that you can better understand (and better enjoy) this exceptional wine. History: a wine born under the sign of the popes The name "Châteauneuf-du-Pape" literally means "the Pope's new castle" and dates back to the time when the popes resided in Avignon, in the 14th century. It was Pope John XXII who played a decisive role in developing vine growing in the area, making this the wine of the papal court. This strong historical link has left a lasting mark on the vineyard's identity. The appellation was also one of the first to be recognised in France, as early as 1936, making Châteauneuf-du-Pape an essential benchmark among Rhône wines. As early as 1923, at the instigation of Baron Le Roy de Boiseaumarié, the growers had drawn up collective rules for protecting and producing their wine: a model that paved the way for official recognition. An exceptional terroir: rolled pebbles, the mistral and a diversity of soils The richness of Châteauneuf-du-Pape wine owes a great deal to the diversity of its soils. Across a vineyard area of around 3,200 hectares in total (red and white combined), you will find: the emblematic rolled pebbles, which help store heat during the day and release it to the vines at night, encouraging phenolic ripeness red clays, well suited to full-bodied reds sands, which bring finesse and elegance limestone, sandstone and marls Add to this a Mediterranean climate with generous sunshine and the beneficial action of the mistral, which naturally keeps the grapes healthy and limits disease pressure: a valuable asset for estates committed to organic or biodynamic viticulture. The 13 grape varieties: the richness of blending The Châteauneuf-du-Pape AOC is famous for its freedom in blending. The INAO specifications officially list 13 grape varieties. The most emblematic are: Grenache Noir: brings warmth, fruitiness and roundness, and is often the majority variety (60 to 80% depending on the estate) Syrah: structure and peppery spice notes Mourvèdre: power, complexity and ageing potential Cinsault, Vaccarèse, Counoise and others for finesse and aromatic diversity The appellation also produces rare, little-known white wines (around 6 to 8% of production), made from Clairette, Grenache Blanc, Roussanne or Bourboulenc, prized for their breadth, floral aromas and texture. For a detailed comparison of the two colours, see our guide Châteauneuf-du-Pape red vs white: what are the differences? Wine styles: power, elegance and longevity Red Châteauneuf-du-Pape stands out for its notes of black fruit, spice and garrigue, a generous, structured palate and the ability to age for 8 to 20 years, and longer still for the greatest cuvées kept in a suitable cellar. The whites, which are rarer, offer lovely depth and floral aromas, perfect with fine cuisine (poultry in a creamy sauce, fish in sauce, mature cheeses). To find out all about drinking windows and storage conditions, read our article Should you cellar a Châteauneuf-du-Pape? The price of a Châteauneuf-du-Pape: what does it depend on? The price of a Châteauneuf-du-Pape varies according to the estate, the vintage, rarity (particularly for the whites), yields and the level of selection (classic cuvée vs single-plot cuvée). To choose well for your budget, from €35 to over €100, see our Châteauneuf-du-Pape buying guide by estate and budget. Tasting tips: temperature and decanting Serve a red Châteauneuf-du-Pape at around 16-17 °C. Young cuvées benefit from being decanted for 45 minutes to 1 hour to reveal the fruit and spice. With an old vintage, simply open the bottle 30 minutes before serving. The whites are best enjoyed at around 10-12 °C. As for food pairings, the red goes very well with lamb, slow-cooked dishes and Provençal cuisine, while the white is superb with fish in sauce and poultry in a creamy sauce. Our selection of Châteauneuf-du-Pape Les Sinards red 2023, Famille Perrin · An ideal introduction, generous fruit, ready to drink now Pie VI organic red 2023, M. Chapoutier · Grenache-dominated, notes of garrigue, excellent value for money Clos du Roi organic red 2022, Château Gigognan · A structured organic cuvée, good ageing potential of 8-10 years La Reine des Bois organic 2022, Domaine de la Mordorée · Elegance and finesse, 15-year potential Châteauneuf-du-Pape organic red 2021, Beaucastel · The benchmark, 13 grape varieties, 20-year potential See the full Châteauneuf-du-Pape collection Frequently asked questions What is the main grape variety in Châteauneuf-du-Pape? Grenache Noir is often the majority variety in the blends (60 to 80% depending on the estate), complemented by Syrah for spicy structure and Mourvèdre for depth and ageing potential. What is the difference between red and white Châteauneuf-du-Pape? The red is generally more powerful and spicy, built for ageing. The white, which is rarer (6 to 8% of production), relies on volume, floral aromas and a broad texture. For a full analysis, see our guide red vs white. How long can you keep a Châteauneuf-du-Pape? Depending on the estate, the cuvée and the vintage, ageing potential ranges from 5 to over 20 years for the great cuvées kept in a cellar at 11-14 °C. Detailed drinking windows are available in our article Should you cellar a Châteauneuf-du-Pape? Should you decant a Châteauneuf-du-Pape? With a young wine, 45 minutes to 1 hour of aeration helps open up the aromas. With an old vintage, simply open the bottle 30 minutes before serving to preserve the tertiary aromas. Why is Châteauneuf-du-Pape often more expensive? The price reflects the appellation's reputation, the rigorous selection of the grapes (compulsory hand harvesting, sorting in the vineyard), limited yields, ageing and the rarity of certain single-plot cuvées. Further reading Inter Rhône: Châteauneuf-du-Pape appellation, official data INAO (Institut national de l'origine et de la qualité) Decanter, Châteauneuf-du-Pape 2024: Best picks from a fresh and vibrant bunch

Red Châteauneuf-du-Pape consistently features on lists of France's greatest red wines, alongside Côte-Rôtie, Pomerol and the great red Burgundies. Across roughly 3,200 hectares in total (red and white combined) of rounded pebbles and limestone soils north of Avignon, 13 permitted grape varieties, yields capped at 35 hl/ha and an exclusively hand-picked harvest produce reds whose power and complexity are hard to match anywhere in the Rhône vineyards. This guide helps you understand why and, above all, choose the bottle that suits your style and your budget. Why Châteauneuf-du-Pape is one of France's greatest red wines Some of the strictest production rules in the Southern Rhône: a maximum yield of 35 hl/ha, among the lowest in the Rhône Valley, compulsory sorting of the harvest and a ban on mechanical harvesters. A blend unique in France: 13 grape varieties permitted by the INAO specifications, led by Grenache Noir, Syrah and Mourvèdre, a palette so rich it cannot be reproduced anywhere else. A sun-drenched yet complex terroir: the rounded pebbles help store the heat of the Provençal sun and release part of it at night, encouraging phenolic ripeness. But the appellation also has sands, red clays and limestone, which give markedly different profiles from one sector to another. Red Châteauneuf-du-Pape vs France's other great reds: why choose one over another? The question often comes up at the table: for a similar budget, is it better to go for a Châteauneuf-du-Pape, a Côte-Rôtie or a red Burgundy? The answer depends on the style you are after. Appellation Dominant style Indicative ageing potential Entry budget Châteauneuf-du-Pape Powerful, sun-drenched, spicy, generous 8 to 20 years €35-45 Côte-Rôtie Elegant, floral, fine tannins from schist 10 to 20 years €45-60 Red Hermitage Powerful, dense, very long ageing potential 15 to 30 years €70-100 Pomerol Velvety, fruity, truffle and Merlot 10 to 25 years €40-80 Gevrey-Chambertin Precise, spicy, noble Pinot 8 to 20 years €40-70 Indicative guidelines. Prices vary by estate, cuvée and vintage. Châteauneuf-du-Pape is the obvious choice when you are looking for Mediterranean generosity: a wine that is instantly appealing in its youth yet capable of profound transformation in the cellar. It is the most versatile appellation in the Rhône Valley, available from €35 and reaching several hundred euros for the great cuvées of Beaucastel or Vieux Télégraphe. Browse our full selection of Châteauneuf-du-Pape, arranged by estate and by budget. And if you are torn between red and white, our article Red or white Châteauneuf-du-Pape: what are the differences? will help you decide. The essential estates: our selection by style The quality of a Châteauneuf-du-Pape depends as much on the estate as on the vintage. Here are the benchmarks that shape our cellar. Château de Beaucastel: a pioneer of organic and biodynamic farming Beaucastel has belonged to the Perrin family since 1909. It is one of the few estates in the appellation to use all 13 grape varieties in its blends, with an unusually high proportion of Mourvèdre (30%) that gives its reds exceptional structure and depth. A pioneer of farming without synthetic chemicals as early as the 1950s, driven by Jacques Perrin, and then of biodynamics from 1974, the estate is now certified organic, and it remains one of the absolute benchmarks of the Rhône vineyards. The Châteauneuf-du-Pape Organic Red 2021 (Château de Beaucastel) is our reference for cellaring: firm tannins, intense black fruit and an ageing potential of 15 to 20 years. Explore the full Famille Perrin, Château de Beaucastel collection. Famille Perrin Les Sinards: the accessible entry point Produced by the same Perrin family from separate plots, Les Sinards Red 2023 (Famille Perrin) is the ideal gateway into the Perrin world at a sensible price. A Grenache-led blend with expressive red and black fruit, garrigue and supple tannins: open it now or keep it for 5 to 8 years. Maison M. Chapoutier: Rhône precision Maison Chapoutier, which has farmed biodynamically across all its estates since the early 1990s, produces a remarkably consistent Châteauneuf-du-Pape. The Pie VI Organic Red 2023 (M. Chapoutier) is an accessible cuvée that is representative of the house style: Grenache-dominated, with notes of black olive, garrigue and candied fruit, a generous palate and a spicy finish. Excellent value for money for discovering the appellation. See the Maison M. Chapoutier collection. Domaine de la Mordorée: organic elegance La Mordorée produces one of the most elegant Châteauneuf-du-Papes in the appellation. La Reine des Bois Organic 2022 (Domaine de la Mordorée) is a certified organic single-plot cuvée from old Grenache vines interplanted with Syrah and Mourvèdre, aged for 18 months in large oak casks (foudres). Its fresher, more floral profile than the appellation average allows it to reach its peak between 8 and 15 years. Château de Nalys (Guigal): the gastronomic style Acquired by Maison Guigal in 2017, Château de Nalys produces a Châteauneuf-du-Pape geared towards precision and the table. The Grand Vin Red 2019 (Château de Nalys) expresses a vintage of great quality: Grenache (80%) grown on rounded pebbles, notes of black cherry, pepper and olive tapenade, melted tannins and a fine length. Drink now or keep until 2030. Read also: How long should you keep a Châteauneuf-du-Pape? Our complete guide Which is the best Châteauneuf-du-Pape for your budget? €35 to €45, discovery and immediate pleasure: Les Sinards 2023 (Famille Perrin), Clos du Roi Organic 2022 (Château Gigognan), Châteauneuf-du-Pape Red 2020 (Guigal), Pie VI Organic Red 2023 (Chapoutier). Ideal for discovering the appellation over a weekend meal. €55 to €70, terroir cuvées, ageing potential of 8-12 years: La Reine des Bois Organic 2022 (Mordorée), Grand Vin Red 2019 (Château de Nalys). For a gift or to start a cellar. €100 and above, great benchmark cuvées: Beaucastel Organic Red 2021. For enthusiasts looking for a collector's wine with an ageing potential of 20 years or more. Which vintage should you choose? Vintage is a key factor in this appellation: the Provençal sun does not automatically guarantee balance. The hottest years can lack freshness, while vintages that combine ripeness and tension (such as 2019 or 2021) often produce the most complex red Châteauneuf-du-Papes, and those best suited to ageing. Vintage Style Advice 2019 Balanced, fresh, great quality Drink now or keep 10-15 years 2020 Sun-drenched, rich, approachable Ready to open now 2021 Fresher, tension, elegance 5-8 years of patience recommended 2022 Warm, generous, fruity Immediate pleasure or short-term ageing 2023 Balance and freshness, promising Wait 3-5 years For a comprehensive guide to vintages and drinking windows, see our article Should you cellar a Châteauneuf-du-Pape? Food and wine pairings: where red Châteauneuf-du-Pape shines The generous tannins and spicy aromas of Châteauneuf-du-Pape call for food with character. Three styles of cooking stand out naturally. Provençal cooking and slow-cooked dishes Beef daube with olives, leg of lamb with garrigue herbs, rabbit or wild boar civet: dishes slow-cooked with Mediterranean herbs (thyme, rosemary, bay leaf) echo the wine's garrigue notes and soften its tannins. Serve at 16 to 17 °C. Red meats with character Dry-aged rib of beef, roast duck breast, herb-crusted rack of lamb: roasting and its Maillard reaction call for the tannic structure of a young Châteauneuf. Decanting for 45 minutes to 1 hour is recommended for cuvées under 5 years old. Mature cheeses 24-month Comté, aged ewe's milk tomme, Cantal entre-deux: cooked or uncooked pressed cheeses pair well with the mellow texture of an 8-10-year-old Châteauneuf, whose tannins have rounded out and whose tertiary aromas (leather, undergrowth, candied olive) resonate naturally with the umami of the cheese. To explore these combinations further, see our guide to wine and cheese pairings. Frequently asked questions Why is Châteauneuf-du-Pape considered one of the best red wines in France? There are three main reasons: some of the strictest production rules in the country (35 hl/ha, compulsory hand harvesting, sorting in the vineyard), a blend of 13 grape varieties unique in France that allows unrivalled aromatic complexity, and a terroir of roughly 3,200 hectares in total (red and white combined) that consistently produces wines of remarkable power and longevity. Which is the best Châteauneuf-du-Pape to buy? It depends on your budget and style. For cellaring and as the absolute benchmark, Château de Beaucastel Organic Red is the obvious choice. For excellent value between €35 and €45, Les Sinards from Famille Perrin or Chapoutier's Pie VI are our team's favourites. For a more elegant, organic style, La Mordorée's La Reine des Bois is a safe bet. Red Châteauneuf-du-Pape or Côte-Rôtie: which should you choose? Châteauneuf-du-Pape favours generosity, sun-drenched power and Mediterranean aromas (garrigue, candied fruit, spices). Côte-Rôtie is all about finesse, silky tannins and the floral aromas of Syrah grown on schist. For the same budget (€45-70), Châteauneuf generally offers more volume and immediacy; Côte-Rôtie more elegance and precision. Browse our selection of Côte-Rôtie wines to compare the two styles. How much does a good Châteauneuf-du-Pape cost? A serious red Châteauneuf-du-Pape can be found from €35 with estates such as Famille Perrin (Les Sinards) or Château Gigognan. Between €55 and €70, you gain access to terroir cuvées with good ageing potential. Great benchmarks such as Beaucastel sit above €100. Grenache, Syrah or Mourvèdre: which grape makes the best red Châteauneuf-du-Pape? Each variety plays a specific role in the blend. Grenache Noir (dominant, often 60-80%) brings warmth, fruit and roundness. Syrah provides structure and adds peppery, violet notes. Mourvèdre, used in a higher proportion at Beaucastel (up to 30%), is the grape of longevity: firm tannins and notes of leather and game that emerge after 10 years in the cellar. Cuvées with a high proportion of Mourvèdre are generally the best suited to ageing. How can you tell a good Châteauneuf-du-Pape from a mediocre one? Three simple indicators: the estate (look for producers who work rigorously in the vineyard, whether organic, biodynamic or sustainable, without ruling out quality conventional producers), the vintage (favour years that combine ripeness and freshness, such as 2019 or 2021, over very sunny vintages that can lack balance), and the make-up of the blend (a high proportion of Mourvèdre generally signals a more ambitious wine for ageing). On the label, the words "sélection parcellaire" (single-plot selection) are often a good sign of concentration; the term "vieilles vignes" (old vines) is not regulated in France, but remains a useful pointer when associated with a serious estate. Should you decant a red Châteauneuf-du-Pape? For a young cuvée (under 5 years old), decanting for 45 minutes to 1 hour helps open up the aromas and soften the tannins. For a bottle over 10 years old, avoid vigorous decanting so as not to dissipate the tertiary aromas; simply open it 30 minutes before serving instead. The ideal temperature is 16 to 17 °C. For an overview of our Southern Rhône wines and neighbouring appellations, explore our full range of Rhône Valley wines. Further reading Inter Rhône: the Châteauneuf-du-Pape appellation, official data and specifications INAO: Institut national de l'origine et de la qualité Decanter: Châteauneuf-du-Pape 2024

When Châteauneuf-du-Pape is mentioned, powerful, sun-soaked red wines immediately spring to mind. Yet this prestigious Southern Rhône vineyard also produces a more hidden treasure: white Châteauneuf-du-Pape, which accounts for around 6 to 8% of total production. As early as 1923, at the instigation of Baron Le Roy de Boiseaumarié, the growers established collective rules to protect the appellation: a demanding model that applies to both colours. This comparative guide helps you understand the differences between red and white, and choose according to your tastes. Quick comparison: red vs white Characteristic Red Châteauneuf-du-Pape White Châteauneuf-du-Pape Common grape varieties Grenache Noir, Syrah, Mourvèdre Grenache Blanc, Roussanne, Clairette, Bourboulenc Aromatic profile Black fruit, spice, garrigue White flowers, pear, citrus, honey with age Food pairings Lamb, slow-cooked dishes, Provençal cuisine Fish in sauce, poultry in a creamy sauce, mature cheeses Serving temperature 16-17 °C 10-12 °C Ageing potential 8 to 20 years depending on the cuvée 3 to 10 years depending on the style These guidelines are indicative and vary according to the estate, the cuvée, the vintage and storage conditions. 1. One terroir, two expressions Officially recognised by decree in 1936, the Châteauneuf-du-Pape AOC imposes strict requirements on both colours: hand harvesting is compulsory, backed up by rigorous quality sorting of the bunches. This terroir of around 3,200 hectares in total, famous for its rolled pebbles that help release heat at night, often brings the grapes to exceptional ripeness. The whites, which are rarer (6 to 8% of production), are particularly sought after by enthusiasts keen on Rhône discoveries. 2. Grape varieties: between power and subtlety The reds: structure and generosity Often dominated by Grenache Noir (60 to 80% depending on the estate), the reds draw their structure from Syrah and Mourvèdre. The latter, used in larger proportions by certain estates such as Beaucastel, is the variety of longevity: firm tannins, and notes of leather and game that emerge after 10 years in the cellar. To understand why red dominates, read our article on Châteauneuf-du-Pape, one of the greatest red wines in France. The whites: elegance and roundness The blend of Grenache Blanc, Roussanne and Clairette generally delivers a broad, textured palate. Unlike some crisper whites from further north, white Châteauneuf relies on floral complexity and a sense of richness, while retaining a mineral finish characteristic of its soil. Roussanne, in particular, brings remarkable ageing potential for a Southern Rhône white. 3. Winemaking: the winemaker's signature For the reds, winemakers adapt the length of maceration and the ageing (foudres, tanks or barriques) to the character of the vintage and the style they are aiming for, from approachable and fruity to structured and built for ageing. For the whites, the work is all about precision. While some favour stainless steel to preserve the brightness of the fruit and the freshness, others opt for a spell in oak to bring brioche notes and a structure capable of standing up to complex food pairings. 4. At the table: complementary pairings The red traditionally accompanies dishes with character: roast lamb with herbs, Provençal daube, feathered game. With a dry-aged rib of beef or a duck breast, a young red Châteauneuf decanted for 45 minutes makes a pairing that is hard to beat. To explore cheese pairings further, see our guide to wine and cheese pairings. The white is an excellent companion for fish in sauce (sole meunière, John Dory with beurre blanc) or white meats in a creamy sauce. It can also make a surprising pairing with aged pressed cheeses such as an old Comté or a Beaufort d'alpage. 5. Ageing: distinctive evolutions While the ageing potential of the reds is renowned (8 to 20 years depending on the cuvée, longer for the great benchmark wines), that of the whites is less well known. Depending on the estate and the vintage, the best white cuvées can develop, after 5 to 10 years, towards complex tertiary aromas: beeswax, dried fruit, sometimes notes of saffron. For detailed drinking windows and storage conditions, see our article Should you cellar a Châteauneuf-du-Pape? Our red and white selection Les Sinards red 2023, Famille Perrin · An ideal introduction, Grenache-dominated, ready to drink now Pie VI organic red 2023, M. Chapoutier · Fruity, spicy, excellent value for money Châteauneuf-du-Pape organic red 2021, Beaucastel · 13 grape varieties, a benchmark for ageing over 15-20 years Grand Vin white 2020, Château de Nalys · A broad, food-friendly white that will develop beautifully over 5-8 years Clos du Roi organic white 2022, Château Gigognan · A fresh, floral organic white, ideal with fish in sauce See the full Châteauneuf-du-Pape collection Frequently asked questions Is white Châteauneuf-du-Pape rare? Yes. It accounts for around 6 to 8% of the appellation's total production, compared with over 90% for red. This rarity makes these bottles particularly sought after, and they are often available only in limited quantities from the estates. Can white Châteauneuf-du-Pape be aged? Yes, especially Roussanne-based cuvées: allow 3 to 8 years for most, sometimes 10 years or more for the great cuvées. With age they develop notes of beeswax, dried fruit and sweet spices. Store at 11-14 °C, lying down. What is the price difference between red and white? The whites are often slightly more expensive, owing to their rarity and very limited production volumes. A serious entry-level white can be found for around €35 to €45, an affordable red for around €35. The gap widens with the great cuvées: the whites from Beaucastel or Vieille Julienne easily exceed €100 to €150. What dish should you serve with white Châteauneuf-du-Pape? Fine fish in sauce (sole, John Dory, turbot), poultry in a creamy sauce, veal sweetbreads, and aged pressed cheeses (24-month Comté, Beaufort d'alpage). Its broad texture and mineral finish allow it to accompany rich dishes without being overpowered. Should you decant a young red Châteauneuf-du-Pape? Yes, decanting for 45 minutes to 1 hour for cuvées under 5 years old helps open up the aromas and soften the tannins. With an old vintage (over 10 years), simply open the bottle 30 minutes before serving at 16-17 °C. Further reading Inter Rhône: Châteauneuf-du-Pape appellation, official data INAO: Institut national de l'origine et de la qualité La Revue du Vin de France: the cru that is dusting off the myth