Notes and Discoveries

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

Introduction When you think of a large bottle, the magnum immediately catches the eye. But beyond its imposing, convivial look, this format hides a major advantage: professionals consider it the ideal format for storing wine. Why? Better evolution, greater longevity, optimal tasting… Here is everything you need to know about magnums and why you should make them part of your cellar. What exactly is a magnum? The magnum is a bottle format that holds 1.5 litres of wine, the equivalent of two 75 cl bottles. There are other large formats too (jeroboam, methuselah, etc.), but the magnum remains the most accessible and versatile. Browse all our available magnums. Better evolution of the wine over time How well a wine ages depends largely on the amount of air in the bottle relative to the volume of wine. This air-to-liquid ratio is lower in a magnum, which means: Slower oxidation More gradual, harmonious evolution Better-developed aromatic complexity More favourable thermal stability The magnum offers greater thermal inertia: Fewer temperature fluctuations Less sensitivity to sudden temperature changes More stable ageing An ideal format for special occasions Beyond its technical advantages, the magnum is also a convivial and elegant choice: Perfect for meals for 4-6 people Makes an impression on a festive table A much-appreciated premium gift Which magnums to buy? Our selection White & rosé wines Magnum Sancerre La Bourgeoise white 2017, Domaine Henri Bourgeois: a great Loire white, mineral and structured. Magnum Premières Grives 2025, Domaine Tariquet: indulgent and fruity, ideal as an aperitif. Magnum Miraval Côtes de Provence rosé 2023, Château Miraval: an elegant, fresh rosé, perfect for summer. Red wines with character Magnum Côte-Rôtie Brune et Blonde 2022, E. Guigal: powerful, elegant, a wine for ageing. Magnum Emilien 2020, Château Le Puy: natural, biodynamic, with a vibrant personality. Magnum Cuvée Philippe 2017, Clos du Lucquier, Terrasses du Larzac: intense, complex, perfect with roast meats. Magnum Cornas L'élégance du Caillou 2021, Domaine Julien Pilon: precise, elegant, mineral Syrah. Festive bubbles Magnum Deutz Classic Brut, Champagne Deutz: balance, finesse, universal pleasure. Magnum Ô Ma Vallée Extra Brut, Maurice Grumier: a dry, expressive grower Champagne. Magnum Amour de Deutz 2011, Champagne Deutz: a prestige cuvée for a grand occasion. → See all our available magnums Frequently asked questions Why does a magnum keep wine better than a standard bottle? A magnum holds 1.5 litres, the equivalent of two 75 cl bottles, but has only one cork. The amount of air in contact with the wine is therefore proportionally half that of a standard bottle, which slows down oxidation. This slower evolution encourages better integration of the tannins, more harmonious aromatic development and greater longevity. Are all wines worth buying in magnum? No. The magnum is especially beneficial for wines for ageing: red Burgundies, Côte-Rôtie, Châteauneuf-du-Pape, prestige Champagnes. For wines to be drunk within 2 to 3 years (primeur wines, light whites, Provence rosés), the standard format is perfectly adequate for keeping: the magnum is then simply a format for sharing, for a large table. Does a magnum cost twice the price of a bottle? Not always. Magnums are often slightly more expensive than two standard bottles (a 10 to 20% premium), because of the cork, the labelling and the higher unit cost of filling. Some estates do, however, offer magnums at the same price as two bottles, particularly when you buy direct from the estate or for widely distributed cuvées. How should you store a magnum in a home cellar? Lying horizontally, like any cork-sealed bottle, to keep the cork moist and the seal tight. The ideal temperature is between 10 and 14 °C, with humidity between 65 and 75% (80% at most). Because of its weight (around 3 kg when full), a magnum should rest in a rack suited to its diameter, which is wider than that of a standard bottle. Is the magnum the only large format worth considering for storage? The magnum is the most versatile and practical format. Larger formats (Jeroboam = 3 L, Methuselah = 6 L) theoretically offer even slower evolution, but their rarity, their cost and the difficulty of handling them limit their practical use. For a home cellar, the magnum remains the best compromise between storage benefits and ease of use. Is a magnum a good choice as a gift? Yes, it is a particularly popular gift format: its imposing look creates an element of surprise, and a bottle from a great estate in magnum format shows particular thoughtfulness. It works just as well for a milestone birthday, a wedding or a company dinner. We offer several wines in magnum, from Côte-Rôtie to prestige Champagne. Key takeaways The magnum slows down oxidation and helps wine keep better. It enhances the wine's aromatic complexity over time. It is as much at home in the cellar as on the table.

Pleasure, terroir and affordability in one of France's greatest wine regions Introduction Burgundy has fascinated wine lovers for centuries. This iconic region, famous for its racy Pinot Noirs and elegant Chardonnays, often brings to mind exceptional crus… and high prices. Yet it is entirely possible to treat yourself to quality Burgundy wines without spending more than €30. In this guide, we take you on a tour of the best affordable appellations, area by area: the Mâconnais, the Côte Chalonnaise and even the Côte d'Or. A perfect selection for discovering the richness of Burgundy's terroirs, without compromising on either quality or your budget. 👉 Go straight to our selection of Burgundy wines under €30 The Mâconnais: bright, affordable whites Located at the far southern end of Burgundy's winegrowing area, the Mâconnais is a true paradise for lovers of fresh, expressive Chardonnay. This area, still sometimes underrated, is full of white wines with real personality, offering an attractive alternative to the more expensive crus of the Côte de Beaune. Mâconnais wines win you over with their aromatic directness, marked by notes of white-fleshed fruit (apple, pear), white flowers, and sometimes a touch of citrus or hazelnut. Thanks to a sunnier climate and varied terroirs, they show lovely roundness on the palate while keeping their freshness. Viré-Clessé: a balanced, floral and fruity white Saint-Véran, Pouilly-Loché, Mâcon-Villages: perfect as an aperitif or with grilled fish Our Mâconnais selection:Viré-Clessé, Domaine Le VirolysSaint-Véran, Domaine ThibertThe wines of Domaine Cordier The Côte Chalonnaise: Burgundian elegance within reach Often overshadowed by its famous neighbour, the Côte Chalonnaise nonetheless offers a remarkable expression of Pinot Noir and Chardonnay, at far more affordable prices. Appellations such as Givry, Rully, Montagny and Mercurey are full of pleasant surprises. The reds of the Côte Chalonnaise, fruity and supple, are happy partners for poultry or white meat. As for the whites, particularly those from Rully and Montagny, they offer astonishing minerality and finesse, worthy of the great whites of the Côte de Beaune. The Premiers Crus of Givry remain some of the best value for money in the whole Côte Chalonnaise. Givry 1er Cru, Domaine Vincent Lumpp: a structured red with red-fruit aromas White Rully, Domaine Dury: floral, taut and beautifully fresh Our Côte Chalonnaise selection:Givry 1er Cru, Vincent LumppWhite Rully, Domaine DuryMercurey reds to discover And what about the Côte d'Or? Is it still possible to find Burgundies under €30? The Côte d'Or conjures up Burgundy's most prestigious crus… but it also hides more discreet appellations, where you can still find very fine wines within a reasonable price range. Regional appellations to explore: Bourgogne Côte d'Or: a lovely introduction to the local style, made from Pinot Noir or Chardonnay. Hautes-Côtes de Nuits and Hautes-Côtes de Beaune: wines from higher-altitude terroirs, fresher in style and perfect for drinking now. Little-known villages, hidden treasures: Marsannay: the only village appellation in Burgundy to produce white, red and rosé. Charming, approachable Pinot Noirs. Chorey-lès-Beaune: fruity, rounded reds, ideal for convivial meals. Côte de Nuits-Villages: a serious alternative to Nuits-Saint-Georges, at a more modest price. Our Côte d'Or selection:MarsannaySavigny-lès-Beaune · Chorey-lès-BeauneCôte de Nuits-VillagesHautes-Côtes de Nuits → See our wines from €10 to €20 · See our wines from €20 to €50 Conclusion: quality Burgundy is within your reach Yes, it is still entirely possible to enjoy authentic, expressive Burgundy wines for under €30. By turning to the right appellations, the right producers and sometimes little-known terroirs, you gain access to all the richness of one of France's greatest wine regions… without blowing your budget. At Les Vins de Carole, we select committed family estates so that we can offer you cuvées with remarkable value for money. Treat yourself, discover new appellations and let our selection guide you! → See our full selection of Burgundy wines under €30 Frequently asked questions Is it still possible to find good Burgundy wines for under €30? Yes, as long as you look in the right place. The Mâconnais (Viré-Clessé, Saint-Véran, Mâcon-Villages) and the Côte Chalonnaise (Rully, Givry, Mercurey, Montagny) offer excellent value for money, with wines made from the same iconic grape varieties (Chardonnay and Pinot Noir) as the Côte d'Or appellations. In the Côte d'Or itself, appellations such as Marsannay, Chorey-lès-Beaune or Hautes-Côtes de Nuits give you access to the Burgundian style for under €30. Which appellation offers the best value in white Burgundy? Viré-Clessé and Saint-Véran in the Mâconnais are often cited for their expressive Chardonnay profile at prices between €12 and €22. In the Côte Chalonnaise, white Rully (Chardonnay on limestone) offers minerality and tension close to the Côte de Beaune for €18 to €26. Montagny Premier Cru is also a very good benchmark at under €25. Can you find a good Burgundy Pinot Noir for under €30? Yes. Red Bourgogne Côte d'Or from a good estate costs between €15 and €28. Village appellations such as red Marsannay, Chorey-lès-Beaune or Côte de Nuits-Villages offer Pinot Noirs with character and a sense of terroir for €20 to €30. In the Côte Chalonnaise, Givry and Mercurey offer well-structured reds at around €20 to €28. Are Burgundy wines under €30 worth cellaring? Mâconnais wines and regional Bourgognes are generally made to be drunk within 3 to 5 years. On the other hand, a red Givry Premier Cru or a white Rully from a good estate can develop well over 5 to 8 years. Well-made Marsannay and Chorey-lès-Beaune can handle 5 to 10 years in the cellar. Always check the bottling date and the quality of the vintage before deciding whether to keep a bottle or open it. Which Burgundy appellations are the most underrated? Marsannay is one of the most interesting: the only village appellation in Burgundy to produce white, red and rosé, its charming Pinot Noirs remain affordable at under €30. Pernand-Vergelesses, at the foot of Corton, offers Chardonnay whites and structured reds at prices well below those of its immediate neighbours. Finally, Saint-Aubin in the Côte de Beaune is one of the best alternatives to the great whites of its neighbours, Puligny-Montrachet and Chassagne-Montrachet. How can you spot a good, inexpensive Burgundy from its label? Three criteria guide the choice: the producer's name (an estate or house whose work is recognised), the precision of the terroir (a village name or a lieu-dit is better than a simple regional appellation) and the vintage. In Burgundy, the producer's reputation often counts as much as the appellation itself, including for wines under €30.

The Maillard reaction (the reaction between sugars and proteins that browns and flavours the surface of food under intense heat) radically transforms the aromatic profile of every food placed on the grill. Rare meat, briny fish, meltingly tender vegetables or grilled cheese: each scenario calls for a specific wine profile, suited to the intensity of the fire and the texture of what is cooking. Here are our detailed pairings by category, with cuvées from our selection to put in your cool box. Barbecue, a festival of flavours and aromas Cooking over high heat develops aromas of smoke, caramel and char that call for wines that are both structured and aromatic. The type of meat, fish or vegetable matters more than the cooking method: chicken marinated in lemon does not call for the same wine as a rib of beef seared with coarse salt. The marinade has as much influence as the main protein: a sweet and smoky sauce calls for a supple, fruity red, whereas plain grilled meat demands more tannin. It is this diversity of pairings that we invite you to explore here, to turn your barbecue into a truly gastronomic occasion. To get straight to the point, browse our Barbecue & Grills selection, updated according to stock levels and the seasons. Grilled red meats: go for structured reds The Maillard reaction reaches its peak intensity on red meat: a seared rib of beef, lamb skewers or merguez sausages release intense aromas, combining melted fat, char and spice. To accompany this kind of dish, the wine needs to hold its own, with substance, firm tannins and a solid structure. A Côte-Rôtie or a red Saint-Joseph, made from Syrah grown on granite, gneiss and mica schist, is perfectly suited. Their notes of black fruit, spice and black pepper pair well with the cooking juices and marinades. Our Saint-Joseph Deschants red 2022 (M. Chapoutier), aged mainly in vats with a proportion in barrels, from the appellation's granite and gneiss slopes, reveals a peppery finish that is ideal for offsetting the smokiness of the embers without overpowering the meat. Fancy something from further south? Pic Saint Loup, a blend of Syrah (minimum 50% under the 2017 specifications), Grenache and Mourvèdre, offers a spicy profile with notes of garrigue that naturally complements a barbecued rib-eye steak or a leg of lamb marinated with herbs. Our Wines for red meat collection brings together our most precise recommendations for this type of grilling. See also: Which powerful red wine should you choose for a barbecue with character? Red meat BBQ recipe Recommended wines Rib of beef grilled with coarse salt Côte-Rôtie, Saint-Joseph red, Cornas Lamb skewers with herbs Pic Saint Loup, Gigondas, Crozes-Hermitage Pepper-marinated rib-eye steak Mas de Daumas Gassac red, Lirac, Faugères Smoked merguez and chipolatas Côtes-du-Rhône villages, Vacqueyras, Minervois Grilled flank steak with shallot sauce Saint-Joseph, Morgon, Costières de Nîmes red Poultry, pork and white meats: suppleness and indulgence Less robust than red meat, white meats such as chicken or pork go well with reds with silky tannins or generous rosés. A chicken skewer marinated in lemon or honey-glazed pork ribs pair well with a Crozes-Hermitage with discreet oak: here Syrah expresses fruity, liquorice notes that echo the sweet and savoury flavours of the grill. For lighter palates, a Morgon or a Pinot Noir will bring out the delicacy of the meat without overpowering it. If the poultry comes with grilled vegetables, rosé becomes the ideal option. A dry, fruity Provence rosé, made from Grenache and Cinsault, balances the tender texture of the meat and the fresh, vegetal character of the side dishes. Our Tavel rosé 2023 (Guigal), a blend of Grenache (60%), Cinsault (15%), Syrah (10%), Clairette (10%) and 5% other grape varieties, grown on clay and stony soils, brings the structure and length needed to stand up to grilled sausages or caramelised pork. White meat BBQ recipe Recommended wines Chicken marinated with lemon & thyme Crozes-Hermitage, Pinot Noir, Côtes-du-Rhône Caramelised pork ribs Beaujolais-Villages, Languedoc red, Ventoux Grilled turkey fillets Coteaux du Lyonnais red, Luberon Syrah Mild curry sausages Brouilly, Saint-Chinian, Costières de Nîmes rosé Veal escalopes with rosemary Côtes-du-Rhône, Tavel rosé, Bourgogne Pinot Noir Grilled fish and shellfish: freshness and minerality Barbecued fish calls for white wines with character, able to stand up to the smoky notes of the cooking without overpowering the delicacy of the flesh. A sea bream fillet with a touch of lemon, prawns cooked on the plancha or soy-marinated salmon call for lively wines that are both invigorating and expressive. Pouilly-Fumé, made from Sauvignon Blanc on flint and Kimmeridgian limestone, stands out for its mineral tension. It balances the richness of oily salmon and echoes the smoky notes of the cooking. For shellfish or grilled squid, a Picpoul de Pinet, grown on the clay-limestone soils around the Étang de Thau, brings ideal salinity and liveliness. For meatier fish or exotic recipes, floral, generous Condrieu (Viognier on granite slopes) makes for very refined pairings. Our Wines for fish collection guides you according to the species and cooking method. Seafood BBQ recipe Recommended wines Grilled sea bream with lemon & rosemary Pouilly-Fumé, Muscadet, Entre-Deux-Mers Soy and ginger marinated salmon Viognier, Condrieu, Saint-Péray white Garlic & lemon prawn skewers Picpoul de Pinet, Sancerre, Côtes de Gascogne Squid on the plancha Collioure white, Corsican Vermentino, Limoux Chardonnay Le Palajo Organic (Abbotts & Delaunay) Sea bass fillet with fennel Burgundy Chardonnay, Chablis, Pouilly-Loché Vegetarian barbecue: a playground for fine wines Vegetarian recipes often allow for more original pairings than grilled meats. Courgette, pepper and mushroom skewers release smoky, sweet notes on the grill: these aromas call for an expressive rosé or an aromatic white such as a Provence rosé or a Viognier. These wines highlight the sweetness of the vegetables without masking their delicacy. Grilled halloumi, a Cypriot cheese with a firm, salty texture, loves fresh white wines or a Crémant de Bourgogne, which cleanses the palate between mouthfuls. For spiced grilled sweet potatoes or aubergines with goat's cheese, our Roussanne white 2024 (Les Jamelles) offers a generous texture from this grape variety grown in the hinterland of the Hérault, an ideal match for the smoky-sweet notes of root vegetables. Finally, for vegetarian burgers made from pulses, a fresh Pinot Noir or Gamay brings indulgence without excessive tannin. Vegetarian BBQ recipe Recommended wines Grilled vegetable skewers Provence rosé, Viognier, Beaujolais Grilled halloumi with lemon and honey sauce Crémant de Bourgogne, unoaked Chardonnay Black bean veggie burger Pinot Noir, Saint-Amour, light Côtes-du-Rhône Spiced grilled sweet potato Roussanne (Les Jamelles), Luberon white, Clairette du Languedoc Aubergines with goat's cheese and herbs Languedoc rosé 2024 (Abbotts & Delaunay), Viognier, Bourgogne Aligoté Bubbles, aperitifs and sweet treats: start and finish in style A barbecue is often an outdoor party. As an aperitif, a Crémant de Bourgogne, made by the traditional method from Chardonnay and Pinot Noir in Burgundy, brings liveliness and freshness. For a lighter touch, Premières Grives from Domaine Tariquet (IGP Côtes de Gascogne, late-harvested Gros Manseng) makes a sweet, fruity and lively aperitif, perfectly suited to canapés. For desserts such as honey-grilled pineapple or apricot tarts, consider a lightly chilled rosé Champagne or a naturally sweet fortified Muscat (vin doux naturel), such as a Muscat de Beaumes-de-Venise or a Muscat de Rivesaltes. Barbecue wine pairing: the keys to successful serving A powerful red wine served at 22 °C becomes hot and heavy: bring it down to 15-16 °C by plunging it for 10 minutes into a bucket of cold water with a few ice cubes. Whites and rosés, for their part, should not exceed 10-12 °C if they are to keep their aromatic tension; avoid serving them "ice cold" at 5 °C, which numbs the aromas. Finally, choose wines with discreet oak ageing for heavily seared meats: the toasty or vanilla notes of overly prominent oak can amplify the bitterness of the charred crust. ⚡ Discover all our wines to accompany your barbecues and grilled dishes Frequently asked questions Which wine should you serve with a rib of beef or grilled red meat? With grilled red meat, choose a structured red with firm tannins. The Côte-Rôtie, red Saint-Joseph, Cornas and Pic Saint Loup appellations, all based on Syrah, grown on granite, schist or limestone depending on the appellation, are ideal with a rib of beef, lamb skewers or a marinated rib-eye steak. Serve at 15 to 16 °C. Which wine goes with merguez, sausages or chipolatas on the barbecue? Grilled sausages pair well with generous, spicy reds such as a Côtes-du-Rhône Villages, a Vacqueyras or a Minervois. Their ample fruit and suppleness allow them to accompany smoky, spicy flavours without making outdoor drinking feel heavy. Which wine should you choose with chicken or pork on the barbecue? For chicken, pork and grilled white meats, opt for a supple red or a rosé with character. A Crozes-Hermitage, a fruity Beaujolais, a Pinot Noir or a Tavel rosé will work, depending on the marinade and the side dishes. Avoid overly tannic reds, which would overpower the delicate meat. Which wine should you drink with barbecued fish? Lively, mineral white wines are the best suited. A Pouilly-Fumé, a Muscadet sur lie, a Picpoul de Pinet or a Chablis, all made from grape varieties with high natural acidity, pair well with sea bream, prawns or a sea bass fillet. For marinated salmon, choose a Viognier or a Condrieu, which have a more generous texture. Which wine for a vegetarian barbecue? A vegetarian barbecue goes well with fresh rosés, aromatic whites or light reds. A dry Provence rosé, an unoaked Chardonnay, a Viognier or a Gamay can accompany grilled vegetables, halloumi, tofu skewers or aubergines with goat's cheese. Roussanne, a white grape variety originating in the Rhône Valley, works particularly well with smoky root vegetables. Is rosé suitable for a barbecue? Yes, dry rosé is very well suited to a barbecue, especially with white meats, grilled vegetables and Mediterranean dishes. A Provence rosé or a Tavel (the only cru in the Rhône Valley devoted exclusively to rosé, grown on soils of sand, rounded pebbles and limestone slabs) brings summery freshness while keeping enough substance to stand up to the flavours of cooking over fire. Serve it at 10 to 12 °C. At what temperature should you serve a red wine with a barbecue? Outdoors in summer, aim for 15-16 °C, slightly cooler than the usual serving temperature for a full-bodied red (16-18 °C), as the ambient heat will raise the temperature in the glass within a few minutes. A red that is too warm (above 20 °C) loses freshness and amplifies the sensation of alcohol. Tip: 10 minutes in a bucket of water and ice cubes is enough to bring a bottle down by 3-4 °C. Further reading Inter Rhône: food and wine pairings for Rhône wines · Vins du Languedoc: pairing guide · CIVP, Vins de Provence: gastronomic pairings

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

Châteauneuf-du-Pape is one of the most emblematic appellations of the Southern Rhône Valley. Known for their power, their generosity and their capacity to evolve, these wines raise a frequent question: must they absolutely be left to age? Before deciding how long to keep your bottles, find out why Châteauneuf-du-Pape is one of the greatest red wines in France. In this article, we explore the benefits of ageing, the ideal storage conditions, the vintages to favour and how to choose a cuvée with complete confidence. Whether you are looking for the best Châteauneuf-du-Pape for your cellar or a bottle to open this weekend, you will know when patience becomes your best ally. Châteauneuf-du-Pape: terroir and grape varieties in brief The history of Châteauneuf-du-Pape is closely linked to that of the popes of Avignon in the 14th century. The vineyard was among the first to be recognised as an AOC, in 1936. Its terroir stands out for its famous rounded pebbles (galets roulés), which help the grapes reach optimal ripeness. The appellation allows a blend of 13 grape varieties: Grenache Noir often dominates (warmth, fruit), while Syrah and Mourvèdre bring structure, depth and ageing potential. For a complete presentation of the appellation, read our article Châteauneuf-du-Pape: everything you need to know about the appellation. Taste profile: what does ageing change? Red Châteauneuf-du-Pape: intensity, then complexity In their youth, the reds offer vibrant aromas of ripe red and black fruit, with notes of garrigue and spice. Over time, red Châteauneuf-du-Pape wine gains in complexity: the fruit evolves towards nuances of leather, undergrowth, truffle or blond tobacco, with a more mellow palate. White Châteauneuf-du-Pape: rare, full-bodied and more gastronomic with age White Châteauneuf-du-Pape wine accounts for around 6 to 8% of production. Often led by Roussanne and Grenache Blanc, it combines volume, freshness and floral elegance. After a few years, it evolves towards honeyed notes, dried fruit and sweet spices. To understand the differences between red and white, read our guide Châteauneuf-du-Pape red vs white. When to open? The recommended drinking windows "Easy-drinking" Châteauneuf-du-Pape (red): 2 to 6 years (fruit, garrigue, indulgence). "Classic" Châteauneuf-du-Pape (red): 5 to 12 years (balance, complexity, mellow tannins). Top cuvées / great vintages (red): 8 to 20 years and more (depth, length, patina). White Châteauneuf-du-Pape: 2 to 8 years depending on the cuvée. These windows are only a guide. They vary according to the estate, the cuvée, the vintage, the storage conditions and your personal preferences. Food and wine pairings according to the age of the wine A young Châteauneuf-du-Pape is a perfect match for a leg of lamb, grilled meats or fragrant Provençal cooking. After 5 to 10 years of ageing, it elevates a daube, a civet or game, thanks to a more mellow texture and tertiary aromas. With cheese, pair an older vintage with aged pressed cheeses (old Comté, Cantal entre-deux, aged tomme): the mellow structure of the wine sits naturally with the umami of the cheese, without either one overpowering the other. Ageing potential: how long should you keep your bottles? Structured and balanced vintages such as 2016 or 2019 can easily be kept for 10 to 15 years, sometimes longer depending on the estate. 2020 and 2022, which are sunnier, offer accessible pleasure in their youth while holding up well in the finer cuvées. Format also influences development: a magnum ages more slowly and more harmoniously than a 75 cl bottle. The 5 ideal storage conditions Stable temperature: ideally 11-14 °C, without fluctuations. Humidity: around 70-80% to preserve natural corks. Darkness: avoid direct light. Lying flat: for bottles sealed with natural cork. No vibrations: a quiet cellar encourages steady ageing. Buying advice: how to choose a Châteauneuf-du-Pape for cellaring? Four criteria guide the choice of a cuvée to cellar. The estate: some styles favour roundness and accessibility, others structure and long ageing. The vintage: favour 2016 or 2019 for the cellar; 2020 and 2022 are often more ready to drink, depending on the cuvée. The cuvée: a single-plot selection or a high proportion of Mourvèdre can favour ageing. Longevity depends above all on the balance of the wine (concentration, acidity, tannins, alcohol) and on winemaking choices. The price: the price of a Châteauneuf-du-Pape for ageing varies according to the rarity and ambition of the cuvée. For a detailed selection by budget from €35 to €105, see our Châteauneuf-du-Pape buying guide by estate and budget. Our Châteauneuf-du-Pape wines available to buy Les Sinards red 2023 from Famille Perrin: ideal entry level, to open now or keep for 5 to 8 years Pie VI red 2023 from M. Chapoutier: fruity, approachable, good value for money Clos du Roi red Organic 2022 from Château Gigognan: structured organic cuvée, good ageing potential Châteauneuf-du-Pape Organic red 2021 from Beaucastel: the benchmark for ageing, potential of 15-20 years La Reine des Bois Organic 2022 from Domaine de la Mordorée: elegant organic cuvée, potential of 15 years See the whole Châteauneuf-du-Pape collection Frequently asked questions How long should you keep a red Châteauneuf-du-Pape? On average, 5 to 15 years. The greatest cuvées and the great vintages can go beyond 20 years in a cool, stable cellar at 11-14 °C. Can you drink a young Châteauneuf-du-Pape? Yes. Many cuvées are very enjoyable from 2 to 5 years: generous fruit, spice, garrigue. Decanting for 45 minutes to 1 hour often helps it to open up. What serving temperature for a red Châteauneuf-du-Pape? Serve between 16 and 17 °C. For a young wine, decant for 45 minutes to 1 hour to release the aromas. For an old vintage, simply opening the bottle 30 minutes beforehand is enough. Should you decant an older Châteauneuf-du-Pape? With caution: simply open the bottle 30 minutes before serving and pour it gently (watch out for the sediment). Vigorous decanting risks dissipating the tertiary aromas that give an old vintage all its value. Does white Châteauneuf-du-Pape really keep? Yes, especially certain cuvées: often allow 2 to 8 years, sometimes more, with an evolution towards honey, dried fruit and sweet spices. Further reading Inter Rhône: the Châteauneuf-du-Pape appellation INAO: Institut national de l'origine et de la qualité Decanter, Châteauneuf-du-Pape 2020: Best-value wines

Discover our practical tips for properly storing your fine red wines at home and creating a successful wine cellar.

We all remember that dinner with friends when, trying to show off, someone opens an old bottle of Saint-Émilion kept for years. Once uncorked, disaster strikes: a flat, stale wine, aromas of stewed apple, a dull and lifeless palate. Everything that remained of the Bordeaux terroir had vanished. That day, you realise one thing: even the greatest wines do not forgive poor storage conditions. Storing wine is not just a matter of leaving it to age in a dark corner. It is a subtle art, made of care, consistency… and avoiding mistakes that are all too often overlooked. In this article, we share the 5 most common mistakes to avoid so that your bottles keep all their nobility until the moment you taste them. Whether you are a knowledgeable enthusiast or simply an epicurean, these tips will spare you many liquid disappointments. Key takeaways: the 3 essentials of this article Temperature, light, humidity, vibration: the silent enemies of poorly stored wine. Bottle position: a detail that changes everything. Common misconceptions: often responsible for bad practices. 1. Storing wine at the wrong temperature A classic mistake… but a fatal one Wine is alive. It breathes, evolves and ages. And all of this depends heavily on the ambient temperature. A room that is too warm speeds up its ageing; one that is too cold slows down its aromatic development. The ideal storage temperature? Between 10 and 14 °C. Above all, it must remain stable. Sudden variations are real hammer blows for wine. Avoid: kitchens, attics, uninsulated garages. Choose instead: a natural cellar or a properly set electric wine cabinet. If you are looking for wines designed for long keeping, have a look at our wines for ageing, selected by our team: each wine is chosen for its balance and its potential to evolve. 2. Leaving bottles in full light Sunlight: wine's enemy A bottle exposed to light, especially sunlight, undergoes photochemical alteration: UV rays trigger a reaction in the wine's sulphur-containing amino acids, generating compounds responsible for the “light-struck” taste. The result: the wine loses its fruity aromas and develops unwanted notes. Even some artificial lighting can cause this effect over the long term. It is no coincidence that bottles are often tinted: it is to protect them! But that is not enough. Tip: keep your bottles in a dark place, or opt for a wine cabinet with an opaque or UV-filtering door. 3. Storing bottles upright for too long Contact with the cork is essential For cork-sealed wines intended for ageing, lying bottles down remains the standard recommendation: it maintains contact between the wine and the cork, which limits gas exchange and preserves the seal over time. The right habit: store your bottles lying down, especially if you are keeping them for more than a few months. 4. Neglecting humidity levels Too dry or too damp? Either way, it is bad news Air that is too dry dries out corks. Too damp, and it encourages mould and rotting labels. The ideal balance lies between 65 and 75% humidity; 80% is an upper limit not to be exceeded. Handy hint: in a cellar that is too dry, a container of water or a humidifier can help correct the problem. In a cellar that is too damp, regular ventilation helps to stabilise humidity. Exceptional wines deserve impeccable cellaring conditions. Explore our Grande Cave selection: wines with 5 to 20 years of ageing potential, cuvées with great potential to develop, chosen vintage after vintage. 5. Moving bottles around too often Wine hates moving house Repeated moves stir up the wine and disturb its sediment. For wines intended for ageing, regular vibrations can harm their development; the effect depends on the intensity and duration of exposure, but stability is always preferable. Leave your bottles in peace once they are properly placed. Unless there is an emergency (or a tasting), do not move them unnecessarily. Bonus: seemingly good ideas to forget Keeping bottles in the fridge permanently: too low a temperature severely slows down their aromatic development. Displaying them in a glass display cabinet: pretty, but destructive because of the light and heat. Thinking that all wines improve with age: some should be drunk young. Explore our wines to open within 2 to 3 years so you do not wait needlessly. See also: How should you store red wines for ageing at home? Our technical advice on thermal stability, humidity and choosing an electric wine cabinet. Final word: respect wine and it will repay you Every bottle tells a story. It is the fruit of a winemaker's work, of a season, of a terroir. Offering it a resting place worthy of the name gives it every chance to express itself fully, at the right moment. Good wine storage starts with avoiding these five mistakes, and with choosing the right bottles from the moment you buy them. Looking to build a cellar? Explore our wines for ageing, selected by our team. Looking for a great wine to lay down for 10 years or more? Browse our Grande Cave selection. See also: Why is the magnum the best format for storing wine? The 1.5 L format reduces oxidation and slows down evolution, for optimal ageing. Frequently asked questions What is the ideal temperature for storing wine at home? The optimal range is between 10 and 14 °C, ideally around 12 °C for most wines. What matters is not so much the exact temperature as its stability: repeated swings between hot and cold speed up premature ageing and damage the cork. Avoid at all costs places where the temperature fluctuates with the seasons (uninsulated garages, kitchens). How long can you keep a bottle in a standard fridge? Only a few days for an opened bottle that has been re-stoppered. For an unopened bottle, a fridge is unsuitable for long-term storage: its temperature, too low for cellaring, and the vibrations of its motor can harm the wine's development. Keep the fridge for serving, not for storage. Should bottles be stored upright or lying down? Lying down is the standard recommendation for cork-sealed wines intended for ageing: it maintains contact between the wine and the cork, which limits gas exchange over time. Screw-cap bottles can be stored upright without any problem. Does light really damage wine? Yes, particularly UV rays from the sun. They trigger a photochemical reaction in the wine's sulphur-containing amino acids, generating undesirable compounds responsible for the “light-struck” taste: unwanted aromas that mask the fruit. Tinted glass offers partial protection, which is not enough for long-term storage. Always store your bottles away from light, in a place that is as dark as possible. What humidity level should you maintain in a wine cellar? Between 65 and 75% relative humidity, as a guide. Below this threshold, natural corks can dry out and lose their seal. Above 80%, labels go mouldy and fungi can develop, so 80% is an upper limit not to be exceeded. In a cellar that is too dry, a container of water or a humidifier can help stabilise humidity. Further reading: Revue du Vin de France: ten tips for storing your wine properly Ecole des Vins et Spiritueux: storing red & white wine, a wine merchant's advice Les Vins de Bordeaux: storing wine