Red Wines A.O.C. Côtes-du-Rhône

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The red wines A.O.C. Côtes-du-Rhône are produced in the Rhône Valley wine region of France. This denomination of origin covers a wide variety of red wines, from the most accessible and easy to drink to the most complex and structured.

What red grape varieties are there in the A.O.C. Côtes-du-Rhône?

In the Appellation d'Origine Contrôlée Côtes-du-Rhône, several red grape varieties are grown. The main varieties used in the production of red wines in Côtes-du-Rhône are Grenache, Syrah and Mourvèdre.

La Grenache brings fruitiness and warmth to the wine, with notes of ripe red fruit and spices. The Syrah adds structure, intensity, and dark fruit flavors, as well as spicy and peppery notes. The Mourvèdre contributes complexity, firm tannins, and earthy aromas.

These varieties are blended in different proportions depending on the vineyard and the style of the wine, creating a wide range of profiles and expressions.

In addition to these main varieties, other red grape varieties are also allowed, such as Cinsault, Carignan and Counoise, which are used to a lesser extent.


How are A.O.C. Côtes-du-Rhône?

The production of red wines A.O.C. Côtes-du-Rhône starts with the grapes used in Côtes-du-Rhône red wines, which can include varieties such as Syrah, Grenache, Mourvèdre and Carignan, are harvested by hand or mechanically depending on the grower's practices. The manual harvest allows a more careful selection of the grapes.

The bunches of grapes are destemmed to separate the grapes from the stems. The grapes are then gently squeezed to release the juice and grape components.

The resulting must, which contains the juice and the skins of the grapes, is placed in fermentation tanks. Fermentation can be carried out with natural yeasts or selected yeasts. During this process, the sugar present in the must is converted into alcohol, and flavors, color and tannins are extracted from the skins of the grapes.

After fermentation, the must and the skins of the grapes are kept in contact for a period of additional maceration. This allows for greater extraction of color, tannins, and aromatic compounds from the skins, which contributes to the structure and character of the wine.

The red wines A.O.C. Côtes-du-Rhône may go through a period of aging in oak barrels, although it is not mandatory for all wines under this appellation. Barrel aging can add complexity and smoothness to the wine, integrating flavors and adding nuances of spices and vanilla.

In some cases, growers may choose to blend different grape varieties to achieve the desired flavor profile. This is especially common in Côtes-du-Rhône wines, where several grapes, such as Syrah, Grenache and Mourvèdre, can be combined to create a balanced and complex wine.

Finally, the wine is bottled and can continue to mature in the bottle before being marketed. Bottle maturation allows the flavors to integrate and more complexity to develop.

 

It is important to consider that production methods may vary between producers and each winery may have its own style. However, these general steps are common in the production of A.O.C. red wines. Côtes-du-Rhône.

With what can we accompany the red wines of A.O.C. Côtes-du-Rhône?

The red wines A.O.C. Côtes-du-Rhône are very versatile and can pair with a wide variety of dishes. Their richness and structure make them ideal to accompany red meats, such as beef, lamb, or venison.

They also go very well with game dishes, such as pheasant or rabbit, enhancing the intense flavors of the meat.

In addition, their balance and acidity make them an excellent option to accompany pork dishes, such as grilled ribs or roast pork.

If you prefer vegetarian options, Côtes-du-Rhône red wines are also an excellent choice to accompany mushroom dishes, mature cheeses, and roasted vegetables.

 

In short, these wines suit a wide range of dishes, providing a satisfying and harmonious dining experience.

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