In the heart of the Rhone Valley, there is an AOC which, for just over 5 years now, has been making a slow but remarkable comeback. This is the appellation Grignan-les-Adhémar, a 1800 hectare vineyard known until 2010 as the Côteaux du Tricastin. Henri Bour, president of the appellation talks about his love for the wines of the region and the wine-truffe agreement.
In an effort to restore the image of the appellation, the winegrowers have come together to give a second chance to the AOC Grignan-les-Adhémar. Henri Bour, president of the appellation confirmed it to us yesterday during a press lunch in the presence of winegrowers, wine actors and the Parisian press : "All the indicators are green for us today provided that the winegrowers keep the peach, and the conviction and the desire which animates us since the end of 2010". Indeed, the vineyard of Grignan-les-Adhémar benefits from an ideal geographical situation: the winters are mild, with a little wind and the summers are hot and dry, with cool nights. The soils are diverse: pebbles, sand, clay, limestone.
All the conditions are met to give quality grapes and different and well-balanced wines. And this is the word that always comes up in the discussion with Henri Bour: "balance". Winemaker for 20 years at the Domaine de Grangeneuve, he mentions two wines that have marked him:
And it is this desire to make and share well-balanced and quality wines that drives him today to bear the colours of the Grignan-les-Adhémar appellation. And they are doing well because the export share of Grignan-les-Adhémar wines has almost tripled in 2015. The first importing country of the appellation's wines is the United Kingdom, followed very closely by Belgium, the Netherlands, China & Denmark.
In the Drôme Provençale, being a little caricatural, there is lavender, wine, a little cereal and... truffle. It is therefore quite natural that when one asks Henri Bour what food and wine pairing he recommends, he turns directly to a product of the region: the truffle. A rare and precious product, the aromas of the truffle can quickly be masked if one does not pay attention to the choice of wine and accompaniment. Henri Bour has a small preference for raw truffle and advises to associate it with a white wine (avoiding viogniers which are too rich). For a dish with cooked truffle, prefer a more powerful white wine and you can even dare a red, avoiding reds that are too fruity or too woody. To make it simple:
Never forget that the truffle is queen and that the cook and the wine must both respect it!
Shamini (The Bunches)
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