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Yves Cuilleron ‘Les Vignes d’à Côté’ Syrah, Rhône Valley, France
Yves Cuilleron ‘Les Vignes d’à Côté’ Syrah, Rhône Valley, France
Guy dies and goes to heaven. St Peter is giving him a tour of the place when the guy notices someone walking by.
Guy: “Is that Yves Cuilleron? I didn’t know he died.”
St Peter: “No, that’s not Yves Cuilleron, it’s god. He just thinks he’s Yves Cuilleron.”
Yeah, Yves Cuilleron is that great. He's a stud winemaker from France’s northern Rhone Valley. All the wine appellations of the northern Rhone only allow one red grape to be used in making red wine and that grape is Syrah. Syrah is a big ol’ grape with dark fruit flavors. Northern Rhone Syrah also offers a savory drink from the grape which translates into flavors of roasted, smokey. meats. The problem with wines from the northern Rhone is they can get expensive. There are places there called Hermitage, Côte-Rôtie and Saint-Joseph. Pricey places that produce the world’s greatest Syrah. Yves has found vineyards just outside those pricey appellations. Because of that he is able to offer a wine of value and exceptional taste for much less money. He employs the exact same winemaking methods for his affordable stuff as he does for his much more extravagant wines. That means, for the wine geeks in us, he utilizes natural fermentation with indigenous yeasts. He employs winemaking techniques of punching down and pumping over in open vats. This concentrates the extraction of flavors. All his vineyards are grown on terraces built on steep hillsides. (All the greatest fruit comes from hillside vineyards.) The vineyards are meticulously managed with a focus on hand-harvesting with minimal human intervention.
Serving suggestion: Open and stick in the fridge for 15 minutes. That tiny bit of coolness will mute the alcohol and allow you to more fully enjoy the fruit. Nothing more to it than that.
Pairing notes: Beef, pork and lamb all love Syrah. Sausages are tremendous with Syrah. Dishes with dark fruit sauces and smokey flavors are wonderful with Syrah.
Yves Cuilleron ‘Les Vignes d’à Côté’ Syrah, Rhône Valley, France
Guy dies and goes to heaven. St Peter is giving him a tour of the place when the guy notices someone walking by.
Guy: “Is that Yves Cuilleron? I didn’t know he died.”
St Peter: “No, that’s not Yves Cuilleron, it’s god. He just thinks he’s Yves Cuilleron.”
Yeah, Yves Cuilleron is that great. He's a stud winemaker from France’s northern Rhone Valley. All the wine appellations of the northern Rhone only allow one red grape to be used in making red wine and that grape is Syrah. Syrah is a big ol’ grape with dark fruit flavors. Northern Rhone Syrah also offers a savory drink from the grape which translates into flavors of roasted, smokey. meats. The problem with wines from the northern Rhone is they can get expensive. There are places there called Hermitage, Côte-Rôtie and Saint-Joseph. Pricey places that produce the world’s greatest Syrah. Yves has found vineyards just outside those pricey appellations. Because of that he is able to offer a wine of value and exceptional taste for much less money. He employs the exact same winemaking methods for his affordable stuff as he does for his much more extravagant wines. That means, for the wine geeks in us, he utilizes natural fermentation with indigenous yeasts. He employs winemaking techniques of punching down and pumping over in open vats. This concentrates the extraction of flavors. All his vineyards are grown on terraces built on steep hillsides. (All the greatest fruit comes from hillside vineyards.) The vineyards are meticulously managed with a focus on hand-harvesting with minimal human intervention.
Serving suggestion: Open and stick in the fridge for 15 minutes. That tiny bit of coolness will mute the alcohol and allow you to more fully enjoy the fruit. Nothing more to it than that.
Pairing notes: Beef, pork and lamb all love Syrah. Sausages are tremendous with Syrah. Dishes with dark fruit sauces and smokey flavors are wonderful with Syrah.