From:  Rhone Valley, Chateauneuf-du-Pape, France
Varietal: Grenache, Syrah, Mourvèdre

Taste: This wine has a ruby hue in the glass. The aromatic profile has prominent notes of dark fruits of blackberry and black cherry, intertwined with subtle hints of spice and earthy undertones. The 2019 vintage offers a balance of ripe fruit and refined tannins on the palate. Nuances of pepper and herbs complement the dark fruit characteristics.

Pairing: For American-inspired options, consider grilled ribeye with herb butter, which complements the wine’s bold tannins and dark fruit flavors; slow-cooked BBQ pulled pork, where the wine’s spice balances the smoky, tangy flavors; or a mushroom and Gruyère cheeseburger, with its earthy and umami-rich profile enhancing the wine’s savory notes. Traditional pairings include beef Wellington, where the buttery pastry and savory filling mirror the wine’s richness; braised short ribs with red wine reduction, which echoes the wine’s depth; and roasted venison with thyme and rosemary, with the herbs and gamey meat harmonizing with the wine’s structured tannins and herbal character.

Peppered Rib-Eye Steaks With Watercress
Adapted by William Grimes, NYT Cooking


About: Domaine Pierre Andre’s history dates back to the early 20th century when the André family began cultivating vines in the Châteauneuf-du-Pape region. Pierre André, the namesake of the domaine, took over the vineyard in the mid-20th century. The estate’s modern era began under the stewardship of Pierre André, who began expanding the family’s vineyard holdings at the age of fourteen.

In 1963, Pierre André decided to cease using chemical treatments in the vineyards, recognizing their detrimental effects on vine health. This early commitment to natural farming methods was ahead of its time in the region. By 1980, the estate achieved official organic certification, becoming one of the first in Châteauneuf-du-Pape to do so. Furthering this dedication to sustainable agriculture, the domaine adopted biodynamic practices in 1992, emphasizing a holistic approach to viticulture.