Domaine Chermette Beaujolais Les Griottes 2023

Domaine Chermette Beaujolais Les Griottes is a lively, light‐bodied red wine from the Beaujolais region in Burgundy, France. Crafted entirely from Gamay grapes, it delights with fresh aromas of red berries and cherries, accented by a subtle hint of spice. On the palate, the wine offers an elegant, refreshing character with vibrant acidity and a smooth finish that truly captures the charm of Beaujolais.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Vibrant, Light‐bodied
Grape Varietal: Gamay
Tastes Like: Similar to a cool-climate Pinot Noir with juicy red cherry, subtle spice, and a fresh, smooth finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL (approx.)
Appellation: Beaujolais
Region: Burgundy, France
Terroir: Expressive of the unique, mineral-driven soils of Beaujolais

Domaine Chermette is a family‐owned estate in Burgundy known for producing vibrant wines that reflect the natural beauty and tradition of the region. Their dedication to quality and sustainable practices is evident in every bottle, capturing the true essence of Beaujolais.

Seafood: Lightly grilled white fish or shellfish with a citrus-herb dressing.
Poultry: Roast chicken or herb‐grilled turkey that complement its fresh, fruity profile.
Vegetarian: A crisp mixed salad with cherry tomatoes or a ratatouille that highlights its bright acidity.
Meat: Lean pork or veal dishes that let the wine’s delicate red fruit character shine.

Fresh Goat’s Cheese: Tangy and vibrant, mirroring the wine’s lively red fruit notes.
Brie: Soft and creamy, enhancing its subtle floral nuances.
Camembert: Mild and earthy, offering a balanced counterpoint.
Young Comté: Semi‐hard and nutty, adding savory depth to the pairing.

Coq au Vin de Bourgogne (Burgundy Chicken in Red Wine)

Ingredients:

• 1.5kg chicken pieces (a mix of thighs and drumsticks works well)
• Salt and pepper, to taste
• 2 tbsp olive oil
• 150g streaky bacon, chopped
• 1 large onion, sliced
• 2 carrots, cut into chunky pieces
• 3 cloves garlic, crushed
• 250g button mushrooms, halved
• 2 tbsp plain flour
• 1 bottle (750ml) light red Burgundy (such as Pinot Noir)
• 1 cup chicken stock
• 2 bay leaves
• 1 sprig thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Season the chicken pieces with salt and pepper.
2. Heat the olive oil in a large, heavy-based pan over medium-high heat. Add the chopped bacon and fry until it’s nice and crisp. Remove the bacon and set aside.
3. Add the chicken pieces to the pan and sear them on all sides until they are golden brown. Transfer the chicken to a plate with the bacon.
4. Toss in the sliced onion and carrots into the same pan. Cook for about 5 minutes until softened, then add the crushed garlic and halved mushrooms, cooking for another 3 minutes.
5. Sprinkle the plain flour over the vegetables and stir thoroughly to coat.
6. Return the chicken and bacon to the pan. Pour in the light red Burgundy and chicken stock, making sure to scrape up any tasty browned bits stuck to the base of the pan.
7. Add the bay leaves and thyme. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1 hour, or until the chicken is tender and the flavours have blended beautifully.
8. Remove the bay leaves and thyme, then adjust the seasoning with additional salt and pepper if needed.
9. Garnish with freshly chopped parsley and serve warm, ideally alongside creamy mashed potatoes or a crusty slice of bread to soak up the delicious sauce.