Famille Perrin Reserve Côtes du Rhône Rouge 2021

Famille Perrin Reserve Côtes du Rhône Rouge is a well-balanced and approachable red wine from the Rhône Valley, France, crafted from a blend of Grenache, Syrah, and Mourvèdre grapes. This medium-bodied wine offers inviting aromas of blackberries, cherries, and Mediterranean herbs, with a palate featuring ripe red and dark fruits, a touch of spice, and smooth tannins, finishing with refreshing acidity and elegance.

*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: Medium-bodied, Smooth
Grape Varietal: Grenache, Syrah, Mourvèdre
Tastes Like: Comparable to a smooth Merlot, with red berries, spice, and earthy notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Côtes du Rhône AOC
Region: Rhône Valley, France
Terroir: Clay and limestone soils with alluvial deposits
Aging: Aged in stainless steel and oak barrels for complexity
Serving Temperature: 16-18°C – Serve slightly below room temperature

Famille Perrin, a renowned producer in the Rhône Valley, is celebrated for its expertise in crafting wines that capture the essence of the region’s terroir. Their Reserve Côtes du Rhône Rouge exemplifies the family’s dedication to quality, offering a wine that is both versatile and expressive, perfect for everyday enjoyment.

Seafood: Grilled tuna or swordfish with a balsamic glaze.
Poultry: Roast chicken with rosemary or duck with a cherry reduction.
Vegetarian: Ratatouille or wild mushroom risotto.
Meat: Braised lamb, beef stew, or pork tenderloin.

Comté: Nutty and semi-hard, complementing the wine’s richness.
Brie: Soft and creamy, balancing the wine’s smooth texture.
Pecorino Toscano: Sharp and savoury, enhancing the wine’s complexity.
Aged Gouda: Creamy and nutty, pairing beautifully with the wine’s depth.

Gigot d’Agneau à la Provençale (Provençal Roast Leg of Lamb)

This traditional slow-roasted leg of lamb, infused with garlic, rosemary, and Provençal herbs, is a perfect match for this robust Côtes du Rhône Rouge. The wine’s dark fruit, peppery spice, and firm tannins beautifully balance the rich, savoury flavours of the lamb.

Ingredients (Serves 6-8):

• 1.5-2kg leg of lamb, bone-in
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• Freshly ground black pepper, to taste
• 750g baby potatoes, halved
• 2 onions, thickly sliced
• 200ml dry red wine (preferably Côtes du Rhône)
• 200ml beef or lamb stock

Instructions:

1. Prepare the Lamb: Preheat the oven to 180℃. Using a sharp knife, make small slits all over the lamb and insert the sliced garlic into the cuts.
2. Season and Marinate: In a small bowl, mix olive oil, Dijon mustard, rosemary, thyme, salt, and black pepper. Rub the mixture all over the lamb and let it sit for 30 minutes at room temperature.
3. Roast the Lamb: Place the lamb in a roasting tray surrounded by the sliced onions and baby potatoes. Pour the red wine and stock into the tray.
4. Cook: Roast for about 1.5–2 hours (depending on preferred doneness), basting occasionally with the pan juices. For medium-rare, the internal temperature should be 55-60℃; for medium, 65℃.
5. Rest the Meat: Remove from the oven, cover loosely with foil, and let rest for 15 minutes.
6. Serve: Slice the lamb and serve with the roasted potatoes and onions, drizzled with pan juices.

The bold tannins and peppery spice of this Côtes du Rhône Rouge enhance the richness of the roasted lamb, while its bright acidity and dark fruit balance the savoury, herbaceous notes of the dish.