The History Of Chteauneuf Du Pape Wine Region
Chateauneuf-du-Pape means “Papa’s New Castle” in French. This is from a 70-year era when the pope transferred his residence from Rome to Avignon. The popes were avid wine drinkers, initially preferring Burgundy wines over lesser local wines. But soon the Côte du Rhône winemaking experience developed. In the 13th century, Châteauneuf, with its 1,000 residents, began to prosper and establish vines .
Pope Clement V established the vineyards in 1308 but passed away in the Rhone Valley a few years later. He was undoubtedly the first winemaker in Châteauneuf. Wines from the northern Rhone Valley were served at the nomination ceremony of the second pope of Avignon . Thus the region got its name from the “pope’s wine””Vin du Pape.”
Rich And Rare: White Chteauneuf
White Châteauneuf-du-Pape is one of the rarest and most prestigious wines in France. For most people Châteauneuf-du-Pape in the southern Rhône Valley means red wine. This is understandable because only 7% of the wines are white.
But these whites are well worth seeking out. They are delicious and some of Frances most full-bodied and rich whites. They also age beautifully. Because of their intensity and body they are wonderful with food and you can pair them with not only fish but also with duck breast and all kinds of white meat.
Unusual for such a high quality white wine, Châteauneuf-du-Pape can be a made from a variety of different grape varieties.
The most common grapes used are Grenache Blanc, Roussanne, Clairette Blanche and Bourboulenc. But others are used as well: Clairette Rose, Grenache Gris, Picardan Blanc, Piquepoul Blanc and Piquepoul Gris. Every grape adds something to the wine, say the producers, even if used in very small quantities.
Chateauneuf-du-Pape vineyards and the village, copyright BKWine Photography
Grenache Blanc, just like the black Grenache Noir, often ripens to high sugar levels which give the wine a high alcohol level. Clairette, Piquepoul and Bourboulenc add freshness and a taste of lemon and citrus. Roussanne contributes with aromas of peaches and quince. Clairettte Rose is an unusual but excellent grape that brings texture and tannins to the wine, according to the wine maker at Domaine La Bastide Saint-Dominique
Places To Visit In Chteauneuf
Avignon is the birthplace of Petrarch and Mireille Mathieu, as well as the city of the Vaucluse department, a huge region of southern France, noted for its lavender fields and perfume manufacturers. A great number of young people live here, and many musical events are performed, which, along with the medieval magnificent architecture, produces a distinctive ambiance in this small French town.
Blooming gardens everywhere, thick gray walls reminiscent of a movie about knights and crusades, spacious avenues, odd bird singing, and the hooting of an owl in the city center – this and many other things that you will remember about this town.
Palais des Papes, Avignon
The Papal Palace , which serves as the city’s icon, is one of the most popular tourist sites in France. It was constructed between the years 1335 and 1364. It is separated into two parts: the Palais Vieux and the Palais Neuf . In 1995, the palace was inscribed on the UNESCO World Heritage List as a cultural monument. The interior of the palace is richly decorated with frescoes, rugs, paintings, and sculptures, among other things. You won’t want to miss the chance to see the largest Gothic palace in the world!
Théâtre antique d’Orange, Orange
The theater hosted pantomimes, poetry readings, and comic shows, the majority of which lasted all day. The amphitheater was available to the public, and the concerts were free of charge.
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Food To Try At Chteauneuf
Quiche Lorraine is a traditional quiche of eastern France. It’s perfect for breakfast or a picnic. Quiche is a savory open-faced pastry crust pie with cheese, meat, and vegetable custard filling. The quiche is sometimes compared to an egg custard tart in terms of flavor.
There are various varieties of Quiche Lorraine nowadays some recipes use more eggs, others incorporate onion, chives, or scallions, some include a dash of nutmeg, and still others use a mix of cheeses. Gruyere cheese, made from entire cow’s milk, is traditionally used in Quiche Lorraine, which melts smoothly giving a delicate taste for the dish.
Escargot is a traditional French dish of edible snails in shells with sauce. Most often, Escargots are served on a special dish of 6-12 pieces with dry white wine and white toast. A serving of 6 snails in shells is served as an appetizer, when as many as 12 pieces are served as a main course. The combination of dietary snail meat, sauce and bread makes the dish quite nutritious.
Quenelle is a dish that was originally used as a garnish in haute cuisine but is now its own dish. It’s essentially a delicate dumpling filled with seasoned ground meat, chicken, fish, or vegetables and topped with breadcrumbs, eggs, oil, flour, or cream.
Traditionally, the dumpling is oval in shape and poached in water or stock. Although it can still be used as a garnish, it is now served as an appetizer or a main course.
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Unique Terroir Of Chteauneuf
The appellation Chateauneuf-du-Pape runs from the Rhone’s eastern shore in Orange in the northwest to the Morgue near Avignon in the southeast. In the northern part of the appellation, the altitude above sea level reaches 120 meters. The classification encompasses 3,200 hectares of land with at least three distinct soil types or terroirs.
Châteauneuf-du-Pape’s unique terroir is derived from a layer of stones known as galets roulés . The rocks are usually quartzite and the remains of Alpine glaciers that have been smoothed over millennia by the Rhone. The stone stores heat throughout the day and releases it at night, which helps speed up grape ripening. Stones can also act as a barrier to keep moisture in the soil during the hot summer months.
Summers at Châteauneuf-du-Pape are short, hot, and mainly clear, while winters are cold, windy, and partially cloudy. Throughout the year, the temperature normally ranges from 2°C to 31°C and is rarely below -3°C or above 35°C.
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Domaine Du Pegau 2018 Cuve A Tempo White
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While opulent and weighty in ripeness, there’s a delightful mineral vitality to this full-bodied blend of nearly equal parts Clairette, Grenache Blanc and Roussanne. White peach and Mirabelle flavors are succulent but pristine, etched by veins of honey, charred clove and smoke. A wine that’s especially tempting young but should drink well through 2028 at least. Anna Lee C. Iijima
All tastings reported in the Buying Guide are performed blind. Typically, products are tasted in peer-group flights of from 5-8 samples. Reviewers may know general information about a flight to provide contextvintage, variety or appellationbut never the producer or retail price of any given selection. When possible, products considered flawed or uncustomary are retasted.
Ratings reflect what our editors felt about a particular product. Beyond the rating, we encourage you to read the accompanying tasting note to learn about a products special characteristics.
Where Is Chteauneuf Du Pape
Châteauneuf-du-Pape is a wine area in Rhone Valley near Avignon that is well-known throughout the country for its outstanding wines: Appellation d’Origine Contrôlée Châteauneuf-du-Pape AOC is one of the most renowned names in the southern Rhone Valley, with vineyards surrounding Châteauneuf-du-Pape and the nearby villages of Bédarrides, Courthézon, and Sorgues, located between Avignon and Orange. The vineyards occupy slightly more than 3,200 hectares and produce more than 110,000 hectoliters of wine annually. This region of the southern Rhone produces more wine than the entire northern Rhone.
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After Popes’ Return To Rome
After the Great Western schism ended and the popes left Avignon, the will and the resources to maintain the château were lacking. The bishops and archbishops of Avignon, to whom it belonged, took little interest in it, which was left to fall into disrepair.
It took on strategic importance again during the Wars of Religion. In 1562, Jean-Perrin Parpaille, whose family came from Châteauneuf, tried to take the château but was pushed back by the troops of Cardinal Alessandro Farnese, the apostolic administrator of Avignon, and had to leave his munitions behind. That made the historian Louis de Pérussis, in his work, Discours de guerre de la Comté de Venayscin et de la Provence , note: “The said Parpaille burned his fingers there and took some casualties then and shamefully withdrew to Orange.
The Huguenots, led by Charles Dupuy de Montbrun, lieutenant of the Baron des Adrets, took the village and the castle, which had been abandoned after the Mornas massacre, in July 1562. They stayed until February 1563 and pillaged the entire region. The building was abandoned by the Calvinists after the battle of Valréas. The Baron of Adrets retook the stronghold and burned down part of the château in March 1563. His troops pillaged the salt warehouse and burned down the church. They left only the keep and a swath of wall.