Famille Perrin Chateauneuf-du-Pape Les Sinards 750 ml

With roots in the wine industry tracing back to 1909 with the purchase of the famed Château de Beaucastel, Famille Perrin is the leading organic wine grower of the Southern Rhône Valley, where they occupy the region’s best terroirs. Today the 4th generation, Jean-Pierre and François, and fifth generation, Marc, Pierre, Thomas, Cécile, Charles, Matthieu and César, work hand in hand, overseeing every aspect of the business: from the vineyard to the cellar, marketing to sales. Famille Perrin’s range of wines offers the richness and diversity of the Southern Rhône Valley. The family has vineyards across the Southern Rhône Valley including the towns of Orange, Cairanne, Jonquières, Tulette, Visan; and the appellations of St Gervais, Domaine de la Bicarell, and Vinsobres. Organic viticulture has been practiced by the family since 1950 and biodynamic practices were introduced in 1974. Masters in the art of blending, the Famille Perrin cares for each of the unique brands it produces with the same expertise and same passion, bringing out the true character of each terroir and offering the best wines for different occasion and at different price points.

Flavor Profile

Great color of a bright ruby red. The nose is intoxicating with notes of fresh plums and sweet spices. Complex and rich, the palate is soft with the aromas of raspberries and pepper and offers a long elegant finish.

Origin

Les Sinards is generally made from the young vines from Château de Beaucastel as well as farmed vines located near Beaucastel. The terroir at Château de Beaucastel in Châteauneuf-du-Pape consists of a molasses seabed of the Miocene period covered by diluvial alpine deposits (pebbles). A plot that lies on Urgonien limestone. The 2019 vintage had an early bud burst in early April; flowering was gradually in good conditions in all the vineyards. Then a hot summer began in late June, which the vines bravely resisted. They suffered little from water stress, thanks to the chamomile herbal infusions sprayed on the vegetation to cope with the heat. Finally, the harvest went as usual, without any particular precocity. The wines are promising; a vintage in 9 is born, once again, under a lucky star.

Serving Tips

Full-bodied red wines should be served between 55-65°F to lift the aromas and highlight the intense fruit and earthly flavors that are accentuated by the elegant tannins and savory mouthfeel. Chill the bottle in a standard refrigerator and remove it about 30 minutes before serving.

Food Pairing

Our Famille Perrin Châteauneuf-du-Pape 'Les Sinards' is easy-drinking and quite food-friendly. It makes for a perfect match to many different styles of food and bold dishes including: barbecued ribs, hamburgers, slow-braised lamb shanks, venison stew, osso buco and most famously any meat dishes that involve mushrooms. Vibrant cheeses such as Beaufort, Camembert and Maroilles are an ideal match for the earthy notes of Châteauneuf du Pape.

Roast Lamb Recipe

Ingredients:

For the mushroom topping:

• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz. Monterey Mushrooms®, sliced (Whites or Baby Bellas)*
• 1/2 tsp dried thyme
• 1 shallot or onion, diced
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the burgers:

• 1 pound ground lean beef
• 1/2 cup onion, minced
• 1 tbsp Worcestershire
• 1 or 2 cloves garlic, minced
• About 1/2 tsp salt
• About 1/4 tsp pepper
• 4 slices provolone cheese
• ½ cup mayonnaise
• 1 cup arugula
• ½ red onion, sliced into thin rounds
• 4 ciabatta hamburger buns (about 4-inches wide)

Instructions:

For the mushrooms:

1. Add butter and olive oil to a medium pan.
2. Pour in mushrooms and make sure you don't crowd the pan or they can become soggy.
3. Stir until the mushrooms are covered in butter then let them cook for 5 minutes.
4. Add in the thyme and diced onion. Stir and let it cook for 5 more minutes.
5. Add in the garlic and salt and pepper to taste.
6. Let them cook for about 5 more minutes.

For the burger:

1. In a bowl, mix ground beef, onion, Worcestershire, garlic, 1/2 tsp salt, and 1/4 tsp pepper until well blended. Divide mixture into four equal portions and share each patty about 4.5 inches wide.
2. Grill burger patties on a barbecue over high heat with lid closed. Brown burger patties on both sides by only turning once. USDA recommends cooking your burgers to a minimum internal temperature of 160°F.
3. In the meantime, prepare your buns by lightly toasting. Then spread mayonnaise onto both sides of the bun. Place a handful of arugula on the bottom bun, topped with red onion.
4. Add cheese to each patty on the grill and melt. Remove from grill and place on prepared buns. Top with sautéed mushrooms.
5. Serve warm and melty. Voila!