Drink of the Week: E. Guigal Crozes-Hermitage, 2006

This week, we’re featuring one of the Guigal wines that was showcased during a very special evening at Raymonds Restaurant two weeks ago.

Tom Beckett and the crew at the restaurant teamed up to prepare a delicious evening to show off the wines of E. Guigal along with some delectable eats by chef Jeremy Charles, silver-medal winner of the Gold Metal Plates championship. The menu, pictured below, was an exploration of that mouth-watering and often under-rated meat: pork. Yes, that’s right, we had a five-course meal in which the only meat was pork, and it was absolutely divine! House-made pork terrine and guanciale, bacon, braised pork shoulder and local blood pudding… it was wonderful to taste the variety of flavours that came from this locally-sourced meat.

The absolute highlight of the menu was the house-made pasta, which was permeated with the smokey and salty flavours of the bacon and guanciale. Simple and splendid. I’d love it to be added to the permanent menu at Raymonds!

Our menu for the evening, featuring Guigal wines paired with Jeremy Charles' creations.

Our favourite wine of the evening was this Crozes-Hermitage by E. Guigal which went excellently with the smokey flavours in the pasta dish. With peppery scents and a hint of berries, this wine has a deep ruby colour and refined tannins. It would also pair well with lamb, game and smokey cheeses.

Needless to say, we went straight to our local purveyor and grabbed a few bottles for future enjoyment! This wine is ready to be enjoyed right away, or can be cellared for up to 10 years.

Cheers to a great weekend!

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1 Response to Drink of the Week: E. Guigal Crozes-Hermitage, 2006

  1. Stefan Potoczny says:

    I too agree that the pasta dish should become a permanent fixture on the menu at Raymond’s. Another wonderful evening of food and wine to add to the others!!!

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