Wine of the Sunday. This southern white wine will be a popular companion to the artichoke soufflé.
To tame the bitterness of the artichoke, a white wine will be a good choice. If you serve this soufflé accompanied by diced ham, poultry or pork, it will then win to be associated with a rather warm white like this rib-du-rhône The devils of the field of Espiers.
Based in Vacqueyras (Vaucluse), Philippe Cartoux has created his own farm
in 1989. It produces coastal-villages, Gigondas and Vacqueyras. In bio for 22 years, biodynamic most often. Guided by the passion of wine.
On the ten hectares of the estate, only one is devoted to local white grape varieties such as clairette (40%), roussanne (40%), viognier and bourboulenc that go into the assembly of this wine produced to 5,000 bottles. "The aging is done on the lees (one part in tank, the other in barrel) in the Burgundy way to gain fat and minerality," says Philippe Cartoux. It also states that "this wine contains only 17 mg / l of sulphites, a low rate that avoids distorting aromas". And below the limits imposed by the organic certification (120 mg / l) and the Demeter label (70 mg / l).
In the glass, the liquid is light gold. The nose is full of yellow fruit (apricot) with slight brioche notes. In the mouth, it displays a beautiful minerality that brings freshness to this rich and full-bodied wine. Minerality that we find in the final, of good length. A harmonious harmony with our soufflé and with the artichoke in particular.