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Food Pairings for Domaine Rouge-Bleu Côtes du Rhône Mistral
Wine Spectator (91 rating): "This has impressive depth, with a very solid core of blackberry and macerated currant fruit, layered with dark, alluring toast, smoked applewood, tar, melted licorice and mineral. The long, muscular finish is round and integrated, but still needs some time to stretch out fully. Grenache, Syrah, Mourvèdre and Roussanne. Drink now through 2011." (04/09) From K&L Wine Merchants' review: "Domaine Rouge-Bleu is definitely a name to watch on the Rhone Valley radar. In 2006, Jean-Marc Espinasse and his American wife, the writer Kristin Espinasse, acquired approximately 20 acres of vines, along with a 400+ year old farm house near the Côtes du Rhône village of Ste Cecile les Vignes. After anointing the property Domaine Rouge-Bleu, they promptly set about the task of making delicious natural wines with tons of heart and soul. With the generous help of a small army of French and American friends, a winemaking uncle (Jean-Claude Vidal at Château Banneret in Châteauneuf-du-Pape), and a great blog chronicling the trails, tribulations and fun of making wine in the south of France, team Rouge Bleu has hit the ground running. The domaine's top cuvee, "Mistral" is composed of 71% Grenache, 19% Syrah, 8% Mourvedre and 2% Roussanne. Big, rich and savory, this over-achieving Cotes du Rhone should be a mandatory requirement for your next Provencal meal, which might include beef sirloin with fresh herbs or roasted pork loin with sage."
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