Gérard Bertrand is one of the most outstanding winemakers in the South of France, where he owns numerous estates among the most prestigious crus of Languedoc-Roussillon. Named in 2012 as the IWC Red Winemaker of the Year and Wine Enthusiast’s European Winery of the Year, he is known locally as the “King” of the Languedoc.
We have taken a closer look at some of the dishes that are best paired with Gérard Bertrand‘s wines.
Gris Blanc is an original rosé with a very pale pink colour plus grey and whitish tints. The vines are ideally in Tautavel area, between Mediterranean Sea and Pyrenees mountains, 30 km north to Perpignan in the South of France area. The dry and sunny terroir enables Grenache, the emblematic grape variety of the Mediterranean, to express its best aromas.
The palest of salmon pinks, this is a wonderfully pure, fresh flavoured wine, with vibrant fruit aromatics. The fruity characters are echoed on the palate, which has a lovely minerality and a zesty finish.
As a food pairing we recommend you serve it with oysters, or alternatively with other forms of seafood and shellfish.
The Domaine de Cigalus ‘Cigalus Rouge’, Aude Hauterive is entirely cultivated following the principles of biodynamics. This estate benefits from a warm and sunny Mediterranean climate, allowing an advanced maturation of all the grape varieties.
The wine has especially delicate tannins and on the nose shows jammy black fruits, liquorice, spices and truffles. It is best to let the wine breath, allowing the aeration to result in the perfect expression of this wine.
The perfect pairing is a local Languedoc dish – Cathare square of lamb, herbs, mashed potimarron and braised seasonal vegetables.
Château La Sauvageonne ‘La Villa Rosé’ is backed by the gates of Causses du Larzac, covering an area of 57 hectares at an altitude between 150 and 350m. The topography and the diversity of the vineyard’s soil, which is composed of Ruffles, sandstones and shales, brings a unique freshness to this wine.
Notes of crushed strawberries, sweet spices and flowers, the mouth is fresh, and is characterised by a velvety grain from red grape varieties and brioche notes from white grape varieties.
The wine pairs just as well with simple dishes such as seafood, as it does with complex dishes. A perfect dish to accompany this Drinks Business Rosé Master, is a rosé pork medallion stuffed with candied red fruits, roasted potatoes.