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Williams-Sonoma Wine Bernard Burgaud Cote Rotie Williams-Sonoma Wine Bernard Burgaud Cote Rotie

2008 Bernard Burgaud Cote Rotie

Varietal Region Type
Syrah Rhone Valley Spicy Medium-Bodied Red
This red wraps its dark fruit flavors in finely polished tannins and sweet smoky spice, with a long mocha-tinged finish.
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Bernard Burgaud Cote Rotie

Qty
$60.00 / each
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Featured Recipe Pairing
Braised Stuffed Pork Shoulder
Braised Stuffed Pork Shoulder
An economical cut of pork becomes special-occasion fare in this country-style recipe. A stuffing of herbs and bread crumbs adds flavor and texture, and also helps to keep the meat moist by absorbing the juices at it cooks. Feel free to vary the stuffing by adding other herbs or some grated Parmigiano-Reggiano cheese.
See the recipe
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Additional Wine Information

Story
Bernard Burgaud is one of the leading vignerons, or grower-winemakers, of the Côte-Rôtie, a prestigious appellation in France’s northern Rhône Valley where wines are made exclusively from Syrah. Burgaud took over his family’s estate after the untimely death of his father in 1980, but instead of selling off the fruit from the five-acre estate as his father had, he began making it into wine. The international success of his wines has enabled him to double his vines to a still-modest size of ten acres. The small scale suits Burgaud’s meticulousness: he knows every vine on the property, and at harvesttime, every bunch of grapes comes under his scrutiny. Burgaud’s focus on the subtle differences in terroir-such as soil and sun exposure-enables him to tend to the individual farming needs of each tiny plot of vines, resulting in stellar fruit.
Sense
From the nose, expect fragrant notes of spicy cracked pepper, violets and smoked meat.
Savor
This red wraps its dark fruit flavors in finely polished tannins and sweet smoky spice, with a long mocha-tinged finish.
Serve
This Côte-Rôtie pairs well with all kinds of red meat, pork, hearty poultry and game dishes. Recipes that incorporate earthy, sharply flavored and herbal ingredients such as olives, beans, mushrooms, garlic, onions, green vegetables and herbs will complement it. Keep the seasonings straightforward to allow the wine to shine. Try Butterflied Leg of Lamb or Oven-Braised Venison Ragout, both at williams-sonoma.com.
Serving Instructions
Decant an hour before serving, and serve a little cooler than room temperature: refrigerate the decanted wine for 15 minutes. Note that Burgaud did not fine or filter this wine, meaning that sediment in the bottle is likely.
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