Movie & Wine Pairing

wine

Domaine du Vallon 2014
Côtes-du-Rhône-Villages AOC Plan de Dieu, France

Foreign Correspondent (1940)
WEDNESDAY, JULY 12 @ 10:30 PM
WEDNESDAY, AUGUST 30 @ 04:00 PM

Joel McCrea stumbles onto a dangerous international conspiracy at the dawn of World War II, in one of Alfred Hitchcock’s most satisfying political thrillers. The film has aged gracefully just as the acclaimed and cherished red wines from the southern Rhône Valley have done for centuries. Voluptuous dark fruit flavors and wild herb notes complement a film of vivid black and white photography and unforgettable intrigue.

THE WINE

Robert Parker has called the Rhône Valley’s reds “the most underrated great wines of the world.” This acclaimed find from Hugues Meffre (below) is your perfect taste. His family’s crafted wine here since 1550. From their estate in Plan de Dieu, just north of the village of Châteauneuf-du-Pape, this is a heady mix of the same grapes (including Grenache and Syrah), with black-fruit and herb flavors. It sports a gold and silver medal from two of the Rhône’s top wine shows, where competition is fierce.

THE REGION

“Some of the most energetic and thoughtful wine producers of France are based within this appellation,” says The Oxford Companion to Wine , of Côtes-du-Rhône-Villages. Within this region, 20 villages are allowed to append their own name to Côtes du Rhône-Villages on the bottle label (an important quality cue that implies fuller flavors in your glass). Plan de Dieu is not far from storied Châteauneuf-du-Pape, with which it shares many ideal vineyard conditions.

THE VINEYARD

Drawing on his family’s 460-plus years of winemaking know-how, Hugues Meffre hand selected only the ripest, old-vine grapes for his 2014. As you’d find in Châteauneuf, his vineyards are full of flavor-boosting galets , large, flat ‘pudding’ stones that act as natural radiators. They trap daytime heat and release it to the vines at night, helping to ripen grapes to perfection.

WITH FOOD

 They love to hunt in the Rhône, where this mouthfilling red would be paired with wild game. Why not try a simple, delicious venison recipe? Sear well-salted tenderloins (medium rare is ideal) and serve them with a morel or porcini mushroom sauce. Throw a little Port in there for extra oomph. Vegetarian? Try it with rich lentil casseroles, or a hearty tomato and potato stew.

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