Lighter bodied Chateauneuf du Pape - serve with what?

ToddFrench · June 23, 2009, 4:45pm

I’ve got a few bottles of a lighter style CdP, like the '01 Guigal that has such a HUGE fan base here (kidding, obviously).

I’m having some steaks on the grill with a neighbor tonight and know he’s a fan of Chateauneuf du Pape, so I’m trying to decide if I should bring one of the bigger, more recent vintage ones, or an older one that I know is lighter bodied.

That brought up the question of what exactly would one pair with a CdP that is lighter bodied than what is typical (in the current style, which is bolder), since I’d typically go there for a nice steak as a great pairing.

steffenpelz · June 23, 2009, 4:57pm

Light bodied CDP is best served with roast herbed chicken, IMO.

Mark_Pecken · June 23, 2009, 5:01pm

Exactly.

Brian_G_r_a_f_s_t_r_o_m · June 23, 2009, 5:53pm

agree on the herbed chicken … i could also stand-by turkey or pheasant.

Jack_Bulkin · June 23, 2009, 7:14pm

Todd it will go well with a nice fennel roasted chicken or a Thai dish cooked with garlic, 5 spice, ginger and cinnamon.

Humberto_Dorta · June 23, 2009, 11:12pm

A spit bucket?

Daniel_McIntosh · June 24, 2009, 12:08am

Salmon?

jhowe · June 24, 2009, 1:20am

Think Burgundy.

Jody_Smith · June 24, 2009, 1:28am

Pork loin, rack of lamb, or a hearty cab.

Lisa_Lovullo · June 24, 2009, 4:43am

Roasted chicken or game birds, pork. IMO braised veal shanks would also work. My all-time fav companion with CdP is cassoulet, but that’s another season. It’s a delicate wine… just like you Todd.

ToddFrench · June 24, 2009, 4:07pm