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So what is a Châteauneuf-du-Pape? Châteauneuf-du-Pape is a French wine that comes from the area located around the village of Châteauneuf-du-Pape in the Rhône wine region in southeastern France. Easy enough, but what does that mean? Unlike in the USA where we name the wines after the grape varietals, in Europe, the wines are mostly named after the area or region that it comes from, for example Bordeaux, Chianti, Rioja, etc

Châteauneuf-du-Pape is located in the Southern Rhône Valley. Let’s give a little background of the Southern Rhône Valley, one of my favorite regions in the world.

Everyone has probably heard of and tasted a Côtes du Rhône wine. Côtes du Rhône meaning 'slopes of Rhône' is the vast region, mostly around Avignon in Southern France. The best vineyards are located east of the Rhône River. Wines coming from this region are labeled Côtes du Rhône. Starting from the basic Côtes du Rhône which encompasses the whole region, the next step up is the designation Côtes du Rhône Villages, where 95 communes in the Rhône Valley are allowed to use this designation. That means the grapes must come from within the boundaries of 95 of these villages. The next step up is Côtes du Rhône Villages with the name of the specific village on the label. As of 2009, only 18 villages are allowed to put this designation on the label with strict control on the quality of the grapes. The grapes must be from the named village. The top level is then left for Crus that can call the wines after the village, such as Châteauneuf du Pape, Gigondas and Vacqueyras, etc, without the designation Côtes du Rhône on the label. The most famous Côtes du Rhône is Châteauneuf du Pape - yes, believe it or not, but Châteauneuf du Pape is essentially a Côtes du Rhône, albeit at a higher quality that has been allowed to put the village name on the bottle.

To make it easier, think of it as a dart board. The whole board is Côtes du Rhône. As you move inward, you get to Côtes du Rhône Villages. Move more towards the center and you get Côtes du Rhône Villages with the name of a specific village like Seguret, Sablet, Cairanne, etc. Get to the bulls eye and you have the Crus - Châteauneuf du Pape, Gigondas, Vacqueyras, etc.

Enough about the Rhône Valley, let’s talk a bit of history. Châteauneuf-du-Pape roughly translates to “new castle of the pope”. Rome had been the traditional stronghold of the papacy, but in the 1300s, Pope Clement V relocated the papacy to the town of Avignon. Clement V and subsequent "Avignon Popes" were known to be lovers of wines. Even though wine was made around Avignon, it was not of very high quality. The Popes chose a small village about 10 km north of Avignon close to the banks of the Rhône River, up in the hills, as their summer residence. This village then took up the name as we know it know - Châteauneuf-du-Pape. The Popes decided to plant vines on the stony land which surrounded their landholdings. For a long time the wine production remained a bit of a secret but started to become well known in the 18th century. In 1929, the wines of this region were officially recognized and became its own appellation - Châteauneuf-du-Pape.

Châteauneuf-du-Pape is made from a combination of essentially 13 grapes (more, if you break the grapes out into the blanc and noir categories). However, the most popular grapes include Grenache, Syrah and Mourvedre.

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Wine and food pairing is not an exact science. It’s more of an art. A lot of so called wine experts will tell you that your meal will be ruined if a wrong wine choice is made, but they are not the ones eating at your table. My philosophy is that a meal can never be ruined if you are drinking the wine and eating the foods that you enjoy.

When it comes to pairing wine with food, you should throw out the old rule - red wine with red meat and white wine with fish and poultry. These rules were meant when we did not have all the intricate flavors in our cuisine. With the influx of global flavors and experimentation by innovative chefs, the rules have changed. As an example, at the recent Wine, Beer and Food Festival at DeVos Place, we paired a Pinot Noir with Rainbow Trout. This raised a lot of eyebrows, but the dish with Michigan cherries and brown butter sauce complemented the cherries and red fruits of this subtle Pinot Noir. We certainly changed a lot of opinions after that dinner.

Having said this, there are a few guidelines that can elevate the enjoyment of a meal by creating harmony between the wine and food. It all starts with the basic goal of obtaining balance with the food and wine. The wine shouldn't overpower the food, nor should the food overpower the wine.

So without much further ado, here are a few basic rules of thumb for food and wine pairing. None of these rules stand on their own, but when combined, they should make for a memorable meal.

Weight and Texture: This is the most basic rule. Every wine and food pairing should start with this. The weight and texture are sensation that you get on your palate. For example, a Pinot Noir would feel lighter, while a Cabernet Sauvignon would feel heavier on the palate. You would want to pair light bodied wines with lighter food and full bodied wines with heartier and richer dishes. A dish of a Dover sole would be paired with a lighter wine to match the delicateness of the dish. A heartier beef stew may be paired with a bigger, bolder wine to match with the red meat and the richness of the stew.

Flavors: Once you have matched the weight and texture, the next step would be the flavors. When looking at flavors, one component should not overpower the other. The flavors of the food and wine can either complement or contrast each other.

When complementing the flavors, consider how the food is prepared. Delicately flavored foods pair best with delicate wines and vice versa. Look for the dominant flavor, such as the sauce, seasoning or simply the flavor of the meat or vegetable. The flavor of duck or the earthiness of a mushroom dish would pair with an earthy Pinot Noir rather than citrusy Sauvignon Blanc, while shrimp ceviche will pair better with same citrusy Sauvignon Blanc as opposed to the earthy Pinot Noir.

Contrast of flavors can also work wonders but you have to be more careful. A hot and spicy curry dish will pair great with off-dry white wines, such as Gewurztraminers or German Rieslings. A dessert wine such as Port, with strong tannins and sweetness is wonderful with a creamy and salty blue cheese such as Stilton or Gorgonzola.

Tannins and Acid:These two components are very important in a wine and have to match the food. A tomato-based pasta sauce, which has high acidity, would require a wine that can stand up to it (for example, a Sangiovese based wine like Chianti). If there is no balance between the acidity of the dish and the wine, the component with lower acidity tastes flabby and dull, while the other may taste too tart. High amounts of acidity in food, when paired with a wine that also has high acidity, will mellow the wine and make it taste richer. Similarly a wine high in tannins (for example, a Cabernet Sauvignon) when paired with a food high in tannins (for example pecans or walnuts) will make the wine extremely dry and astringent and almost undrinkable.  On the other hand, the protein in meats or cream sauces tends to soften up the tannins. So the same Cabernet Sauvignon will be incredible when enjoyed with beef with a cream sauce or cheeses.

The following are a few general pairing suggestions. This is not meant to encompass everything. I have left out sparkling wines because I think they are wonderful with everything.

General Pairing Suggestions