Mathilde Chapoutier Selection: discover the perfect food and wine pairings for summer

Mathilde Chapoutier Selection: discover the perfect food and wine pairings for summer

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For Mathilde Chapoutier, wine is a never-ending adventure. Terroirs are told through encounters, appellations come to life. A passion driven by pleasure and the constant desire to discover more and more. Red wine, white wine or rosé wine, in this article, we'd like to reveal our Mathilde Chapoutier Sélection food and wine pairings for tasty, gourmet summer meals.

Red wines

Aurado, AOP Côtes-du-Rhône

A blend of Grenache and Syrah, Aurado is a generous red wine born on a terroir of limestone platelets and loess, guaranteeing a balanced supply of water. The Syrah adds fruitiness and suppleness.

Vinified in concrete vats for four weeks, it develops an elegant structure. The temperature is controlled throughout fermentation, then raised at the end of vatting to refine the tannins.

Its brilliant garnet-red colour with hints of violet heralds a powerful, intensely fruity nose. On the palate, the attack is fresh, with red fruit dominating, underpinned by smooth tannins. The finish is long and slightly smoky, with a hint of liquorice.

We recommend that you drink this wine during the year, to enjoy all its aromatic freshness. It goes perfectly with dishes such as grilled veal chops, roast rack of lamb or a platter of cold meats. The tenderness of the veal blends gently with the structure of the wine, while the aromas of the rack of lamb, spiced up with herbes de Provence, bring out its spicy notes. A generous platter of charcuterie will bring out all its freshness and fruitiness. A classic, authentic pairing that enhances the conviviality and delicacy of the moment.

Emmarina, AOP Languedoc

A blend of Grenache and Syrah, Emmarina is a red wine that flourishes on south-facing limestone scree, giving the vines warmth and concentration. The grapes are harvested when perfectly ripe, then vinified variety by variety in concrete vats for three to four weeks. The wine is aged for 6 months in concrete vats.

The colour is a deep dark garnet, almost black. The nose is intense and sanguine, with aromas of blackcurrant and ripe raspberry. The palate is full and powerful, dominated by ripe fruit and sweet spices. The tannins are very present, but remain silky and delicate.

Emmarina should be drunk between 16 and 18°C to bring out all its complex aromas. This red wine is the perfect accompaniment to marinated beef kebabs, where it will bring out the grilled and spicy notes, or a melting osso bucco, where the tomato flavours and generous texture are a perfect match for the richness of the wine. Emmarina can be enjoyed now, but will also evolve elegantly over 3 to 5 years in the cellar, developing more complex, mellow aromas over time.

Rosé wines

Solèdre Rosé, AOP Duché d'Uzès

A blend of Grenache noir and Cinsault, this elegant rosé draws its character from the clay-limestone soil. After a short cold maceration on the skins, fermentation takes place at low temperature, in a protective atmosphere, to preserve the aromatic intensity of the fruit. The wine is then matured in stainless steel vats for 5 months.

To the eye, the wine is pale and brilliant, with delicate bluish tints. The nose is seductive with its powerful aromas of crushed strawberries, citrus fruit and floral notes. On the palate, the wine stands out for its finesse and balance: notes of violet and fruit are prolonged by a lively acidity that prolongs the pleasure.

Serve chilled, between 10 and 12°C, this wine is perfect for a convivial moment with friends, accompanied by grilled chicken with Provençal herbs, or for something more subtle, with courgette flower fritters stuffed with mozzarella and sardines. The sunny flavours of the herbed chicken echo the fresh, floral aromas of the wine, while the delicate, iodised fritters reveal its finesse. These summery dishes are both delicious and elegant, and bring out all the liveliness of Solèdre Rosé.

Orsuro, AOP Côtes-de-Provence

This refined wine is made from a harmonious blend of southern grape varieties - Grenache, Cinsault, Syrah and Rolle - grown on clay-limestone soils and mechanically harvested at night to preserve all their freshness. Low-temperature fermentation brings out the full aromatic richness of the grapes. The wine is then matured in stainless steel vats for 5 months.

To the eye, the wine is a limpid pale pink colour with purple highlights. The nose is beautifully complex, combining peach, citrus and exotic fruits. On the palate, the attack is full and greedy, evolving towards notes of white-fleshed fruit, carried by a delicate sweetness balanced by fine, structuring acidity.

To be enjoyed chilled, between 10 and 12°C, this rosé wine is the perfect accompaniment to a southern buffet or a barbecue with friends, and will stand out with a beef carpaccio with Parmesan shavings. The wine's aromatic richness is a perfect match for the diversity of Mediterranean flavours, while its freshness goes perfectly with grilled meats and spicier seasonings. More unexpectedly, the beef carpaccio reveals all the finesse of the wine: the tenderness of the meat and the strength of the Parmesan harmonise with its fruity sweetness and subtly acidic finish. These dishes are both gourmet and refined, perfect for enhancing summer cuisine.

White wines

Melidao, AOP Rias Baixas

Made from vines over 50 years old, this white wine reveals all the finesse of the Albariño grape variety. Hand-picked at optimum ripeness, 85% of the grapes are then vinified in stainless steel vats and 15% in new French oak barrels (500 litres). Three months' ageing on the lees with weekly stirring of the lees adds complexity to the wine.

Its pale yellow colour with green highlights is bright and brilliant. The intense nose combines white fruit (notably peach), lemon zest, honeysuckle and a fine minerality typical of granite soils. On the palate, the balance is remarkable: lively acidity counterbalanced by a slightly creamy texture, for a wine that is as fresh as it is elegant.

Ideally served between 8 and 10°C, this wine is the perfect accompaniment to a seafood dish, and a delicate match for a sea bream ceviche. Its lively acidity and minerality go perfectly with the iodine and freshness of the fish. The crispness of the marinated fish, enhanced with zest and fresh herbs, echoes the aromatic intensity of the Albariño. This is a wine and food pairing of finesse, tension, freshness and elegance, which sublimates the sea to perfection.

Solèdre White, AOP Duché d'Uzès

This bright, aromatic white wine is made from a blend of typically southern grape varieties grown on clay-limestone soils. The grapes are harvested at night to preserve their freshness, then carefully vinified: de-stemming, cold skin maceration, gentle pressing and low-temperature fermentation in stainless steel vats, all protected from oxidation. Maturing for 5 months on fine lees adds texture and complexity.

Its brilliant golden yellow colour heralds an intense nose, dominated by ripe apricot and enhanced by exotic fruit. On the palate, the attack is powerful, with ripe fruit expressing itself with fullness. The wine's roundness, typical of Viognier, is perfectly balanced with a lively freshness, leaving a harmonious, iodised finish.

This bright, aromatic white wine, served between 10 and 12°C, lends itself to both convivial and refined pairings. It is perfect as an aperitif with antipasti, such as tomato confit, Kalamata olives or tapenade, where the freshness of the wine balances the richness of the Mediterranean flavours. More audaciously, it complements a fillet of red mullet with a citrus butter. The roundness and creaminess of the Viognier enhance the delicate texture of the fish, while the freshness of the wine brings out the liveliness of the citrus fruit. A perfect balance between richness and freshness, which magnifies both the sea and the cuisine of the sun.

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