2012 Vieux Telegraphe Grenache, Syrah, Et Al, La Crau Recipe

1. Inspect & Rest

Store the bottle upright and bring it to serving temperature before opening. For a 2012 Châteauneuf-du-Pape style wine like Vieux Télégraphe La Crau, aim for 16–18°C (60–64°F). Remove from a cool cellar or refrigerator 30–60 minutes before serving to approach this range.

2. Open the Bottle

Use a corkscrew to carefully remove the cork. Inspect the cork for signs of age or seepage (slight staining is normal for older bottles). Smell the cork briefly for any musty or fault notes; a clean cork usually indicates a sound bottle.

3. Decanting

Hold the bottle to the light and slowly pour the wine into a decanter in one smooth motion. Decanting is recommended for a 2012 vintage to allow the wine to breathe and to separate any sediment. Pour steadily until you see sediment approach the neck; stop and leave the last ounce in the bottle. Let the wine sit in the decanter for 30–60 minutes. Taste after 30 minutes and again after an hour to observe the development of fruit, spice, and tertiary notes.

4. Temperature Check

If the wine feels cooler than 16°C, let it warm in the decanter a bit longer. If it is warmer than recommended, briefly place the decanter in a cool spot or transfer to a chilled carafe for a few minutes, checking with a wine thermometer if available.

5. Pouring

Pour 100–150 ml per glass (approximately 5–6 oz) into large red wine glasses. Fill to the widest part of the glass to allow the aromas to concentrate. Serve immediately but encourage guests to swirl and take small initial sips to evaluate aroma and structure.

6. Use large, tulip-shaped red wine glasses or Bordeaux-style stems to showcase the aromas of Grenache and Syrah. Wipe the rim of each glass with a clean cloth or a small splash of room-temperature water to remove any dust. Place glasses on the table and ensure comfortable spacing for swirling.

7. Provide a small spittoon or tasting bowl if a formal tasting is planned. Otherwise, provide water and plain crackers or bread so guests can cleanse their palates between sips and pairings.

8. Roasted Lamb Chops

Season racks or individual lamb chops with salt, pepper, minced garlic, and chopped rosemary. Sear in a hot skillet with olive oil for 2–3 minutes per side until browned. Finish in a preheated 200°C (400°F) oven for 6–10 minutes depending on thickness and desired doneness. Rest 5 minutes, then serve alongside the wine. Lamb's savory richness complements the Grenache fruit and Syrah spice.

9. Slow-Braised Beef Short Ribs

Brown well-seasoned short ribs in oil, remove and sauté mirepoix (onion, carrot, celery) until softened. Deglaze with a splash of red wine or stock, return ribs, add beef stock to cover halfway, and braise in a 160°C (325°F) oven for 2.5–3 hours until very tender. The wine's structure and earthy notes pair nicely with braised beef.

10. Herb-Roasted Root Vegetables

Toss carrots, parsnips and potatoes with olive oil, salt, pepper, and thyme. Roast at 200°C (400°F) for 30–40 minutes until caramelized and tender. These vegetables provide a sweet-earthy counterpoint to the wine's ripe fruit and garrigue notes.

11. Cheese & Appetizers

Serve aged Comté or Manchego in thin slices with olive tapenade or ratatouille on toasted baguette. The fat and umami in aged cheese play well with the wine's savory and spicy elements.

12. Keep a small pitcher of room-temperature water available for guests to rinse or refresh glasses between different foods or later pours. Have a clean cloth handy to catch any drips when pouring from the decanter.

13. If leftovers remain after the tasting, re-cork the bottle (use the original cork or a vacuum stopper) and store upright in a cool place. For best quality, consume within 2–4 days after opening; the wine has some aging and may oxidize more quickly once open.