10 oz, Tajima Wagyu & Angus cross, intricately marbled, luxuriously smooth finish. Gérard Bertrand Cigalus Rouge, Languedoc-Roussillon, France juicy berries & soft oak

WAGYU SIRLOIN CAP

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

THIS IS A SPIRITED BOTTLE OF GIGONDAS. A SMALL PRODUCER WHO FARMS WITH MAD INTEGRITY. IT IS FULL BODIED BUT THE UN-OAKED COMPONENTS ADD COMPLEXITY, SPICE AND SILK.

Remove the foil and inspect the cork to ensure it’s intact and free of seepage. Use a waiter’s corkscrew to gently remove the cork. Keep the bottle upright until ready to decant.

Inspect & Open

This Gigondas is full-bodied with a mix of un-oaked and oaked components; decant for 45–60 minutes to allow the wine to open and let any sediment settle. Pour slowly into a decanter in one steady stream. If you don’t have a decanter, pour into large wine glasses and allow them to breathe for 30–45 minutes.

Decanting

Serve slightly below room temperature: aim for 16–18°C (60–65°F). If the wine is warm, chill 10–15 minutes in the refrigerator before opening; if too cold, let it sit in the glass for 10 minutes to warm slightly.

Serving Temperature

Use large-bowl red wine glasses (Bordeaux style) to focus aromas. Pour 120–150 ml per glass for tasting, or up to 180–200 ml for standard pours. Hold the glass by the stem, swirl gently, then sniff before tasting.

Glassware & Pouring

Provide a small glass of water for each guest to rinse and cleanse the palate between sips or pairings.

Palate Cleansing

Select a large wooden board or platter. Arrange items in clusters rather than lines to create visual appeal. Leave space between cheeses and meats so guests can easily serve themselves.

Prepare Board

Slice the baguette into 1 cm slices and arrange in a fan. Thinly slice the hard cheese into bite-sized pieces and place wedges of the soft cheese with a small spreading knife. Fan out the salami and prosciutto into small piles.

Slice & Portion

Put olives in a small bowl and place cornichons nearby. Scatter toasted nuts and fresh fruit on the board. Drizzle honey beside the creamy cheese for guests who want a sweet-salty contrast.

Add Accents

Bring the decanted Gigondas to the table and pour into glasses as described above. Encourage tasting combinations: try the wine with aged hard cheese to emphasize structure and savory spice, with soft creamy cheese to appreciate silky texture, and with cured meats to highlight the wine’s spice and oak interplay.

Serve With Wine

Suggest guests look for full-bodied texture, concentrated dark fruit, garrigue (herbaceous) notes, black pepper and spice, and a silky finish from the un-oaked components. Note how the wine evolves after 30–60 minutes of air exposure.

Tasting Notes Guidance

2022 Gigondas, Mas des Restanques (bottle)

Wine decanter (or large glass pitcher)

Water (for glass rinsing and palate clearing)

Wine glasses (Bordeaux or large bowl style)

Cured salami or saucisson

Prosciutto or jambon cru

Aged hard cheese (Comté or aged cheddar)

Creamy goat cheese or Brie

Olives (mixed)

Cornichons or pickled vegetables

Rustic baguette or country loaf, sliced

Fresh figs or grapes (optional fruit)

Honey (for drizzling on cheese)

Toasted walnuts or almonds

2022 GIGONDAS, MAS DES RESTANQUES, RHONE

CREMANT DE BOURGOGNE, BRUT ROSE

PROSECO ROSE' (ORGANIC), TASI

PROSECCO, BENVOLIO, ITALY

2011 LOUIS NICAISE, PREMIER CRU (MAGNUM)

2013 DOM PERIGNON, BRUT

2012 HENRIOT, ROSE' MILLESIME

Make 2022 GIGONDAS, MAS DES RESTANQUES, RHONE Recipe in just 1h . THIS IS A SPIRITED BOTTLE OF GIGONDAS. A SMALL PRODUCER WHO FARMS WITH MAD INTEGRITY. IT IS FULL BODIED BUT THE UN-OAKED COMPONENTS ADD COMPLEXITY, SPICE AND SILK.

2022 Gigondas, Mas Des Restanques, Rhone Recipe

Descriptors

Tasting Notes

Food Pairings

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