Food and wine pairing :Côte Roannaise wines

The Domaine Sérol and the domaine des Pothiers, two emblematic producers of the appellation, work in organic and biodynamic agriculture to offer expressive wines that perfectly translate the character of the terroir. Let's find out how the wines from these estates pair with different culinary specialties.

Red wines from Côte Roannaise, mostly made from Gamay Saint-Romain, are distinguished by red fruit aromas (cherry, raspberry, redcurrant) and spicy notes, with refreshing acidity and supple tannins. Their light, elegant profile, sometimes fleshy depending on the cuvée, makes them perfect for refined yet relaxed food-wine pairings.

The Domaine Sérol, run by the Sérol family for several generations, is renowned for its Gamay wines that combine freshness, finesse and complexity. Cuvées such as "Eclat de Granite" and "Les Millerands" aptly reflect the granite terroir and the purity of gamay aromas. These wines are ideal with charcuterie and regional dishes such as a plate of dry sausage or cured mountain ham. The wine's liveliness enhances the flavor of charcuterie while lightening its fatty texture.

Serol's reds also go well with roast poultry dishes, such as herb-roasted free-range chicken. The fruity, spicy character of the Gamay harmonizes well with the lightly caramelized flavors of the poultry, while the acidity adds a touch of freshness.

The Domaine des Pothiers is a perfect match for a roast chicken.

The Domaine des Pothiers, run by Romain Paire, also stands out for its Côte Roannaise gamay wines. The domaine offers cuvées marked by beautiful concentration and great aromatic expression, such as "Rézinet" and "La Chapelle". More structured, these wines are ideal for stewed meat dishes. A Domaine des Pothiers wine will be excellent with boeuf bourguignon or rabbit stew: the natural acidity of Gamay balances the richness of dishes in sauce, while the supple tannins and red fruit aromas enhance the flavors of simmered meats.

For an original pairing, also try a Domaine des Pothiers gamay with a cheese like Fourme de Montbrison. This local blue cheese pairs perfectly with the light structure of the wine, which balances the creaminess of the cheese without overpowering its subtle flavors.

Although reds predominate, some estates, including Sérol and des Pothiers, also produce white and rosé wines in small quantities. These cuvées are characterized by their freshness and minerality, due to the granitic terroir.

The white wines of Côte Roannaise, often made from grape varieties such as viognier or marsanne, offer notes of white flowers, white-fleshed fruit, and lovely acidity. These wines go particularly well with light dishes such as scallop carpaccio or trout with almonds. The freshness and minerality of the white underline the delicacy of the seafood and balance the nutty notes of the almonds.