What to drink with Domaine Hauvette wines?

The cuvée Dolia from domaine Hauvette is a 100% roussanne cuvée, aged in concrete eggs, Dolia embodies tension, fullness and minerality. This white wine is dry, structured, long, with a noble bitterness on the finish. It is characterized by notes of white fruit (pear, quince), citrus (lemon zest), wild fennel, warm stone, and sometimes a floral (lime blossom, chamomile) or aniseed touch. Mediterranean sea bass in a salt crust, served with celery root purée and a drizzle of lemony olive oil. This dish highlights the wine's saline purity and mineral length, in dialogue with the grape's herbaceous, zesty notes. The texture of the fish matches the natural roundness of the Roussanne, and the salt reveals its depth.

Cornaline du domaine Hauvette is a blend dominated by syrah (majority), with grenache and cabernet sauvignon, Cornaline is the domaine's flagship red cuvée. This powerful, refined wine, driven by remarkable freshness, displays aromas of blackberry, black pepper, leather, licorice, garrigue, and sometimes a touch of smoke. This is a straightforward, precise wine with an elegant structure and racy tannins. A roast pigeon with reduced juice, served with parsnip mousseline and chard. The gamey side of the pigeon meets the dark, earthy notes of the wine, the mousseline coats the structure, and the chard adds a vegetal bitterness that resonates with the freshness of the wine. This pairing allows the Carnelian to express itself without being overpowered.

Roucas is the cuvée made from the estate's young vines. An ideal match for Roucas is found in simmered, vegetal southern cuisine, which reflects both the wine's warm character and freshness. An emblematic dish would be a tian of candied vegetables in olive oil, served warm, accompanied by suckling lamb lightly roasted with Provencal herbs.

Améthyste is a more immediate cuvée, often made from cinsault, Améthyste is a red of great finesse, with a fruitier, more digestible profile, but still imbued with uprightness. Aromas of red fruits (raspberry, cherry), sweet spices and thyme, with a fresh, slightly extracted palate. A ratatouille confit with fresh herbs and new olive oil, accompanied by grilled pork tenderloin. The wine's suppleness matches the sweetness of the simmered vegetables, while the garrigue notes harmonize naturally. The lightly grilled white meat doesn't dominate the wine, but supports it in structure.

Petra is Domaine Hauvette's rosé. A rare cuvée from the estate, Petra is often made from Cinsault or Grenache in a fluid, almost Burgundian style, very pure and airy. It embodies an even lighter, more delicate reading of the terroir, with aromas of red berries, violets and brambles, and a fresh, infused mouthfeel. A pâté en croûte of poultry and duck liver, accompanied by a mesclun salad with walnuts. This traditional yet elegant dish brings out the wine's delicate, infused character, and provides a fine transition between rusticity and finesse. Petra, with its lightness, enhances the dish's aromas without ever weighing them down.