Costières de Nîmes
Young vines planted on pebbles in Costières de Nîmes
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Dear wine lovers,
At the southern part of Rhone Valley and at the edge of Languedoc are planted vines of Costières de Nîmes* appellation.
***Actually attached to Rhone valley wines because of the influence of the River that used to cover this area, this place offers various terroirs including ones with the well-known pebbles famous in Châteauneuf du Pape, permitting a better draining on these sandy soils***.
Red and rosé are produced in about the same proportions. They are mainly based on a Syrah-Grenache blend with also some Carignan for the reds and some Cinsault for the rosés. The reds can be drunk "on the fruit" young, especially when made with a short-carbonic maceration from Carignan or will age nicely up to 8-10 years, especially for the 2005, 2003 and 2001 vintages. The roses are dry and elegant with some hints of cherry and that's the ones I would advice you to pair with this fresh goat cheese quiche, deliciously made by my wife Kristi.
Wines from Costières de Nîmes are mostly very fairly priced so don't hesitate to select an Estate vineyard like Château Roubaud, Domaine de Campagnol "Gourmandise" red or its famous rosé "Sous la Tonnelle" , Château Mas Neuf or at last Château Belle Coste, a typical family own vineyard since 1860 that is worth the visit.
Cheers,
Jean-Marc Espinasse
Any comments, edits are very welcome at contact@french-wine-a-day.com
PODCASTS :
Listen to this whole edition in French (allow some delay depending on your speed internet connection)
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*Listen to "Costières de Nîmes"
A complete informative book on Rhône valley wines, including Costières de Nîmes :
** Kristi's fresh goat cheese quiche :
Ingredients :
One store-bought pie shell
Fresh goat cheese (enough to cover the bottom of the bottom of the quiche mold)
Fresh mint
Two eggs
One container of sour cream
Roasted pine nuts
Salt and pepper
Provence herbs
Preparation :
Cover the dough with sliced fresh goat cheese
Scissor the mint over the cheese
Add the roasted pine nuts
In a bowl, mix eggs, cream, salt, pepper and a pinch of Provence herbs. Pour over the cheese.
Bake for 20-25 minutes in a pre-heated oven at 390° F (200° C)
Serve hot and enjoy with rosé wine
***Rattaché en fait aux vins de la vallée du Rhône de part l'influence de la Rivière qui couvrait autrefois cette aire, ce lieu offre des terroirs variés, incluant ceux avec les biens connus galets roulés fameux à Châteauneuf du Pape, permettant un meilleur drainage sur ces sols sableux***.
See Costières de Nîmes on a French wine map
