Fall, Thanksgiving and the flavors of Rasteau #Winophiles

The beautiful embossed Rasteau AOC Cru bottle Photo Courtesy of Inter-Rhône

Fall, Thanksgiving and the flavors of Rasteau #Winophiles

Rasteau. Perhaps it’s a name you are not familiar with. This region in the Southern Rhône has long been known for their sweet Vin Doux Naturel wines. It was just recently (2010) awarded Cru status for it’s dry red wines.

This post is a sponsored post. In conjunction with the French #Winophiles I recieved 4 bottles of wine from Rasteau as samples to taste and write about. The opinions provided are my own.


The name itself comes from the French word “râteau” meaning rake. The hills and valleys here look like the tines of a rake.

  • The Fortress in Rasteau Photo Courtesy of Inter-Rhône
  • Rolling vineyards showing the altitude in Rasteau Photo Courtesy of Inter-Rhône

The region is east of the famous Chateauneuf-de-Pape. Perspective…it is 21 miles from Avignon, at the very south of the Rhône River and 12.5 miles from Orange. Writing this out made me realize how small this area really is. This is a small medieval village with cobbled streets. Located in the Haut-Vaucluse, this little village faces south and looks to the Dentelles de Montmirail mountain range.


The name might not be familiar to you, but this is the region that inspired Cézanne and Chagall. Farmlands with orchards, olive groves and lavender fields cover this area of Provençe. Here you find ancient cities, including Rasteau.

Dentelles de Montmirail

This small mountain chain is just south of the village of Vaison-la-Romaine. Dentelles translated to English is “lace” as the mountains have a scalloped lace like feel as you look at them.

Geography, Climate & Soils

The Rasteau AOC Courtesy of Inter-Rhône
The Rasteau AOC Courtesy of Inter-Rhône

As I mentioned the village faces south. The soils differ depending on the altitude. Lower altitudes have pebble rich soils, a little further up you reach sandy marl (between 525 and 951 feet) and the highest vineyards have red and grey marl with galets, those pudding stones that the Rhône is so famous for.

  • Pudding stones in AOC Rasteau Photo Courtesy of Inter-Rhône
  • Old vines and galets or pudding stones AOC Rasteau Photo Courtesy of Inter-Rhône

As far south as they are you get loads of sunshine and it’s relatively dry. Plus the Mistral wind keeps the vines healthy. All that air keeps the vines dry and free from mold and disease. But…the vineyards on this south facing slope are arranged in a bowl or amphitheatre shape which keeps them safe from the most brutal of the winds. So they get the good breezes, not the damaging wind.

Red Rhône Blends with some rules

The wines here are made up of red Rhône varieties that you are likely familiar with, but with a couple of rules.

  • The blend must be at least 50% Grenache Noir
  • At least 20% of the wine must be Syrah & Mourvèdre (that’s 20% together)

We recieved 4 samples, each with a slightly different blend. Two of which were 2015 vintage and two that were the 2016 Vintage.

All of the wines were food friendly, made to bring to table, to share and enjoy with food and laughter.

2016 Rasteau wines from Domaine M. Boutin and Domaine La Fond de Notre Dame
2016 Rasteau wines from Domaine M. Boutin and Domaine La Fond de Notre Dame

Domaine La Font de Notre Dame 2016 Rasteau Le Chêne

This is an old family estate renamed by the sons in 2016. The Domaine has vineyards in several regions including Gigondas, Sablet and Lirac in addition to their vineyard in Rasteau.

The vineyard sits on the top of a hill at 350 meters between the Ouvèze and Aygue valleys with soil of brown marl and pebbles.Vines here average 80 years old, so they were the oldest of the samples we recieved.

The wine is Grenache driven at 80% with 10% Mourvèdre and 5% each of Syrah and Cinsault. The Grenache is grown in the gobelet style (bush style, untrellised)

The Domaine La Font de Notre Dame was the lightest bodied of the 4 Rasteau wines we tasted and was also the highest percentage of Grenache. It was bright and elegant.

Domaine M. Boutin 2016 Rasteau

Mikael Boutin, the winemaker is a 5th generation winemaker. Domaine M. Boutin is a small operation. His facility is the size of a two car garage size and he works mostly with concrete tanks. He has almost 5 acres of vines scattered over 8 parcels. The vines average 40 years old and are are varied soils and have different exposures. Regardless of the fact that they are scattered, they are all organically certified.

Mikael hand harvests and does wild yeast ferments in his concrete tanks. The wines are kept on the fine lees for 8 months (still in the concrete tanks). Wines are held in bottle for 12 months before release.

Chateau du Trignon 2015 Rasteau

Chateau du Trignon 2015 Rasteau
Chateau du Trignon 2015 Rasteau

This property had been kept for generations as a traditional farm by the Roux family, who gradually turned the focus to vineyards. In 2007 the Quiot family purchased the property, 12 acres are with in the Rasteau AOC.

This is a 60/40 blend of Grenache and Mourvèdre from vines that average 30 years in age. The grapes are de-stemed and after around 3 weeks of masceration do a 3 week indigenous yeast ferment. They age for a year in foudres and concrete.

Lavau 2015 Rasteau

2015 Lavau Rasteau bottle shot
2015 Lavau Rasteau

This wine comes from east facing stony hillsides. Harvests here are small and late. This blend in 50/50 Grenache and Syrah. Destemmed, 25 day masceration and a year of aging in mostly neutral oak.

A little on the 2015 vintage from Lavau

After a wet winter and spring, followed by a few showers in June, the vines were able to withstand the extreme summer droughts due to the water reserves. Ripening conditions were optimal with sunny days and cool nights, accompanied by a light Mistral wind. The harvested grapes showed exceptional concentration and balance.

Groupe Lavau Maucoil www.lavau.fr

Thanksgiving Pairing with Rasteau

With Thanksgiving right around the corner here in the US, I looked at these wines and determined that the flavor profiles would pair nicely with those fall foods we indulge in at Thanksgiving.

The menu

Thanksgiving flavors to pair with the wines of Rasteau
Thanksgiving flavors to pair with the wines of Rasteau

With just 2 of us, we took a simpler route than roasting an entire turkey. I found 2 turkey breast marinated and applewood smoked to cook like a pork loin, roasting it in the oven. This took my cooking time to a little over an hour, rather than the 3 or so for a full bird.

I looked to flavors that would match the wine. Herb de Provençe was a no brainer for this area of southern France and the berry notes of raspberry, blackberry and cherry noted in the wine…well I figured that adding some cranberry and making a sauce would be pretty perfect.

  • Smoked roasted turkey breast with a berry sauce, roasted mashed sweet potatoes with herbs de provençe and sauteed green beans with fried shallots, almonds & balsamic reduction.
  • Rasteau Rouge with turkey, sweet potatoes and seared brussel sprouts.
  • Thanksgiving and Rasteau

I roasted the sweet potatoes (a regular sweet potato and a purple sweet potato with sweet white flesh) in olive oil, herb de provençe, salt, pepper and a bit of nutmeg and then mashed them with butter and a dash of stock. The nutmeg brought out that bit of spice in the wines.

For our green vegetables… we did fresh green beans, cooked in butter and a bit of stock, drizzled with a balsamic reduction and sprinkled with sea salt, as well as boiled brussel sprouts, that I then sliced and pan seared to pull out the sweetness. Both of course got a dash of the herbs de Provençe,

Cheese Pairing with the Rasteau Wines
Cheese Pairing with the Rasteau Wines

We did start with a cheese platter, with a decided feminine feel. I picked up “New Woman” cheese which has jerked spices in it, and Two Sisters Gouda. We rounded this out with dried cherries, blackberries, raspberries, apple and almonds.

Honestly, all the foods paired beautifully with all of these wines. Not a bad pairing in the bunch. Tying in the fruit notes as well as the herbs and spices really made these pairings sing.


Michael found both of the 2015 wines to be more weighty and substantial. I would agree. There might be several components to this, the age, the vintage, which as we saw above was very warm and the blend. Both of these wines were simply Grenache and one other variety and the Mourvèdre and Syrah that they used can both be weighty.

I did really enjoy the Domaine La Font de Notre Dame, for exactly the reason that it was not weighty. Perhaps I was in a very Grenachey mood. I was also really enamoured by the story of MB Boutin and his 2 car garage size set up and his scattered hand picked vineyards. Mikael’s story definitely influenced my tasting and I savored visualizing his harvest while sipping the wine.

All of these wines were delicious, but they are decidedly food wines. On their own, they were fine, but not wines to sit and deeply contemplate with your nose in a glass. They are wines to pop open and enjoy with people and food. They are not showy, they are complimentary, quietly, each in it’s own way, adding to the meal and elevating the food.

These wines are in the perfect price point. Running from $18 to $25 SRP, these are wines that you can easily bring to the table to enjoy without the pressure of needing to stop and take detailed tasting notes.

For more information on these wines on social media, check out

  • Twitter: @RhoneWine
  • Instagram: @rhonevalleyvineyards, @vinsderasteau
  • Facebook: @RhoneValleyVineyards, @aoc.rasteau
  • Or search for the hashtags: #rhone #rasteau #rasteauwine #rhonewine

Or visit Vins-Rhône.com for details on wines and vineyards throughout the Rhône region

The French #Winophiles

We will be gathering on twitter under the hashtage #Winophiles to talk about the wines of Rasteau on Saturday morning November 16th. It’s early at 8 am if you are in the Pacific time zone, a more reasonable 10 am in the midwest and a luxurious 11 am on the east coast. Join us to chat about these wines and the pairings we all found!

Here is a list of the other terrific articles written on the wines of Rasteau by the other #Winophiles!

Shout out to Michelle Williams at Rockin Red Blog who was terrific in helping secure samples from Rhône Valley Vineyards for some participants (one of which was me!). Thanks Michelle!

As always be sure to follow us on Facebook, Instagram and Twitter to keep up to date on all of our posts.

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Robin Renken
[email protected]
  • Lynn
    Posted at 12:31h, 16 November Reply

    Glad to hear about the Boutin wine, I just ordered his 2017. It’d be interesting to compare ’15, ’16 and ’17 from a producer. All great years in the southern Rhone. Your food photos are scrumptious Robin!

    • Robin Renken
      Posted at 18:05h, 16 November

      Thank you Lynn! I would love to taste some older vintages. These wines balance the young and old with the Grenache making them so approachable up front, but I would really love to see how they develope. A vertical would be perfect! I hope you will share your thoughts when you taste! I also would really like to taste them side by side with some of the other southern Rhône regions to get a good comparison!

  • cookingchat (@cookingchat)
    Posted at 18:15h, 16 November Reply

    I meant to look up where Rasteau is related to CDP so thanks for covering that! The Trignon with the 40% Mourvedre sounds interesting. Everything I tried was at least 70% Grenache.

    • Robin Renken
      Posted at 18:47h, 16 November

      I only had one wine that had 80% grenache, the others were at 60% or less. I noticed a big difference depending on the percentage. The Domaine La Font de Notre Dame was lighter compared to the others. The Syrah and Mourvèdre can fill a blend quickly and become more dominant. I liked having the difference to compare. Not that I liked one more than the other…apples and oranges. I appreciated the opportunity to compare. I feel the pairings would adjust depending on the amount of grenache also.

  • Martin D. Redmond
    Posted at 00:39h, 17 November Reply

    I didn’t know about the Cézanne and Chagall connection Robin. I’m loving the Herbes de Provence bridging to maximize your opportunity for the food to pair with the wine. It all sounds delicious!

  • advinetures
    Posted at 14:50h, 17 November Reply

    A great overview and now can’t wait to get there. To think we were so close not so long ago when visiting CDP…sounds like it has the same charm and great wines!

    • Robin Renken
      Posted at 19:41h, 17 November

      As usual, so envious of your travels! I will live vicariously through your trips until I can get there!

  • Linda Whipple, CSW
    Posted at 16:50h, 17 November Reply

    Love that the La Font de Notre Dame fit your “Grenachy” mood. I was surprised by how light it was at 14.5% alc. Grenache!

    • Robin Renken
      Posted at 19:42h, 17 November

      Indeed! With all that Grenache, it was just so light in comparison with the other blends that were so much heavier with the amount of Syrah & Mourvedre. I also think that helped the acid to be higher, which perhaps helped make it still seem light with that abv.

  • Nicole Ruiz Hudson
    Posted at 18:02h, 17 November Reply

    I loved the detail about Chegall and Cezanne. Details like that put the region into much deeper context for me. Thanks so much!

    • Robin Renken
      Posted at 19:46h, 17 November

      Thanks Nicole. It helped me with my perspective on the region, as I have not visited. Also just looking at the distance from Orange and Avignon, reminded me how close things are in this region.

  • foodwineclick
    Posted at 20:30h, 17 November Reply

    I normally wouldn’t think of turkey with Southern Rhone wines, but you nailed it with the red berry sauce addition!

    • Robin Renken
      Posted at 21:46h, 17 November

      Jeff, it really was the berries and the herbs de provençe that bridged the gap with the flavors. I also was surprised out how the spice (the nutmeg in the sweet potatoes and the jerk spice in the cheese) played well with the subtle spice notes in the wine.

  • Deanna
    Posted at 21:23h, 17 November Reply

    Really excellent explanation of the terroir and corresponding pictures. I loved reading about the rake, bowl shape, painters, and seeing grapes and pebbles. So nice to hear that all your pairings worked so well! I might have to add these to the Thanksgiving table. I do agree these are food wines.

    • Robin Renken
      Posted at 21:49h, 17 November

      Thank you Deanna! These are definitely food wines. Perhaps the wines that were in the lower alcohol range for the holiday table, which I think are perfect flavor and price wise for the big family/friend event that is typically Thanksgiving.

  • Side Hustle Wino
    Posted at 22:09h, 17 November Reply

    What a great and informative read! I thought these were great food wines as well and was thinking smoked turkey would be just the ticket – I think plain roasted would be too light to work well with these.

    • Robin Renken
      Posted at 04:26h, 18 November

      Thanks! I had not thought about the fact that the meat was smoked, but yes that probably was a huge factor in the pairing working!

  • Alyse Stone
    Posted at 00:13h, 18 November Reply

    I am always searching for new wines to try with Thanksgiving dinner. It can be such a challenge. Thanks for always providing such in depth information.

    • Robin Renken
      Posted at 04:28h, 18 November

      Thanks Alyse! Do keep in mind that the turkey was smoked and the berries and the herbs de Provençe probably really helped this too work. Most of these wines might be too heavy to just pair with white meat turkey!

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