Wine Review: E Guigal Cotes du Rhone 2020 - A quality Cotes du Rhone

[@stevenholt4936]

Thanks, David. One of my go-to wines; I always have two or three bottles in the rack. I drank my last '19 a few months ago and will move on to the 2020s next. My only issue is the high alcohol but, other than that, as you say, excellent value. The equivalent white is very good too and usually viognier-heavy, which suits me.

[@winesearcher]

Clearly a step up from your average Cotes du Rhone - see how you get on with the 2020.

[@BDCF100]

Domaine Pegau Chateauneuf du Pape reserve! my favorite.

[@winesearcher]

Can't disagree with that as a preference, but this is a quarter of the price, so stacks up pretty well in value terms!...

[@geerath001]

Comprehensive! Wonderful. Thank you for sharing

[@winesearcher]

Thanks for saying so.

[@stbu900]

💯

[@onetopcookie]

Great review of a nailed on daily classic David... Can I ask though, I have always assumed the producers name was pronounced without the W sound, more like "Gey gal" than "Gwee gal"... You're far more connected and qualified than I am so I am asking, respectfully, if my old assumption is incorrect...? Still have a 2015 of this tucked away... should be interesting... 🙂

[@sebastianburch7107]

I've always said Ghee-gal because I thought it was similar to the name Guillaume!

[@winesearcher]

No, reference to an online pronunciation guide suggests you are probably more accurate than me on this Gee-gal is probably a better pronunciation - thus my apologies to Philippe and Marcel!

[@onetopcookie]

@@winesearcher it's funny in a way, but as English, or Brits, we're taught often that a U makes a W sound, of which there are many examples... But in French, that doesn't exist the same... remember the French for "what time is it" for example: "Quelle heure est-il", amongst many others... Ironically, few British wine lovers mispronounce Ch.d'Yquem, oddly... 🙂

[@ricknelsteel]

Yes, always really good. The 16 was special.

[@VinoVistara]

thank you David! Could you share any pairing ideas for this vintage?

[@winesearcher]

My first thought are lamb shanks or an Irish stew as the marbled fat of the lamb would be a lovely balance for the wine's richness and structure. However I wonder if the wine's spices might pair better with a richer meat such as venison, perhaps a venison casserole? Possibly also kangaroo or ostrich steaks.

[@winesearcher]

Our website makes some fancier suggestions, I like the idea of a Charcuterie and cheese starter of Dry-cured jambon de Bayonne, beech wood smoked Barbary duck, potted pork rillettes, Rosette de Lyon cured saucisson and Brittany Camembert baked with shallot & raisin chutney - I think the duck sounds like a particularly good match with its smokiness and richness.

[@VinoVistara]

@@winesearcher sounds great!