Estates
13 December 2017 News

Men’s Fitness magazine lists the Top 20 holiday wines under $20 describing the Guigal Cotes du Rhone rouge as “an intensely aromatic experience…goes perfectly with charcuterie” See the list here.

 
12 December 2017 News

Top 15 wines at Whole Foods to “…knock your socks off” listed on PopSugar. “Super values…perfect for charcuterie or holiday dinner.” We couldn’t agree more. Full list here.

 
11 December 2017 News

“We are a very humble appellation but we refuse to produce humble wines. We produce exceptional wines.” From the legendary Philippe Guigal, 3rd generation winemaker at E. Guigal. See full article here.

 
4 December 2017 News

Chef Jamie Bissonnette discusses the best way to create a Charcuterie board for the holidays and what to pair with it (Guigal, of course). Read here

 
1 December 2017 News

2 wines from Guigal and 2 wines from Tommasi among a list of wines reviewed by Michael Hastings (no relation to Eric) in the Winston-Salem Journal. Perfect for the upcoming holidays! See list here

 
20 November 2017 News

In this Edible Manhattan post, Chef Jamie Bissonnette explains his techniques for creating the perfect charcuterie board and what wines to drink with it. Article here

 
17 November 2017 News

Yesterday evening chef Jamie Bissonnette, of Saucisson de Guigal fame,   joined Vice’s editorial staff at their offices for a happy hour with the Munchies food team. Guigal wines took center stage at the casual tasting, as Jamie walked the m through his favorite charcuterie and wine pairings, as well as executing a live demo of his recipe for Saucisson de Guigal Fried Rice, all over a delectable spread of various types of charcuterie.

 
13 November 2017 News

A brief synopsis of our events at Toro NYC featuring the Saucisson de Guigal, the Cotes du Rhones and Chef Jamie Bissonnette. Read here

 
2nd November 2017 News

Scott Harper, one of Kentucky’s two Master Sommeliers, writes a piece on wine for the holidays and recommends Guigal Cote-Rotie “Chateau d’Ampuis” 2012 for its “Ethereal nose of red and black fruits…violets and cured meats.” See the whole article here.

 
30 October 2017 News

As listed in the current Beverage Media issue, E. Guigal and celebrated Boston-based chef Jamie Bissonnette partnered to create a custom saucisson to pair with Guigal wines. Chef Jamie used the Cotes du Rhone 2015 blanc wine in the production of the saucisson. Trade an media events were held at Toro in NYC, where Jamie is a partner.

We find that this wine pairs best with a classic Saucisson Sec from Lyon. Very close in proximity, the saucisson from Lyon – generally made with wine, garlic, spices and pepper – is a perfect accompaniment to the savory, terroir-driven wines from the Rhone Valley.