If you’re looking to add a little French flair to your next grilled cheeseburger, this is the right bottle. But don’t stop with just the wine--melted gruyére, pickled onion and lots of mustard on a rare/medium-rare herb infused patty will love the accompaniment of a rich sun-drenched red with just the right amount of herb, spice and smoke itself.
If you’re feeling adventurous and need a reliable palate cleanser, open a bottle of this next time you find Andouillette on your plate. But don’t forget the mustard! Bois d’Arlene can only do so much to soften the earthy flavors of this celebrated sausage.
If what you bring to the table is a classic charcuterie board, make sure a bottle of Bois d’Arlene Origine also makes the shopping list with Coppa, Prosciutto or Spec, Serrano ham, something pickled, a country pâté, stone ground mustard, duck liver terrine and a sour cherry compote. Also, bread.
Located in the southern Rhône Valley, in the sun-soaked Vaucluse 1 hour north of Marseille, the AOC Vacqueyras sits between the famous appellations of Gigondas, Beaumes-de-Venise and Châteauneuf-du-Pape. Some of the most drinkable, sophisticated and celebrated wines in the world are produced in this agrarian river valley.
Bois d’Arléne wines are made on the singular terroir of the Garrigue in the historic region of Vacqueyras. Wines here benefit from exceptional soil composition, old-vine cultivation and the wisdom of a fifth generation Vacqueyras wine-maker in Philippe Bernard who is committed to making authentically expressive wines honestly and organically.