{"id":10929,"date":"2019-11-26T15:22:03","date_gmt":"2019-11-26T15:22:03","guid":{"rendered":"https:\/\/divinonyc.com\/blog\/?p=10929"},"modified":"2021-04-18T22:22:51","modified_gmt":"2021-04-19T02:22:51","slug":"winemaker-guy-sarton-du-jonchay-christmas","status":"publish","type":"post","link":"https:\/\/divino.wine\/winemaker-guy-sarton-du-jonchay-christmas\/","title":{"rendered":"What Winemaker Guy Sarton du Jonchay (Vidal-Fleury) Drinks for Christmas"},"content":{"rendered":"\n

DiVino may earn commissions from qualifying purchases.<\/em><\/p>\n\n\n\n\n\n

As told to Tristan Olphe-Gallaird of Big Bouffe<\/a><\/p>\n\n\n\n

First of all, there will be no Vidal-Fleury<\/a> at my table as I rarely drink the wines we make. But this year, as I have foreign origins, the idea that came to me is to make my Christmas selection mainly outside of France.<\/p>\n\n\n\n

So I’m going to\ndo a tour of the reds from the North West of Spain (Navarre, Rueda, Torro,\nRioja) which have wines rather robust and based on aging.<\/p>\n\n\n\n

For the whites, I\u2019ll pick some Jerez which have the advantage of sweeping a very broad spectrum, from very dry to mellow or even sweet wines with oxidative aging.<\/p>\n\n\n\n\n\n

Since it\u2019s been fifteen years since I\u2019ve been to these regions, I\u2019m going to ask friends who work\nin Spain for advice.<\/p>\n\n\n\n

To accompany\nthese wines, however, I will remain faithful to the Southwest: black Gascony\nham to echo the Spanish Pata Negra. And also duck in all its forms: foie gras, aiguillettes, confits\n… with well-structured Spanish reds it will be fine.<\/p>\n\n\n\n

I will also eat local desserts\nlike croustades, with a very old and very dry Armagnac as I like them. I will again call friends from the\nGers and we will trade some bottles C\u00f4te-R\u00f4tie for a few\nbottles of Armagnac.<\/p>\n\n\n\n

But now I am also thinking that I\u2019d like to drink some Bandol wines<\/a>, some Mourv\u00e8dre grapes with very\npronounced aging.<\/p>\n\n\n\n

And in white, Pacherenc de Vic-Bilh<\/a>. Once again I\nam going to ask friends for advice so that they can introduce me to winemakers\nthat I don’t necessarily know. It’s the discovery that interests me, even if I can\nrecommend the very good Pacherenc from the Plaimont<\/a> cooperative winery where I worked\nyears ago.<\/p>\n\n\n\n

Guy Sarton du Jonchay<\/h2>\n\n\n\n

From French and Argentinian origins, Guy Sarton du Jonchay has worked in both hemispheres : France, Argentina, and Australia. <\/p>\n\n\n\n

In 2008 he became the oenologist and managing director of Vidal-Fleury the oldest wine domain from the Rh\u00f4ne Valley. Thomas Jefferson, once US ambassador in France, visited the domain in 1787. They produce some of the most prestigious wines of the region : C\u00f4te-R\u00f4tie, Condrieu, Hermitage, and Ch\u00e2teauneuf-du-Pape.<\/p>\n\n\n\n\n\n

VIDAL-FLEURY <\/p>\n\n\n\n

48 route de Lyon \u2013 69420 Tupin\net Semons <\/p>\n\n\n\n

+33 (0)4 74 56 10 18  <\/p>\n\n\n\n

contact@vidal-fleury.com\n<\/p>\n\n\n\n

vidal-fleury.com <\/p>\n\n\n\n

facebook.com\/VidalFleury<\/p>\n","protected":false},"excerpt":{"rendered":"

As told to Tristan Olphe-Gallaird of Big Bouffe First of all, there will be no Vidal-Fleury at my table as I rarely drink the wines 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