As young wines (2 to 3 years old), they can be recommended as a traditional accompaniment to fresh fish, shell fish and white meats. White wines from Châteauneuf-du-Pape are a perfect match for goose or duck foie gras and every variety of shell fish. They are excellent with poulard, veal, delicate-tasting mushrooms (chanterelles and cepes), crusted cheese and goat's cheese. Some chefs have been known to recommend a slightly original combination : truffles with white wine of Châteauneuf-du-Pape. This mature white wine, with its high glycerol content, produces a truffle-scented aroma, which reveals the delicacy of its taste.

If the excellent ageing qualities of the white wines from Châteauneuf-du-Pape are less well known, it is perhaps because of a lack of patience on the part of wine-lovers ! Yet, if you can wait 5 or 6 years, these white wines develop a rare aroma of honey, nuts and toast.

The red wines, which already enjoy a wide reputation, have rare ageing qualities. They can however be drunk after 2 years when they have a pleasant fruity aroma. Their taste improves with age, revealing a greater tannic structure and an intense and long-lasting bouquet. Any wine-lover will appreciate red wines from Châteauneuf-du-Pape, whatever their age.

They are a natural partner for red meats, lamb (particularly when grilled) and most cheeses. The finest game is a deserving match for the tannic savours of these red wines once they are mature, spicy and full bodied. Many restaurants recommend them as an excellent accompaniment to strong tasting game : red deer, boar, woodcock and thrush.

White wines : approximately 12°. Below 10° the wine loses some of its aromatic qualities and becomes too flinty. Red wines : between 16° and 18°.