Jérôme Nutile, Nîmes
Trained at the Voltaire high school in Nîmes, (formerly L’Étincelle high school), Gabriel Angermaier, elected best sommelier in Languedoc-Roussillon in 2016, today manages the wine list of Jérôme Nutile, whose new restaurant has just won its first Michelin star .
White: Château Beaubois, Confidence 2014
“A great example of what the Costières de Nimes AOC can offer. Ici nous sommes majoritairement en Grenache Blanc avec un très faible pourcentage de Viognier et de Roussanne. White Grenache, which produces straight, sharp whites on cool terroirs, can also show a more generous, ample and creamy appearance in warmer areas. A nice balance with a wine that is both ample and voluminous, fresh and fruity! This white can be combined with complex summer dishes such as sea bass with anise and fennel.”
Rosé : Château de Valcombe, Pastel 2014
“This blend of Syrah and Viognier is a friendly wine that everyone will agree on for its lovely fruitiness, subtlety and freshness on the palate. A true invigorating and dynamic rosé. Without fuss, it will be the friend of festive moments between friends.”
Red : Terre des Chardons, Bien Luné 2014
“Wow!!!!! How drinkable, as they say! We finish the bottle without difficulty! This Grenache-dominated wine delights the taste buds with its finesse and delicacy. Easy and delicious, to be served fresh, it is suitable for all meals. And we would do well to have some in our flask for a secret picnic in the Cévennes!”
Red – Clos des Boutes, Les Fagnes 2014
“An estate that I have seen grow step by step! This cuvée, made from Carignan and Syrah, shows bright and crunchy black fruit. On the palate, the tannins are round and melted. A real red for all summer dishes and why not a grilled bull rib!”
Red – Domaine Scamandre, Scamandre 2007
“Complex and voluptuous, this wine, made from a blend of Syrah, Carignan, Grenache and Mourvèdre, benefits from long aging in oak barrels and aging in the bottle, which gives it so-called empyreumatic notes (toasted , grilled, vanilla, tobacco, coffee). This is also what happens when a rib of beef is put to the test by the heat of the wood-fired barbecue: the meat will also take on empyreumatic notes resulting in a grilled and smoky character. As a result, grilled meat and a woody wine offer a particularly successful molecular marriage!”