Châteauneuf-du-Pape is an AOC for wine made near the village of Châteauneuf-du-Pape in the Rhône wine region in southeastern France. It is the most renowned appellation of the southern part of the Rhône Valley.
Châteauneuf-du-Pape exists as red and white wine, with the large majority of the wines produced being red.
With 72% of the total vineyard surface in 2004, Grenache Noir is very dominant, followed by Syrah at 10.5% and Mourvèdre at 7%, both of which have expanded in recent decades. Cinsaut, Clairette, Grenache Blanc, Roussanne and Bourboulenc each cover 1-2.5%, and the remaining seven varieties each account for 0.5% or less.
Red Châteauneufs possess an unrivaled power, their colour vary from purple to garnet, they exudes complex aromas of red fruits and spices evolving into leather, truffles, musk and liquorice notes. In the mouth, they are generous and mellow, round and unctuous.
When stirred, the red Châteauneufs present aromas of red fruit and spice, that evolves when ageing into anise, licorice and leather. They behave perfectly with the richer venison. Restaurants serve them especially wirh a ragout of wild boar, a hare or a deer.
White Châteauneufs have a pale yellow colour, perfumes of flowers, with vine flower, honeysuckle and narcissus aromas. On the tongue, they are wide, with an aromatic freshness that surprises by its persistence.
Whites can be served with river fish, white meat, delicatessen. They are also perfect with the most full-bodied cheese (prepared with boiled milk), or blue cheese, or goat cheese.