Around wine

The Richard estate and its surroundings

Did you know?:

- In Condrieu, there is only one grape variety: Viognier
- In Saint-Joseph, Syrah reigns supreme

Taste the estate's wines:

Domaine Richard Hervé & Marité, 3 RD 1086, 42410 Chavanay

Monday to Friday from 12:00 to 18:00 and Saturday from 10:00 to 17:00 (it's safer to make an appointment).
Groups by appointment only.

A snack of local produce can be added to the tasting session.

Good plans from

Marité Richard

Marité, who comes from a family of peach and apricot growers, finally opted for grapes when she joined her husband on the estate in 1997. Between administration, vineyards, marketing: she does it all in this small family business. Here, she tells us about some of her favourite regional food and wine pairings!

What to do in the region:

- Cultural detour:
Close to Chavanay and Domaine Richard is the fascinating medieval village of Malleval.

- Culture and music:
There's also the city of Vienna, and its Roman remains. Its restored ancient theatre, dating from the 1st century AD, hosts some of the world's greatest artists!

- Getaways:
Chavanay is located in the Pilat Regional Nature Park, an ideal place to enjoy nature on foot or by mountain bike.

At the table:

Condrieu wines, delicate and smooth, go well with a wide range of dishes, from starters to desserts. Here are some simple, yet highly effective pairings:

- asparagus, classic or grilled, with hollandaise sauce
- grilled river or lake fish
- goat's cheese, local cheeses such as Rigotte de Condrieu PDO, or from elsewhere!
- an apricot dessert

Syrah from Saint-Joseph goes perfectly with pork whether hot or cold. But that's not all! You can drink it with:

- Red meat and game
- Dishes with tomato sauce
- Oriental dishes (such as tajine) or other spicy dishes
- In autumn or winter, a traditional Ardèche dish, Cousina

La Cousina, an easy and delicious recipe

La Cousina is a chestnut soup, a traditional autumn/winter dish from the Ardèche.

- Peel the chestnuts, splitting them wide open, then boil them for 20 to 30 minutes.

- Remove the bark and the first skin... or buy canned or vacuum-packed chestnuts that already peeled, or even dried and rehydrated!

- Cook them in a broth with (your choice):
▪ a little celery leaf, celery stalks and nutmeg
▪ an apple and a pinch of cinnamon

- Blend everything together if you like

- Add some fresh cream before serving, if you would like.

And it's ready!
➔ A little tip: the soup can also be garnished with sautéed raw porcini mushrooms.