Jaufrette Cotes du Rhone 2021

Jaufrette Cotes du Rhone 2021

For the August Dirt Club, we’re giving you two gorgeous wines from the Southern Rhône Valley. Frederic Chastan is the third generation to helm his family estate in Châteauneuf du Pape, and he hasn’t changed anything since his grandparents’ day. Their vines are farmed organically, they use low-intervention in the winery, and they hold their wines until their ready for release—one of this month’s offerings is a 2012 that we’re incredibly excited to offer.

Frederic's full-bodied Côtes du Rhône is traditional in all the best ways. Fruit forward with just the right amount of earth, it pairs effortlessly with a wide variety of dishes thanks to the balance of the blend. It’s graceful, it’s complex, and it's a call-back to the Côtes du Rhône of yore that prioritized slow process.

Producer: Domaine de la Jaufrette

Country: France

Region: Southern Rhône

Grape: Grenache, Mourvèdre, Syrah, Carignan, Cinsault, Counoise

Black currant, cherry, plum, spice, earth

Then you should try: If you like this, you would like other wines from the Southern Rhône. You’ll find gems in Vacqueyras and Gigondas. You can also look to the Provence area for Mourvèdre-driven reds, and Rioja for winemakers working with Grenache.

- Grenache, Syrah, and Mourvèdre form the backbone of Côtes du Rhône wines. They’re often referred to as “GSM blends.”
- Other grapes permitted in Côtes du Rhône wines are Carignan, Cinsault, Counoise, Muscardin, Vaccarese, Picpoul Noir, Terret Noir, Grenache Gris, and Clairette.
- Côtes du Rhône isn’t as prestigious as it’s neighbor Châteauneuf du Pape, but you can still find high-quality wines made by small producers—if you know where to look.

 
 
$28.00

Pair With: Grilled Pork Chops

Adapted from NYT Cooking

Ingredients

2 teaspoons kosher salt (such as Diamond Crystal)
2 teaspoons black pepper
2 teaspoons sweet or hot paprika (or pimentón)
2 packed teaspoons light or dark brown sugar
4 bone-in or boneless pork chops (each ¾- to 1-inch thick)
Neutral oil, as needed

Preparation

Step 1
Mix the salt, pepper, paprika and brown sugar in a small bowl. Blot the pork chops dry with paper towels, then set on a sheet pan. Season on both sides with the spice rub, patting the seasonings into the meat with the flat of a fork. Lightly drizzle the chops with oil on both sides. Let sit at room temperature while you light the grill.

Step 2
Light your grill and heat to high. (Note: If grilling pork chops that are thicker than 1 inch, heat the grill to medium-high, so they have enough time on the grill to cook through without burning on the outside.) Brush or scrape the grill grate clean and oil it well: Fold a paper towel into a tight pad. Dip it in a small bowl of oil, and, holding it at the end of your grill tongs, draw it over the bars of the grate.

Step 3
Arrange the pork chops diagonally on the grill grates. Close the lid and grill for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for another 1½ to 2 minutes. (This gives the chops a handsome crosshatch of grill marks and helps them cook more evenly.) If any flare-ups occur, simply move the chops to a cooler section of the grill.

Step 4
When the bottoms of the chops are browned, flip and grill the other side the same way, closing the grill again. The total cooking time will be 3 to 4 minutes per side for medium (about 145 degrees).

Step 5
Transfer the chops to a platter or plates and let rest for 3 to 5 minutes before serving.

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