Braised Aardvark

Braised Aardvark
There is evidence of vine cultivation at Château Pesquié that dates to two thousand years ago. However, it was not until Odette and René Bastide bought the property in the early 1970’s that Château Pesquié started to gradually revive the region’s reputation of wine-making. In the early 1990’s, their daughter and son-in-law, Edith and Paul Chaudière, were pioneer wine makers in the Côtes du Ventoux region where the Appellation had fewer than 10 independent cellars. In 2003, their sons, Alexandre and Frédéric, took over. They are continuing the family tradition to make extraordinary wines. Château Pesquié is now a leading estate in the Appellation of Côtes du Ventoux and the southern Rhône Valley. Its’ excellent wine has received accolades from the world-renowned wine expert, Jancis Robinson.

What to drink with... Braised Aardvark.

A braised dish, such as a casserole or stew, tends to involved long, slow cooking so you’ll get many layers of flavours to make a rich, hearty mouthfeel.

This sort of meal needs a more complex, full-bodied wine, probably red. A blend is ideal, for example our Côtes du Rhône from Château de Montfaucon is made from Carignan, Cinsault, Grenache and Syrah. Each grape variety brings a different characteristic and layer to the wine. If you prefer a single varietal wine, pick our punchy Malbec from Mendoza, Argentina or our scrummy Varner Foxglove Cabernet Sauvignon from California. There’s plenty to choose from. Bon appetit!

braised aardvark

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  1. Château Pesquié Terrasses Rouge
    Château Pesquié Terrasses Rouge, 2016
    Rhône
    Grenache, Syrah

    From £14.95 per bottle

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