(Originally published February 2004)

Looking for an up-and-coming red wine with yet-to-be-discovered value prices? Try the wines from Cotes du Ventoux and its vineyards at the foot of Mont Ventoux in France’s southern Rhone Valley.

If you are already familiar with Cotes du Rhone wines – you’ll have an immediate taste recognition for these Ventoux wines. The grapes are the same (Grenache, Syrah, Carignan, etc.), and over the last few years, Ventoux producers have switched from a quite light style to more deeply colored and medium-bodied wines.

These are excellent values across the board, with nearly all wines coming in at around $10. They are generally ready to be opened right away, but in fact will age nicely for a couple of years.

La Vieille Ferme 2001 Rouge ($9). Not technically a Cotes du Ventoux, but from the same area, La Vieille Ferme is one of the most recognized wines of the region – and a perennial great buy. Slurpably fruity, laced with appealing earthy and herbal notes. Ready to gulp now. Perfect with barbecue and medium-strong cheeses.

Chateau Juvenal 2001 Cotes du Ventoux ($N/A). Deep, dark red color with a prune and smoky bouquet. Dried fruit character on the palate, with lots of concentrated flavor, picking up leather and smoky notes. Finishes a bit short. Ready to drink now and over the next year or two.

J. Vidal-Fleury 2001 Cotes du Ventoux ($N/A). Perfectly quaffable, with easy to like concentrated red fruit, earthiness, a bit of mineral, and light tannins. Good with food! Ready to drink now.

Paul Jaboulet Aine 2001 Cotes du Ventoux Les Traverses ($9). Consistently good buy here – this vintage is medium-bodied, with moderate red fruit flavors and aromas, lovely color, and a light spiciness. All around pretty wine. Ready to drink now and over the next year or so.

Grange des Dames 2001 Cotes du Ventoux ($10). Our “Best of Tasting” choice, offering a wonderful funky earthiness alongside sweet red berry and cherry fruit. Delicate herbal and floral notes on the finish. Very good with food – we particularly enjoyed it with a delicious goat cheese wrapped in Cognac-soaked fig leaves called Picandine Chabis Feuille.

Gabriel Meffre 2000 Cotes du Ventoux Laurus ($10). Gamy nose introduces loads of ripe red fruit flavors. Picks up a brief candied cherry note on the finish that quickly gives way to more earthy rusticity. Nice overall package.

Cheese Pairing:
We mentioned goat cheese with the Grange des Dames review – and with good reason! Goat cheese is a terrific match for these wines. Whether crumbled into a salad, melted on top of pizza, stuffed in roasted chicken breasts, or on its own as a cheese course – goat cheese is a great “go with” for a wine tasting.

Why not serve a “vertical” of French goat cheeses along with your wines? Pick a fresh young chevre along with a well-aged one, and several in between. Here are a few we particularly like:

Banon. This cheese is traditionally wrapped in fragrant chestnut leaves that are macerated in white wine and brandy. This is a substantial and sharp cheese that is versatile and pleasing to everyone.

Le Bethmale de Chèvre. This is a raw milk goat cheese. The texture and taste of raw milk cheese is markedly different than other cheeses and is well worth a try. This is somewhat hard to find, so if you happen to see any — don’t hesitate!

Boucheron. An all-around favorite, this is a strong and creamy chèvre that is widely available and a wonderful addition to any cheese course.

Camembert Chèvre. Looks just like Camembert, but tastes sharper and saltier than you may be used to. Wonderful!

Carré du Berry. Fresh goat’s cheese flavored with savory and mixed herbs.

Chèvre Brie. You guessed it — this is brie made with goat’s milk. It is much softer and runnier than most brie. Try spreading it on baguette slices and running it briefly under a broiler.

Le Chevrot. This is a moderately aged cheese and is therefore an excellent compromise between mild taste and rich texture. It has a freshness and lush quality that is wonderful. There is a slightly nutty, almost fermented, taste here that is addictive.

Coeur de Berry. A mild and creamy young heart-shaped goat cheese covered with cendre (ash). So good with the Rhône reds, you won’t believe it. And, yes, you do eat the ash.

Crottin de Chavignol. This chèvre is available young (soft and creamy) or aged (dense and sharp), and is usually sold in small little rounds. I prefer the aged, but try any that you find!

Montrachet. This is commercially made (as opposed to hand made) chèvre, sold in a variety of sized logs, and is fresh and creamy. It can be plain or flavored and is a nice choice for use in recipes calling for goat cheese.

Saint Maure. An aged goat cheese with a dense, firm texture and concentrated rich taste. Excellent. A classic.

Taupinere. Another aged goat cheese, this one is very dense and even dry. It has a very sharp taste. Yummy!

Valencay. Traditionally pyramid-shaped, this cheese is lightly coated with charcoal and has a nutty, distinctive taste and aroma.