Tag Archives: October Secondary Wine

Domaine Des Orgnes Merlot

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OCTOBER WINE CLUB:

Mellow style logoFT-MERLOT_LesOrgnes_Rhone-bottleDomaine Des Orgnes
Régal des Cigales
Merlot
Côtes du Rhône, France

MELLOW WINE STYLE

Deep and intense red in color with an aroma of black fruits and hints of spices. The palate is well-balanced, round and very fruity.

WINE DETAILS:

  • Varietal: 100% Merlot
  • Vineyard: 25 hectares
  • Location: On the alluvial plain where the Rhône and the Gard river flow together at the foothill of the medieval village of Montfrin
  • Appellation: Côtes du Rhône, France
  • Soil: Alluvial plain
  • Harvest: Mechanical
  • Vinification: All bunches are destemmed, co-macerated in thermoregulated stainless-steel vats. The fermentation durations vary from 7 to 10 days below 80.6ºF. Off-loading and pumping-over are mostly used to extract the delicacy of the berries
  • Maturation: After two rackings, maturation on fine lees for 5 to 6 months. A very gentle filtration takes place before the bottling.
  • Serving Temperature: 59-63ºF
  • Food Pairings: Pumpkin pie, cold cuts platter and beef tournedos.

ABOUT THE WINERY:
Founded in 1953 by Jean de Gérin-Ricard, Domaine des Orgnes is above all, a family story.  For three generations, the Gérdin-Ricard family passed down not only expertise and love for the vine, but also shared passion for craft, tradition, and terroir.  Nestled half way between the Provencal town of Avignon and Nîmes, this family vineyard is planted on each bank of the Gard river at the most Southern part of the Côtes du Rhône appellation. At a cycling distance to the famous Roman aqueduct Pont du Gard, the Domaine des Orgnes was first planted by the Romans. Today, brothers Emmanuel and Michel de Gérin-Ricard carry the torch as the third generation, refining the estate’s potential while honoring its roots. Guided by their family motto “I change my sky, but not my soul” (je change de ciel mais pas d’âme),  their elegant cuvées remain faithful to their origin and embody both heritage and heart. Learn more here.

pumkin-pie-blogPumpkin Pie

INGREDIENTS:

  • 1 9-inch Homemade pie crust , or store-bought, deep dish, unbaked
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 15 ounce can canned pumpkin or fresh pumpkin puree
  • 12 ounce can evaporated milk

DIRECTIONS:

  1. Preheat oven to 425ºF
  2. In a large bowl beat the eggs and pumpkin together.  In a separate bowl, combine the sugar, cinnamon, salt, ginger and cloves, and add to pumpkin mixture.
  3. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell.
  4. Bake at 425ºF for for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes longer, or until the pie is set. Check for doneness by giving the pie a gentle wiggle. The center may jiggle just a tiny bit. It will continue to set up as it cools. Or, it is done when a sharp knife inserted in center comes out clean.
  5. Cool completely on a wire cooling rack. Serve immediately with whipped cream and caramel pecan topping, if desired.

Information & Photos © Domaine des Orgnes – All Rights Reserved.
© Recipe courtesy of Tastes Better from Scratch.

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