Pairings
30 Oct 2026
Homemade mushroom ramen with a German pinot noir
Shiitake, kombu and charred onion for the broth, a marinated egg and pan-fried mushrooms on top: an autumn ramen to make at home, with a German pinot noir served cool.
Côtes du Rhône Villages Suze-la-Rousse wines awarded at the Gilbert & Gaillard International Challenge
The results of the Gilbert & Gaillard International Challenge are a practical tool intended to help you in your choices. Filter your search by appellation, region, score obtained, year of Challenge. You can then instantly find your favorite wines and producers. Our rating out of 100 allows us to have a sufficiently large grid to reproduce all the nuances perceived in tasting.
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Terre de Gemmes
2023
Côtes du Rhône Villages Suze-la-Rousse Red wine
88
points
Domaine Julien de l'Embisque
2021
Côtes du Rhône Villages Suze-la-Rousse Red wine
90
points
Domaine Julien de l'Embisque
2020
Côtes du Rhône Villages Suze-la-Rousse Red wine
86
points
Domaine Julien de L'Embisque
2019
Côtes du Rhône Villages Suze-la-Rousse Red wine
90
points
Domaine des Gravennes
2020
Côtes du Rhône Villages Suze-la-Rousse Red wine
Domaine des Gravennes
2019
Côtes du Rhône Villages Suze-la-Rousse Red wine
Domaine de la Présidente
2019
Côtes du Rhône Villages Suze-la-Rousse Red wine
Terre de Gemmes
2017
Côtes du Rhône Villages Suze-la-Rousse Red wine
Domaine Julien de l'Embisque
2017
Côtes du Rhône Villages Suze-la-Rousse Red wine
Domaine des Gravennes
Terre d'Histoire
2018
Côtes du Rhône Villages Suze-la-Rousse Red wine
Domaine des Gravennes
Terre d'Histoire
2017
Côtes du Rhône Villages Suze-la-Rousse Red wine
Domaine Julien de l'Embisque
2016
Côtes du Rhône Villages Suze-la-Rousse Red wine
Other appellations in the region
around the wine world
Gilbert & Gaillard magazine
Pairings
29 Oct 2026
Squash pasta with sage brown butter and a Romanian red
A gentle autumn pasta dish, lifted by crisp sage and crunchy hazelnuts, with a generous Romanian red to go with it.
Pairings
29 Oct 2026
Charred hispi cabbage with anchovy butter and Cape sauvignon
Charred in a cast-iron pan and topped with anchovy butter, hispi cabbage is served like a cut of meat. Three Cape sauvignons to go with it.