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.
Rhône Valley 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.
Fill in one or more criteria to filter your search:
Loading ...
Domaine Gilles Flacher
2016
AOC Condrieu Dry white wine
Domaine Gilles Flacher
2016
AOC Saint-Joseph Dry white wine
Chartreuse de Valbonne
2017
AOC Côtes du Rhône Dry white wine
Clos du Père Clément
Cuvée Pére Clément
2015
AOC Côtes du Rhône-Villages Visan Red wine
Clos du Père Clément
Cuvée Notre Dame
2015
AOC Côtes du Rhône-Villages Visan Red wine
Clos du Père Clément
Cuvée Saint Clément
2015
AOC Côtes du Rhône-Villages Visan Red wine
Boutinot
2017
AOC Costières de Nîmes Red wine
Boutinot
2017
IGP Vaucluse Red wine
Domaine de l'Amauve
2016
AOC Côtes du Rhône-Villages Séguret Red wine
Château Saint Louis La Perdrix
L'envol Blanc
2017
AOC Costières de Nîmes Dry white wine
Domaine de l'Amauve
2015
AOC Côtes du Rhône-Villages Séguret Red wine
Domaine de l'Amauve
2016
AOC Côtes du Rhône-Villages Séguret Red wine
Domaine de l'Amauve
2017
AOC Côtes du Rhône-Villages Séguret Rosé wine
Domaine de l'Amauve
2017
AOC Côtes du Rhône-Villages Séguret 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.