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:
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Domaine de Dieumercy
2023
AOC Côtes du Rhône Red wine
88
points
Terre de Brume
2023
AOC Costières de Nîmes Rosé wine
85
points
Les Terrasses des Perrières
2022
AOC Côtes du Rhône-Villages Saint-Gervais Red wine
88
points
Réserve des Dolia
2021
AOC Saint-Joseph Red wine
87
points
Les Vignes du Prince
2023
AOC Côtes du Rhône Red wine
85
points
Domaine de la Libellule
2023
AOC Vacqueyras Red wine
88
points
Domaine des 3 Lys
2023
AOC Côtes du Rhône Red wine
85
points
Domaine des Deux Rivières
2023
AOC Rasteau Red wine
86
points
Cellier des Princes
2023
AOC Ventoux Red wine
87
points
Le Mas des Falaises
2023
AOC Cairanne Red wine
87
points
Domaine les Cassanets
2023
AOC Côtes du Rhône Red wine
85
points
Cellier des Princes
2023
IGP Vaucluse Red wine
85
points
Cellier des Princes
2023
IGP Vaucluse Red wine
85
points
Fruité
2023
AOC Côtes du Rhône Red wine
86
points
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.