I tasted this wine in the store and enjoyed it, but knew it needed to be paired with other strong flavors. I prepared a leg of lamb with garlic and rosemary cooked slowly on an open grill. The combination was melt in your mouth amazing. One of the best wine-food pairings I've encountered.

Wow, this wine was a wonderful pairing with our dinner of smoked, standing rib roast. This is the first time we've had Gigondas, which is 80% grenache. I had another glass a few days later (kept at temperature in our wine cooler); and, the wine tasted great on its own. The wine is spicy, with a touch of cedar, and, quite a dry finish. It reminded me of a Chateauneuf-du-Pape I had many years ago, making me want to re-visit that wine again.

This wine was so good with this food I had to give the total experience 5 stars. I’ve only had Gigondas twice and the last time was just as amazing except I paid $10.00 more for that bottle of Domaine du Cayron. Needless to say, I had high hopes for this bottle so I prepared the ultimate Provencal meal to go with it: Lamb shoulder kabobs marinated in olive oil, salt, garlic, fresh thyme, oregano, winter savory and marjoram and then threaded on branches of rosemary with fresh bay leaves between each piece of meat; then a sort of grilled ratatouille, and potatoes gratin. The night I made it and decanted the wine, it was good but three days later the wine had really opened up and the food had marinated. It was so good, absolute food and wine gnosis. I finished the bottle with a slice of simple Colby-Jack and that blew away as well. Anyway, this wine I think will be amazing with anything with tomatoes, garlic, olive oil, Provencal herbs and veggies(zucchini, onions, eggplant, bell peppers) and of course the most wine friendly meat, lamb.