Claire Naudin Omayga Vin De France 2018

A blend of silky smooth Pinot Noir, and vibrantly fruity Gamay grapes make this is low sulphur, unfined and unfiltered red wine from the heart of Burgundy. The homeland of the Pinot Noir grape, down the road from the TOP wines that have ever been made. The Omayga 2018 from winemaker Claire Naudin is fresh, with deep rich tannins. Juicy red berry fruit with vibrant acidity, this explodes from the glass. The ultimate thirst quencher, you’ll keep going back for more.

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Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x

What’s In The Bottle

How To Enjoy BEST

Unleash Your Inner Chef

A Playlist To Set The Mood

What to Watch

Stats

The knowledge you need to become the expert

Colour > Red

Producer > Claire Naudin

Country > France

Region > Burgundy

Vintage > 2018

Grapes > Pinot Noir

Farming > Natural

ABV > 11.5%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve at room temperature (15-18 degrees c)

🍷 > Decant for up to an hour to allow it to breathe

😋 > Flavours of raspberry, redcurrant

🍕 > Try with rich stews

🥳 > A bottle to be savoured, for a dinner party or date night

📅 > Best enjoyed 2023-2026

Eat

Try the recipe we created to pair perfectly with this wine

Oxtail Ragu

Simple and full of flavour, our oxtail ragu is the perfect cosy dish. It can be prepared in a slow cooker just as easily. If you can’t find oxtail, any stewing beef such as shin will work well too.

We love the intensity and indulgence of this dish, best enjoyed with a bold red wine to cut through the acidity of the tomato.

Ingredients

For 4 people

1kg Oxtail

2 400g tins of tomatoes

Half a tube of tomato puree

1 large onion

1 beef stock cube

Fresh Bread

Salad

Method

Brown the oxtail in olive oil. Remove and drain.

Slowly fry the onions until soft. Add the oxtail back in along with the tomatoes, puree and stock cube. Top up with water til the ingredients are all covered.

Simmer slowly and covered for a minimum of 3 hours or until the meat is falling apart.

Serve with fresh bread and salad. Alternatively serve with pasta for a lux version of a bolognese.