Domaine Goisot Gueles de Loup 2018

Attention Chablis fans: The Gueles de Loup from Domaine Goisot is a super food-friendly white wine from Burgundy. It will feel familiar for Chablis lovers, rich acidity and flavours of apple, the difference is the apple in this wine is leaning towards red, as a pose to the sharp green of Chablis. We love the deep intensity of the flavour which is concentrated and rich, whilst at the same time being super smooth and refined. A real wine to impress and savour every mouthful.

#HPW0024

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 > White

Producer > Domain Goisot

Country > France

Region > Burgundy

Vintage > 2018

Grapes > Chardonnay

Farming > Biodynamic

ABV > 12%

Size > 750ml

Serve

Our top tips to get the most out of this bottle

🌡️ > Serve chilled – in the fridge for at least an hour

🍷 > No need to decant

😋 > Flavours of red apple and lemon

🍕 > Try with Nando’s

🥳 > The ultimate dinner party white. One to impress

📅 > Best enjoyed 2021-2024

Eat

Try the recipe we created to pair perfectly with this wine

Chicken and Lemon Thyme Ragu

There is something so comforting about a chicken stock based dish (picture the hero that is chicken soup when you are feeling poorly), this dish packs in that warmth, add the zest of the lemon, the zing of the lemon thyme and the heartiness of the homemade pasta – this dish is a 10/10, every single time.

Ingredients

For 2 people

Pasta

2 egg

200g 00/pasta flour

For the ragu

2 spring onion green and whites, sliced

2 garlic bulbs, crushed

1 tbsp plain flour

Juice of 1 lemon

1 tbsp of lemon thyme

500ml chicken stock

Method

To make the pasta – mix the egg and the 00 flour, knead into a round ball of dough. Put in the fridge for at least 1 hour to cool.

Remove and let the pasta dough come to room temperature, roll out and cut into tagliatelle.

Meanwhile fry spring onions and garlic in olive oil for 2 minutes. Add the flour to the pan and stir in until coated, add your chicken stock and lemon thyme and simmer for 10 minutes.

Cook tagliatelle in boiled water for 3 minutes then add to the dish of ragu and coat. Squeeze the lemon over the dish and you are ready to serve.