How to Serve Guigal Condrieu and Saint-Joseph 2012 Now
By Chicago's Best Wine & Spirits Store | Published: 2026-11-03
Category: How-to Guides
Open both 2012 Guigal wines now: serve Condrieu La Doriane lightly chilled in a white glass, Saint-Joseph Vignes de l'Hospice near cellar temperature in a Bordeaux glass, and skip the decanter.
Quick answer
Serve the 2012 Condrieu La Doriane lightly chilled, around 50–55°F, in a white-wine glass, and the 2012 Saint-Joseph Vignes de l'Hospice closer to 60–64°F in a Bordeaux glass. Both are ready to drink now; skip decanting and let the glasses do the work.
Why these two 2012s need different treatment
The Condrieu is a white Viognier built on freshness, minerality and floral lift, so too much chill mutes it and too little warmth makes it flabby. The Saint-Joseph is a medium- to full-bodied red with cassis, black raspberry and chocolate notes; it shows best with a little more warmth and air in the glass, not in a decanter.
Both are already approachable according to the producer notes, so the serving decision is mainly about temperature and glassware rather than extended aeration.
The decanting question for aged Rhône whites and reds
A 2012 Condrieu is more fragile than a young one. A wide decanter exposes it to oxygen quickly and can flatten the floral and stone-fruit detail that makes La Doriane distinctive. For the Saint-Joseph, a short pour-and-wait in the glass is enough; a long decant risks softening the structure without adding much.
If either wine throws sediment, stand the bottle upright for a day and pour carefully rather than reaching for a filter or decanter.
When to open these bottles
Both 2012s are in a drinking window now. The Condrieu is the more time-sensitive bottle because white Rhônes lose freshness with extended bottle age. The Saint-Joseph has more room, but there is no upside to waiting if you want to taste the cassis and chocolate character described in the producer notes.
Open them for a dinner where the food can match their weight rather than saving them for a neutral occasion.
Step-by-step serving plan
- Chill the Condrieu gently: Refrigerate the La Doriane for about 30–45 minutes, then take it out and let it sit 10 minutes before pouring. Target 50–55°F. Common mistake: serving it straight from a cold fridge, which mutes the floral and mineral notes. Check the bottle with your hand: it should feel cool, not icy.
- Bring the Saint-Joseph to cellar temperature: If the bottle has been stored cool, leave it on the counter for 20–30 minutes before opening. Aim for 60–64°F. Common mistake: warming it near a stove or radiator, which can push the alcohol forward. A room-temperature bottle in a warm room may need 5 minutes in the fridge instead.
- Choose the right glasses: Pour the Condrieu into a white-wine glass with a moderately wide bowl to gather aromas. Pour the Saint-Joseph into a Bordeaux-style glass. Common mistake: using small tasting pours in tiny glasses, which hides the texture both wines are known for. Fill glasses no more than one-third full so you can swirl.
- Skip the decanter and pour: Open both bottles shortly before serving. If you want to soften the Saint-Joseph, pour it into glasses 10–15 minutes early. Common mistake: decanting the Condrieu for an hour, which can dull its freshness. Stand older bottles upright for a day first if you see sediment.
- Pair with richer dishes: Serve the Condrieu with roasted poultry in a creamy sauce, lobster with butter, or a mushroom risotto. Serve the Saint-Joseph with lamb, braised beef, or dark chocolate desserts. Common mistake: pairing the Condrieu with very spicy food, which can overwhelm its minerality. Keep the Saint-Joseph away from delicate fish; its body will dominate.
- Taste and adjust: Sip each wine after 5 minutes in the glass. If the Condrieu feels tight, cup the glass in your hands to warm it slightly. If the Saint-Joseph feels hot, give it 5 minutes in the fridge. Common mistake: judging either wine on the first sip before it has opened. Make temperature adjustments in small steps, not by re-chilling the whole bottle.
What the bottles bring to the table
- E GUIGAL CONDRIEU 'LA DORIANE' 2012, Rhone: The 2012 Condrieu La Doriane is described as medium- to full-bodied with stone fruit, citrus, marmalade and floral notes, plus a mineral lift. That combination rewards light chilling and a glass that concentrates aromatics rather than a wide decanter.
E GUIGAL CONDRIEU 'LA DORIANE' 2012, Rhone - E GUIGAL SAINT-JOSEPH 'VIGNES de l'HOSPICE' 2012, Rhone: The 2012 Saint-Joseph Vignes de l'Hospice is medium- to full-bodied with cassis, black raspberries, chocolate and spring flowers, and is already approachable. It needs only gentle warming and glass air, so you can open it shortly before dinner without a long decant.
E GUIGAL SAINT-JOSEPH 'VIGNES de l'HOSPICE' 2012, Rhone
